A combination of two phenomenal dishes joined together for the ultimate duo. This recipe is quick and easy & you'll be sure to love it!
By Jasmine Smith Published March 30, 2023
The Ingredients
Medium shrimp (1/2 bag)
Large shrimp (1/4 bag... these will go on top of your stuffed peppers!)
Cooked rice (1 1/2 cups for 6 servings) *It is critical, ESSENTIAL, to use cold rice. Preferably day old!
Bell peppers (4)
Green onion*
White onion (1)
Minced garlic (1 tbsp)
Sriracha
Soy sauce
Yum Yum sauce
Frozen mixed vegetables*
Eggs (2)
Butter*
Olive Oil*
* The asterisk means to measure with your heart. I definitely don't have any concrete measurements for a lot of the ingredients in my recipes, which y'all will see as more recipes are posted along the way. You know what they say, your ancestors will tell you when to stop seasoning/measuring.
Step 1
Preheat the oven to 400°, always make this the first step! No one wants to wait around for the oven. You will also need to prebake your peppers, so your oven will be nice and ready for you once you get to that step.
Step 2
Chop your green & white onions up and set them to the side.
I usually slice the top of my peppers and then stuff them from the top, but this time I decided to take a different approach.
Push the stem in, then pull it out. Cut the peppers in half (length-wise) and rinse out the seeds. Bake for 10 minutes to soften them, but if you like lots of crunch to your peppers feel free to skip the prebaking step!
Step 3
Season & saute your shrimp. Chop the medium shrimp into smaller pieces as this will be going into the rice.
**Firmly pat some paper towel into the shrimp to remove any excess water. This will help your seasonings stick and give your shrimp a nice sear.
The Peanut Gallery:
Green goddess | Onion salt |
Black pepper | Smoked paprika |
Olive oil | Garlic powder |
Step 4
Heat your skillet of choice over medium heat, I chose a cast iron skillet because at this point I am a cast iron skillet lol. Drizzle with olive oil once hot.
Add the minced garlic, white onion, half of the green onion, and frozen mixed veggies. Saute for about 4-5 minutes. Don't let them cook too long because everything will be going in the oven!
Step 5
Add the rice (again, it is essential you use cooked rice that is cold so you won't end up with a goopy mess). Using freshly cooked rice will not allow it to fry properly and you will be eating mush for dinner.
Put the shrimp back in, and generously add soy sauce. I added a bit more garlic powder and just a tad of onion salt to the mixture, go easy with the salt because soy sauce already has a lot of sodium. Mix until all of the rice is coated in the sauce, and make sure to taste as you go.
Step 6
Spoon the rice into the peppers and stuff them as much as possible. The time you bake in the oven will be determined by if you skipped the prebake or not:
With prebake: 15-20 minutes covered with foil.
Without prebake: 25-30 minutes covered with foil.
Step 7
Uncover the foil and add your larger shrimp to the top. Place back in the oven for a few minutes uncovered just to warm the shrimp back up because they will likely get cold while you're doing other stuff.
Step 8
Drizzle sriracha and yum yum sauce over the top and sprinkle with green onion for the finishing touches. My favorite part!
If you end up using this recipe, don't forget to tag me on Instagram or Tik Tok at @themusebyjas. Until next time, lovers. 💋
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