Recipes & Food Styling

Shrimp Stuffed Bell Peppers

Taco Tuesday – in a bell pepper! Gorgeous Stuffed Bell Peppers like my mom always made! Made these with beautiful bell, poblano and jalapeno peppers from Creekside Natural Farm! Made the sauce with Creekside heirloom tomatoes- they taste like candy! 

These peppers bring back so many wonderful memories of my mom’s. She always made four at a time. Hers were always green- the only color available then. 

Bell peppers are a fantastic source of vitamins A, B6 and E; beta carotene, potassium and folate.    

Shrimp Stuffed Bell Peppers

4 large bell peppers

3 cups rice

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 bag frozen shrimp

4-6 heirloom tomatoes

2 ears sweet corn, shaved from cob

1 can black beans

1 small can tomato paste

1 medium red onion, diced

2 cloves garlic, minced  

Freshly ground pepper and pink Himalayan salt, to taste

Clean peppers, cut off top and remove membrane and seeds inside. 

Prepare rice, and set aside. 

In frying pan on stovetop, saute onion and garlic in olive oil and butter. 

Cook shrimp for 4 minutes. Remove from frying pan and set on plate on side. 

In frying pan, cook tomatoes until they reach a sauce consistency. 

Put all ingredients together in frying pan; mix together and simmer for 20 minutes. 

Stuff peppers with mixture. Bake at 350 degrees for 45 minutes or until peppers soften.