Garlic Butter Shrimp Stuffed Peppers

These garlic butter shrimp stuffed peppers are a mouthwatering mix of juicy shrimp sautéed in buttery garlic and packed into tender bell peppers. Topped with crispy breadcrumbs and savory Parmesan cheese, they’re baked until golden and aromatic. I love how this recipe balances richness and freshness, making it a standout dish that’s simple enough for a weeknight and impressive enough for entertaining.

Why You’ll Love This Recipe

I love how this recipe takes the classic stuffed pepper and gives it a luxurious twist with garlic butter shrimp. The shrimp are tender and flavorful, and the garlic butter really brings out their natural sweetness. The breadcrumbs and Parmesan add just the right amount of texture and cheesy depth, while the bell peppers bake to soft, sweet perfection. It’s a dish that feels both comforting and special, and I always find myself going back for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 large bell peppers
1 lb shrimp, peeled and deveined
4 cloves garlic, minced
4 tbsp butter
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped for garnish

Directions

Step 1: Preheat the oven and prep the peppers
I start by preheating the oven to 375°F (190°C). Then I cut the tops off the bell peppers and carefully remove the seeds and membranes to make space for the filling.

Step 2: Sauté the shrimp
In a skillet over medium heat, I melt the butter and add the minced garlic. After about 1-2 minutes, when the garlic becomes fragrant, I toss in the shrimp. I cook them just until they turn pink and opaque—about 3-4 minutes—then remove them from the skillet. I chop them into small bite-sized pieces and set them aside.

Step 3: Make the filling
In a mixing bowl, I combine the chopped shrimp, breadcrumbs, grated Parmesan, salt, and pepper. I mix until everything is well blended.

Step 4: Stuff the peppers
Each pepper gets tightly packed with the shrimp mixture. I make sure the filling reaches all the way to the top.

Step 5: Bake
I place the stuffed peppers in a baking dish and bake them for 25-30 minutes until the peppers are soft and the filling is warmed through.

Step 6: Garnish and serve
Out of the oven, I sprinkle chopped parsley over each pepper for a fresh, colorful finish.

Servings and timing

This recipe makes 4 stuffed bell peppers and serves 4 people. It takes about 15 minutes of prep time and 30 minutes to cook, so the total time from start to finish is approximately 45 minutes.

Variations

• Add veggies: Sometimes I like to mix in finely chopped spinach, tomatoes, or bell pepper bits into the filling for added color and nutrition.

• Make it spicy: For a bit of heat, I stir in red pepper flakes or a dash of hot sauce.

• Try different cheese: I’ve swapped out Parmesan for mozzarella or feta, and both work beautifully.

• Use different seafood: If I’m out of shrimp, I’ve tried this recipe with chopped scallops or crab meat, and it’s just as delicious.

• Low-carb version: To make it lower in carbs, I skip the breadcrumbs and add more cheese or chopped veggies instead.

Storage/Reheating

To store leftovers, I keep the stuffed peppers in an airtight container in the refrigerator for up to 3 days. When reheating, I place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. If I’m short on time, the microwave works too—about 2-3 minutes per pepper on medium heat.

FAQs

How do I know when the stuffed peppers are done baking?

I bake them until the bell peppers are fork-tender and the filling is hot throughout, usually around 25-30 minutes. A slight golden color on top is a good sign they’re ready.

Can I make these ahead of time?

Yes, I often prep the stuffed peppers a few hours ahead, cover them, and refrigerate. When it’s dinner time, I simply bake them as directed.

What type of shrimp should I use?

I prefer large or extra-large shrimp that are peeled and deveined. Fresh or frozen (and thawed) both work fine.

Can I freeze stuffed peppers?

Yes, once baked and cooled, I wrap them individually and freeze. When ready to eat, I thaw in the fridge overnight and reheat in the oven until hot.

What can I serve with these stuffed peppers?

I usually pair them with a side salad, roasted vegetables, or some crusty bread to soak up the garlic butter.

Conclusion

Garlic butter shrimp stuffed peppers are one of my favorite ways to turn simple ingredients into something really satisfying. I love how every bite delivers a mix of juicy shrimp, garlicky richness, and cheesy crunch—all inside a tender, sweet bell pepper. It’s a recipe I turn to again and again when I want something comforting but just a little bit fancy.

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