Shrimp Alfredo Stuffed Bell Peppers

Shrimp Alfredo Stuffed Bell Peppers deliver everything you crave from a cozy pasta night and a fresh seafood feast in one showstopping main. Tender shells of bell pepper cradle succulent shrimp, creamy Alfredo, and a crown of bubbling cheese. This dish is how I trick my family into rooting for peppers at dinnertime—and it leaves no one hungry.

The first time I made this, my oldest declared it "the only way we should eat shrimp now." Leftovers rarely make it past lunch the next day.

Ingredients

• Bell peppers: Choose plump sturdy peppers in any color you love Bright colors make the meal extra festive and each one bakes up sweet and juicy
• Shrimp: Fresh or frozen and thawed work well I look for medium size so there is some bite Chop or leave in large pieces if you like more texture
• Olive oil: High-quality extra virgin olive oil gives a peppery note and helps roast the peppers without sticking
• Garlic: Minced fresh garlic infuses the filling with savory depth I avoid jarred for a fresher flavor
• Onion: Small and finely diced so it melts into the background Sweet or yellow both work
• Baby spinach: The touch of green makes everything feel more vibrant Look for firm crisp leaves and rinse well
• White rice: Leftover rice works perfectly Fluffy grains soak up the Alfredo and add structure to the stuffing
• Heavy cream: Opt for full fat here The sauce turns out silkier and coats every shrimp
• Unsalted butter: Butter builds richness Creamy mouthfeel starts with good butter
• Parmesan cheese: Grated fresh right off the block is best Skip the pre-shredded for the most flavor
• Black pepper and salt: Freshly ground black pepper gives a tiny kick Taste your Alfredo sauce and adjust salt if needed
• Nutmeg: Optional but a pinch livens up the creamy base Look for fresh nutmeg and grate just a little
• Mozzarella cheese: Shred it yourself if you can It melts more evenly and gives you gooey cheesy topping
• Parsley: Fresh parsley brings a pop of green when serving Choose bunches with bright even color

Instructions

Prep the Bell Peppers:

Preheat your oven to three hundred seventy five degrees Fahrenheit Arrange the hollowed bell peppers upright in a baking dish Brush the insides lightly with olive oil This step helps soften the peppers and get them ready to soak up the filling

Bake the Peppers:

Place the baking dish uncovered in the oven Bake for ten minutes The peppers will be just starting to soften but still hold their shape Remove from the oven and set aside to cool slightly

Cook the Aromatics:

In a large skillet over medium heat add olive oil Add the diced onion and sauté for about three minutes until translucent Stir in the minced garlic and cook for another minute The mixture should smell fragrant and sweet not bitter

Prepare the Shrimp Filling:

Add the chopped shrimp directly into the skillet with the aromatics Cook for three to four minutes until shrimp are firm and pink They should release a little juice and you want to stir occasionally Add the chopped spinach and cook for one minute until it is wilted and bright green Remove from heat to avoid overcooking the shrimp

Make the Alfredo Sauce:

In a separate saucepan on medium-low heat melt butter until bubbling Whisk in the heavy cream and let simmer gently for two to three minutes Stir continuously to avoid scorching Add grated Parmesan cheese black pepper salt and nutmeg if using Continue stirring until the sauce begins to thicken slightly It should coat the back of a spoon Remove from heat immediately

Combine the Filling:

Add cooked white rice and Alfredo sauce to the skillet with the shrimp mixture Use a big spoon to mix thoroughly until everything is evenly coated The filling should look creamy but not runny Taste and adjust salt or pepper if needed

Stuff and Top the Peppers:

Generously spoon the shrimp Alfredo filling into each pre-baked bell pepper Do not compact it too tightly Sprinkle a generous layer of shredded mozzarella cheese over the top of each stuffed pepper

Bake the Stuffed Peppers:

Cover the baking dish with foil This keeps everything moist Bake for twenty minutes Remove the foil and continue baking uncovered for an additional ten minutes The cheese will turn golden and the peppers will be completely tender

Rest and Serve:

Let the peppers sit for about five minutes after baking Top each with freshly chopped parsley before serving for a burst of color and freshness

Pin it

My kids always ask for extra mozzarella on top and I love sneaking in plenty of spinach The colors and aroma always remind us of big family Sunday dinners when everyone gathers around hoping for the cheesiest bite

Storage Tips

Store leftovers in an airtight container in the fridge Stuffed peppers reheat well in the oven or microwave If freezing wrap each cooled pepper tightly with plastic wrap then foil Thaw in the fridge and reheat covered at three hundred fifty degrees Fahrenheit until piping hot For best texture add a tiny splash of cream before reheating

Ingredient Substitutions

Swap shrimp for cooked chicken chunks for a surf-and-turf feel Replace rice with cauliflower rice to lower the carbs Use plant-based cream and cheese for a dairy-free version If you only have frozen spinach squeeze it dry well before adding

Serving Suggestions

I love serving these with a crisp green salad with lemony vinaigrette Roasted asparagus or garlic bread also makes an excellent side For a heartier dinner serve with wild rice pilaf and a chilled glass of Pinot Grigio

Cultural and Historical Context

This dish brings together Italian-American comfort with a Gulf Coast twist Shrimp Alfredo is beloved in Italian-American kitchens and stuffing it inside peppers was a creative way my grandmother would stretch a little seafood for a bigger crowd Bell peppers were always on hand from our backyard garden

Seasonal Adaptations

Use sweet summer peppers at their peak for extra flavor Try swapping spinach for chopped kale in colder months Play with toppings by adding basil ribbons or oven-roasted cherry tomatoes in season

Success Stories

A friend brought this dish to a potluck and no one could believe the filling was homemade Alfredo Now it is a staple of our monthly dinner parties Kids devour the cheesy top and adults love the bold seafood flavor I even get special requests for this dish at every birthday

Freezer Meal Conversion

Assemble and stuff the peppers but do not bake Freeze uncooked peppers on a tray then wrap and store Bake straight from frozen at three hundred fifty degrees Fahrenheit for forty five to fifty minutes or until bubbling and hot Add extra cheese halfway through baking If storing cooked peppers freeze singly in foil packs for easy grab-and-go lunches

Pin it

Serve the peppers piping hot for best flavor and enjoy the comfort of creamy shrimp with every forkful.

Frequently Asked Questions

→ Can I use other seafood instead of shrimp?

Yes, you can substitute crab meat or diced cooked scallops for shrimp if preferred.

→ Is it possible to make this dish dairy-free?

Replace cream, butter, and cheese with plant-based alternatives for a dairy-free version.

→ How do I keep bell peppers from getting soggy?

Pre-baking the peppers for 10 minutes before stuffing helps keep their structure.

→ Can I prepare this meal ahead of time?

Yes, assemble and refrigerate the stuffed peppers before baking. Bake when ready to serve.

→ What can I serve on the side?

A crisp green salad and a light white wine pair well alongside these stuffed peppers.

→ Is this suitable for gluten-free diets?

Use gluten-free Alfredo sauce to make this dish completely gluten-free.