Shrimp Stuffed Peppers

Do you ever walk into the grocery store and feel like you're in a movie where a stand of food has a beam of light shining on it, sparkling and calling your name? No? It's just me? Well ok then... Yesterday I was doing some grocery shopping (as I seem to do multiple times a week, don't judge..) and the pepper section just immediately caught my eye. They had these gorgeous, giant cubanelle peppers in the display. I just HAD to pick some up. I'm a stuffed pepper lover, and usually my pepper of choice is the good ole poblano, but today the cubanelles were especially enticing. Into the cart they went! 

I headed home with a hankering for stuffed peppers that I needed to fulfill immediately, but without a plan. I rummaged through my freezer and decided upon shrimp as my protein. It's quick and easy to thaw, and cooks quickly too! I did come across the ever so annoying obstacle of peeling and deveining them since I made the mistake of not buying the ready to cook kind. A mistake I'll never make again! I made a delicious mish-mash combination with a ton of veggies, mixed it all together, stuffed them until they almost burst and popped those bad boys into the oven. It was perfection!

What you need...

  • 3 oz shrimp (about 12 smaller ones), cooked and roughly chopped up (I recommend cooking them in a pan that's lightly sprayed with oil and shake your favorite seasoning on)
  • 3/4 cup broccoli rice (about 85g), thawed
  • 1/2 avocado (about 50g), diced
  • the juice from 1/2 lime
  • 1/2 roma tomato (about 50g)
  • 1 tbsp finely chopped shallot/garlic scapes
  • 1/2 jalapeno pepper, chopped
  • salt & pepper to taste
  • 2 large cubanelle or poblano peppers (about 200g)
  1. Preheat the oven to 350 degrees Fahrenheit. While heating, line a baking sheet with foil and a light spray of oil to keep the peppers from sticking.
  2. Mix together the cooked, chopped shrimp, broccoli rice, avocado, lime juice, roma tomato, shallot, jalapeno, salt and pepper. 
  3. Cut the ends off the peppers and carefully remove the seeds from inside. Stuff the mixture inside of the peppers and put onto the baking sheet. 
  4. Once the oven is heated, put the peppers in and bake for about 20 minutes, turning halfway, until heated all the way through (the USDA suggests 140 degrees Fahrenheit).
  5. Remove from oven once done and let them sit for about 5 minutes until they are cooled off enough to eat, and enjoy!

**Serves one. Multiply as needed! 

Macros: 7.5g of Fat, 18.5g of Carbohydrates, 23g of Protein, about 235 Calories. (These are approximate, and may vary based on preparation type and other factors)