Mediterranean Roasted Shrimp Stuffed Peppers
Looking for a fun ‘n colorful party food or first course that makes a statement? Stuffed pepper halves will look so pretty on your table while providing bunches of flavor…tapas-sized! Or consider pairing these light yet hearty stuffed peppers with a salad and fruit for a satisfying “small plate” dinner.
Yields: about 12 halves (depending on size of peppers)
Yields: about 12 halves (depending on size of peppers)
Ingredients
- 6 small bell peppers
- Olive oil spray I love the “Misto!”
Stuffing
- 1 pound medium raw shrimp peeled, deveined, tails removed and cut into chunks
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- 2 tablespoons olive oil
- 1 medium red bell pepper seeds and membranes removed, chopped
- 1 medium yellow bell pepper seeds and membranes removed, chopped
- 1 medium orange bell pepper or 3 red, seeds and membranes removed, chopped
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups cooked quinoa prepared according to package directions
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Juice of 1/2 lemon
- 3/4 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh mint
- 1/4 cup additional crumbled feta cheese optional
Instructions
- Peppers: preheat oven to 450 degrees F. Lightly coat a large baking sheet with olive oil spray. Cut peppers in half vertically; remove seeds and membranes. Arrange peppers on pan, cut-side down; lightly coat with olive oil spray. Roast peppers for about 15 minutes or until pepper skins are wrinkled and lightly charred. Set aside.
- Reduce oven temperature to 350 degrees F.
- Stuffing: heat 2 teaspoons olive oil in a small pan over medium-high setting until hot. Sauté shrimp with lemon juice for about 5 minutes or until almost cooked through. (Shrimp will finish cooking in the oven along with the stuffing.) Set aside.
- Heat 2 tablespoons olive oil in a medium-large pan over medium heat until hot. Sauté bell peppers, onion and garlic for about 8 minutes or until softened and lightly browned.
- Add cooked quinoa; continue cooking for 5 minutes; stirring constantly to prevent sticking. Stir in cooked shrimp. Add salt, pepper, lemon juice, 3/4 cup feta and herbs; cooking for 2 minutes, stirring constantly. Remove from heat.
- Assembly and Baking: mound filling into each pepper half. If desired, dot with additional 1/4 cup feta. (You may have leftover stuffing depending on the size of your peppers.) Bake uncovered for about 10 minutes or until peppers are hot and stuffing is heated through. Serve immediately.
Notes
Make Ahead and Storage Tips: peppers may be prepared and roasted up to 2 days ahead. Cover and refrigerate. Stuffing may be prepared up to 1 day ahead. Cover and refrigerate. Reheat leftover stuffed peppers covered at 325 degrees F for about 8 minutes or until hot. This dish may also be frozen for up to 3 months.
Stuffed peppers lend themselves to all kinds of deliciously creative flavors and fillings. Instead of quinoa, feel free to use equal amounts of cooked brown rice, lentils, farro, couscous or any combination you like. Take advantage of fresh summer herbs by swapping with others such as thyme, dill and basil or use your favorites. Not a feta cheese fan? Fresh mozzarella, Manchego, Asiago, or goat cheese would be equally wonderful.
If you prefer making an entrée-sized dish, the filling recipe should yield enough to stuff 4 medium-large sized peppers. Bake at 350 degrees F uncovered for about 15 minutes or until hot.