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Easy Feta Shrimp Stuffed Peppers

Total Time: About 45 Minutes | Makes 1 Serving - 2 Bell Peppers


These nutrient-dense stuffed bell peppers are filled with shrimp, cauliflower rice, and fresh tomatoes, then baked until tender. Topped with a creamy cilantro avocado yogurt dressing, they make a quick and flavorful meal.

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What You Need:

  • 2 bell peppers

  • 4 ounces cooked shrimp

  • 3/4 cup cauliflower rice (or rice of choice)

  • 1/2 cup chopped tomatoes

  • 1/4 Cup Feta Cheese

  • Lemon pepper seasoning (to taste)

  • Cilantro avocado yogurt dressing (for topping — I used the Aldi brand)


Directions:

  1. Preheat the oven to 400°F (200°C).

  2. Thaw the frozen cooked shrimp in warm water for at least 5 minutes.

  3. Cook the rice according to the package directions (microwave or stovetop, depending on the type you’re using).

  4. Sauté the shrimp on the stovetop, seasoning as desired. Cook for about 1-2 minutes per side, until heated through. Let cool slightly, then remove the tails. (They will continue to heat in the oven)

  5. Chop the tomatoes into small pieces.

  6. Cut the tops off the bell peppers and remove the seeds. Stuff each pepper with cauliflower rice (or your rice of choice), chopped tomatoes, shrimp and feta cheese. Season with lemon pepper seasoning or preferred spices.

  7. Place the stuffed peppers in a baking dish and bake for 25–30 minutes, or until the peppers are tender and cooked through.

  8. Top with cilantro avocado yogurt dressing. Enjoy!

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