Cheesy Beef & Shrimp Stuffed Peppers

Cheesy Beef & Shrimp Stuffed Peppers 

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4

Ingredients 

• 4 large green bell peppers
• 1 lb (450 g) ground beef
• 12–16 large shrimp, peeled and deveined
• 1 cup shredded mozzarella cheese
• ½ cup diced red bell pepper
• ½ cup diced green bell pepper
• ½ small onion, finely diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon chili flakes
• Salt, to taste
• 2 tablespoons chopped green onions

Instructions 

1. Prepare the Bell Peppers

Preheat the oven to 375°F (190°C).

Slice the tops from the green bell peppers and carefully remove the seeds and membranes. Arrange the peppers upright in a baking dish.

2. Make the Beef Filling

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2–3 minutes until slightly softened.

Add the minced garlic and cook for about 30 seconds until fragrant.

Add the ground beef and cook until completely browned, breaking it into small crumbles as it cooks. Drain excess grease if necessary.

Stir in the diced red and green bell peppers. Season with paprika, black pepper, chili flakes, and salt. Continue cooking for another 3–4 minutes, until the vegetables begin to soften.

3. Stuff the Peppers

Divide the beef mixture evenly among the prepared bell peppers. Fill each pepper generously without pressing the filling down too firmly.

Sprinkle a generous layer of shredded mozzarella cheese over each stuffed pepper.

4. Bake

Loosely cover the baking dish with aluminum foil and bake for 25–30 minutes.

Remove the foil and continue baking for another 5–10 minutes, or until the peppers are tender and the mozzarella is melted, bubbly, and lightly golden.

5. Cook the Shrimp

While the peppers finish baking, lightly season the shrimp with paprika, salt, black pepper, and chili flakes.

Heat a small amount of olive oil in a skillet over medium-high heat. Add the shrimp in a single layer and cook for approximately 2–3 minutes per side, depending on their size.

The shrimp are ready when they are pink, opaque, and lightly browned. Avoid cooking them longer than necessary so they remain tender and juicy.

6. Finish the Stuffed Peppers

Remove the baked peppers from the oven. Arrange 2–4 cooked shrimp over the melted cheese on each pepper.

Finish with freshly chopped green onions for a little color and freshness.

7. Serve

Allow the stuffed peppers to rest for 3–5 minutes before serving.

Serve warm while the mozzarella is still melted and the shrimp are tender and juicy.

Tips

•For softer bell peppers, blanch them in boiling water for 3–4 minutes before stuffing.

•Drain excess fat from the cooked beef to prevent liquid from collecting inside the peppers.

•For extra cheesy peppers, add a small amount of mozzarella in the middle of the beef filling as well as on top.

•Cheddar, Monterey Jack, pepper Jack, or a mozzarella-cheddar blend can also be used.

•Cook the shrimp separately and add them at the end. This helps prevent the shrimp from becoming tough or rubbery while the peppers bake.

Storage 

•Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.

•For the best texture, store any extra shrimp separately and add them after reheating the peppers.

•Reheat in a 350°F (175°C) oven until warmed through, or microwave individual portions until hot.