Shrimp Alfredo Stuffed Bell Peppers

Juicy bell peppers make the perfect vessel for a creamy shrimp Alfredo filling in this family favorite. With every bite you get savory shrimp, melty cheese, tender spinach and a rich homemade Alfredo sauce all tucked inside a sweet roasted pepper.

The first time I made these was for a birthday dinner. My dad still asks for them whenever I come to visit because there is something about a bubbling cheesy Alfredo filling that feels like a celebration.

Ingredients

• Bell peppers: choose large ones for plenty of space to hold the filling and look for firm shiny skin
• Medium shrimp: shrimp cooks quickly and packs in protein opt for wild-caught if you can
• Olive oil: helps sauté the aromatics and adds healthy fats
• Garlic: fresh garlic makes all the difference in building the sauce’s flavor
• Onion: yellow or sweet onion gives the dish a little sweetness and depth
• Baby spinach: essential for freshness and color grab a bright green bunch
• Cooked white rice: adds heartiness and helps the filling bind together use leftover rice for even easier prep
• Heavy cream: the essential base for classic Alfredo look for cream with no additives
• Unsalted butter: gives richness and lets you control the saltiness
• Parmesan cheese: packs nutty salty punch freshly grated has the best melt
• Ground black pepper: brings subtle heat and balances the creamy sauce
• Salt: season to taste especially if using low-sodium cheese or butter
• Ground nutmeg: optional but gives that classic Alfredo warmth use freshly grated if possible
• Mozzarella cheese: brings the gooey factor choose whole-milk for best texture
• Fresh parsley: for a pop of color and fresh herbal flavor

Instructions

Preheat and Prepare Peppers:

Place hollowed peppers upright in your baking dish. Brush lightly with olive oil to help them soften and get glossy in the oven. Bake uncovered at 375 degrees for about 10 minutes. This step ensures your peppers are tender and ready to hold the filling.

Sauté Aromatics:

Heat olive oil in a large skillet over medium heat. Sauté your diced onion until translucent which takes about 3 minutes. Add minced garlic and cook for just one minute more until it is fragrant but not browned. This gentle sauté builds a flavorful foundation.

Cook Shrimp:

Toss chopped shrimp into the skillet. Cook for about 3 to 4 minutes until the shrimp are just turned pink. Stir in chopped spinach and let it wilt just for a minute. Remove the skillet from heat right as the spinach darkens to avoid overcooking the shrimp.

Build Alfredo Sauce:

In a separate saucepan melt butter over medium-low. Pour in the heavy cream and bring it to a gentle simmer for about 2 to 3 minutes. Gradually sprinkle in Parmesan cheese black pepper salt and nutmeg whisking constantly until the sauce thickens. This should take another 2 to 3 minutes. The goal is a smooth glossy sauce that coats the back of a spoon.

Combine Filling:

Add cooked rice and your Alfredo sauce to the shrimp and spinach mixture in the skillet. Stir until every bite looks creamy and even.

Stuff and Top Peppers:

Spoon the filling into the pre-baked peppers making sure to press down gently so you fill every nook. Top each pepper with a generous mound of shredded mozzarella.

Bake to Finish:

Cover your baking dish with foil. Bake for 20 minutes so the cheese gets melty and the flavors meld. Remove the foil and bake another 10 minutes until the cheese bubbles and just browns at the edges. The peppers should be fork-tender when you check them.

Cool and Garnish:

Let your peppers cool for at least 5 minutes. Sprinkle with fresh parsley so it looks as good as it tastes before serving.

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I absolutely love the moment when you cut into a stuffed pepper and that creamy Alfredo filling spills out. Parmesan is my secret weapon here its salty flavor lifts the creamy sauce. One Christmas Eve my sister and I made four kinds of stuffed peppers but the Alfredo shrimp ones disappeared first.

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days. If you want to freeze them let the stuffed peppers cool completely before wrapping tightly and placing in a freezer-safe bag. Reheat covered in a 350 degree oven for 20 minutes or until warmed through. I often make a double batch and freeze some to pull out for busy weeknights. You can also separate the filling from the peppers and freeze that alone for a quicker freezer meal option.

Ingredient Substitutions

If you need a dairy-free version use coconut cream in place of heavy cream and a dairy-free cheese substitute. For a lighter option try half-and-half or evaporated milk instead of heavy cream. You can swap out the shrimp for diced cooked chicken or even white beans for a vegetarian twist. When bell peppers are pricey you can use hollowed-out zucchini or large beefsteak tomatoes as a fun variation. Cauliflower rice makes a great substitute for classic rice if you want to cut carbs.

Serving Suggestions

Serve these piping hot alongside a bright lemony arugula salad for contrast. A chilled pinot grigio or sparkling water with lime brings out the richness. I also love serving extra Alfredo sauce at the table for drizzling. Leftover peppers taste great sliced over pasta or as a filling for wraps the next day. For an impressive platter make mini versions using smaller peppers for appetizers or potluck gatherings.

Cultural and Historical Context

Stuffed peppers are a cross-cultural classic but this recipe is pure Italian-American comfort food. The creamy Alfredo echoes midcentury restaurant flavors while the shrimp and peppers hint at coastal Italian influences. In Italian-American homes recipes like this often come out for holidays and Sunday suppers. Each family puts their own spin on stuffed peppers and this one has become part of our family’s traditions. Rich and hearty it is the kind of dish you want to share around a big table.

Seasonal Adaptations

In spring swap in baby kale or even fresh peas for the spinach. Roasted poblano peppers add a smoky note if bell peppers are out of season. Try adding fresh corn or cherry tomatoes to the filling to showcase summer produce.

Success Stories

I have made this for new parents and it always gets rave reviews as a freezer meal you can just pop in the oven. One reader wrote me to say it became a Friday night tradition in their home. These peppers have even made appearances at office potlucks and disappeared before anything else. My kids begged for thirds the first time I served them. When you serve food that makes people happy you know you have a winner.

Freezer Meal Conversion

To freeze prepare the peppers as directed but stop before baking the final time. Wrap the entire baking dish or individual peppers tightly with plastic and foil. Label and freeze. To serve bake covered from frozen at 350 degrees for 40 to 45 minutes then uncover and finish until bubbly. Freezing works best if you use firmer bell peppers so they hold their shape after reheating. Freezer meals like these are my secret for stress-free entertaining.

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This dish brings celebration to your table whether for a special occasion or just a cozy weeknight dinner. Enjoy every creamy savory bite and make it your new family tradition.

Recipe Questions & Answers

→ Can I use frozen shrimp for the filling?

Yes, thaw frozen shrimp and pat dry before chopping. They work well but fresh shrimp gives better texture.

→ What type of bell peppers are best?

Large red, yellow, or orange bell peppers offer the sweetest flavor and hold the filling perfectly after baking.

→ Is there a gluten-free option for Alfredo sauce?

Absolutely. Choose a gluten-free Alfredo sauce or make your own with heavy cream, butter, and Parmesan cheese.

→ How do I make the dish low-carb?

Swap out the rice for cauliflower rice to reduce carbohydrates while keeping the filling light and flavorful.

→ What sides pair well with stuffed peppers?

A crisp green salad and white wine such as Pinot Grigio complement the rich, creamy flavors.

→ How do I avoid overcooking the shrimp?

Cook shrimp just until pink in the skillet, as they will finish cooking during the final bake inside the peppers.