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    Shrimp and Rice Stuffed Red Peppers Recipe

    • Quick/Easy Meals (UNDER 30M)
    • Seafood
    • Seafood
    • Grill
    • Global Inspired
    • 5 - 15 MIN
    • Servings
    • Prep
    • Cook
    • Total

    About this dish

    Grilled shrimp, brown jasmine rice and edamame plus zesty lemon turns savory peppers into a great-tasting, hearty meal.



    1. Prepare grill or boiler.
    2. Cut peppers in half lengthwise, remove and discard seeds and ribs. Grill or broil peppers cut side down for 3 minutes or until just beginning to char. Turn with tongs and grill or boil an additional 2 minutes or until just beginning to char. Remove from heat and keep warm.
    3. Place shrimp in a large bowl; add olive oil, and salt. Toss well to coat.
    4. Place shrimp in a grill pan or thread onto skewers. Grill or broil for 4 minutes or until pink and cooked through, turning halfway through cook time. Remove shrimp from skewers if using them. Sprinkle shrimp with lemon juice.
    5. Combine prepared rice and shrimp. Spoon into pepper halves and serve immediately.


    Amount per serving (4 total)

    Calories: 280
    Total Fat : 7g 11%
    Saturated Fat : 1g 5%
    Trans Fat : 0g
    Sodium: 600mg 25%
    Carbohydrates: 25g 8%
    Dietary Fiber: 3g 12%
    Sugars: 4g
    Protein: 28g
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