Growing up, my mom’s kitchen was a place of comfort and creativity. One of her many signature dishes was Shrimp and Ground Beef Stuffed Bell Peppers. To this day, I don’t know how she managed to make these after a full day’s work, a husband, and 2 small kids.
This recipe had the whole house smelling GOOOOD! The aroma of all the spices, shrimp, and ground beef alone made your stomach growl with anticipation. Today, I’m sharing her recipe, hoping it brings as much joy and warmth to your home as it did to mine.
Vernice's Shrimp and Ground Beef Stuffed Bell Peppers
These shrimp and ground beef stuffed bell peppers are the perfect mix of hearty and flavorful. Juicy ground beef, tender shrimp, and just the right blend of seasonings come together with rice, tomatoes, and melted cheese, all cozied up inside sweet, roasted bell peppers. A layer of rich marinara sauce ties it all together, making this dish comforting, satisfying, and surprisingly easy to make. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to win over everyone at the table!
Equipment
- Preheat the oven to 375°F (190°C).
- 1 cutting board
- 1 knife
- 1 large skillet
- 1 mixing bowl
- 1 baking dish
- aluminum foil
Ingredients
For the Filling:
- 4 large bell peppers (any color: red, green, yellow, or orange)
- 1 lb ground beef (80/20 fat ratio recommended)
- ½ lb medium shrimp (peeled, deveined, and roughly chopped) "Roughly chopped" means cutting the shrimp into pieces that aren’t perfectly uniform in size or shape—just enough to make them smaller and more manageable for the recipe. For this dish, aim for chunks that are about ½ to 1 inch in size. The pieces don’t need to look perfect since they’ll blend with the ground beef and other filling ingredients. It’s all about creating bite-sized bits that still give you a taste of shrimp in every bite.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked white or brown rice
- ½ cup shredded cheese (cheddar or mozzarella)
- 2 tbsp olive oil
- 1 can (8 oz) diced tomatoes
Seasonings:
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp McCormick smoked paprika You can use regular paprika as well.
- 1 tsp Tony Chachere's Creole Seasoning (optional for spice)
- 1 tsp salt (to taste)
- ½ tsp black pepper
For the Sauce:
- 1 cup marinara sauce (Rao's Homemade recommended for premium flavor)
- 1 tbsp Worcestershire sauce
- ½ tsp crushed red pepper flakes (optional for heat)
Instructions
Step 1: Prep the Bell Peppers
- After washing them, cut the tops off the bell peppers and remove the seeds and membranes. Save the tops for garnish if desired.
- Rinse and pat them dry.
- Place peppers upright in a baking dish.
Step 2: COOKED Rice
- Before starting the filling (step 3), make sure to have 1 cup of COOKED rice on hand.
Step 3: The Filling
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the ground beef and cook for 5-7 minutes until browned. Drain any excess grease.
- Push the beef to one side of the skillet and add 1 tbsp olive oil. Sauté the onions and garlic until translucent (about 3 minutes).
- Stir in the diced tomatoes, smoked paprika, garlic powder, onion powder, salt, black pepper, and Creole seasoning.
- Add the shrimp and cook for 2-3 minutes until pink.
- Mix in the cooked rice and shredded cheese. Stir until the cheese melts and the mixture is well-combined. Remove from heat.
Step 4: Make the Sauce
- In a small bowl, combine the marinara sauce, Worcestershire sauce, and crushed red pepper flakes. Stir well.
Step 5: Assemble the Peppers
- Stuff each bell pepper with the ground beef and shrimp mixture, pressing down gently to fill them completely.
- Spoon 1-2 tbsp of sauce over the top of each pepper.
- Cover the baking dish with aluminum foil.
Step 6: Bake
- Bake the peppers covered for 30 minutes.
- Remove the foil and bake for another 10 minutes to allow the tops to brown.
Notes
Serving Suggestions
- Garnish with chopped parsley or cilantro.
- Serve with a side salad or garlic bread.
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