Plump bell peppers embrace shrimp, Alfredo sauce, and mozzarella for a creamy, savory meal bursting with flavor.
# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
→ Shrimp Filling
02 - 1 lb medium shrimp, peeled, deveined, and roughly chopped
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely diced
06 - 1 cup baby spinach, chopped
07 - 1 cup cooked white rice
→ Alfredo Sauce
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Preheat oven to 375°F (190°C). Set hollowed bell peppers upright in a baking dish, brush lightly with olive oil, and bake uncovered for 10 minutes until slightly softened. Remove from oven and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onion for about 3 minutes until translucent, then add minced garlic and cook for 1 minute more.
03 - Add chopped shrimp to skillet and cook until just pink, approximately 3–4 minutes. Stir in chopped spinach and cook until wilted, about 1 minute. Remove skillet from heat.
04 - In a saucepan over medium-low heat, melt unsalted butter. Add heavy cream and simmer for 2–3 minutes. Stir in grated Parmesan cheese, ground black pepper, salt, and optional nutmeg. Continue stirring until sauce thickens slightly, 2–3 minutes.
05 - Add cooked white rice and prepared Alfredo sauce to the shrimp mixture. Mix thoroughly until evenly combined.
06 - Evenly spoon shrimp Alfredo mixture into pre-baked bell peppers, filling completely. Top each pepper with shredded mozzarella cheese.
07 - Cover baking dish with aluminum foil. Bake for 20 minutes, then remove foil and continue baking for 10 minutes, or until cheese is golden and peppers are tender.
08 - Allow stuffed peppers to rest for 5 minutes. Garnish with chopped fresh parsley and serve immediately.
