Red Peppers Stuffed With Shrimp

This elegant yet approachable dish features sweet red peppers stuffed with a rich, creamy mixture of shrimp, water chestnuts, and a velvety sour cream sauce. The sharpness of Dijon mustard and fresh lemon juice cuts through the richness of the butter and cheese, creating a perfectly balanced flavor profile. The crunch of water chestnuts adds a delightful textural contrast to the tender shrimp and soft peppers. It is an impressive main course for dinner parties or a special weeknight treat that feels luxurious without being overly complicated. Serve with crusty bread to soak up the extra sauce.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 274.5

Description

This elegant yet approachable dish features sweet red peppers stuffed with a rich, creamy mixture of shrimp, water chestnuts, and a velvety sour cream sauce. The sharpness of Dijon mustard and fresh lemon juice cuts through the richness of the butter and cheese, creating a perfectly balanced flavor profile. The crunch of water chestnuts adds a delightful textural contrast to the tender shrimp and soft peppers. It is an impressive main course for dinner parties or a special weeknight treat that feels luxurious without being overly complicated. Serve with crusty bread to soak up the extra sauce.

Ingredients

2 lg Sweet red peppers
3 tablespoon Butter
1/4 cup Chopped onion
1/4 cup Flour
1 cup Sour cream room temperature
1 teaspoon Fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoon Chopped fresh parsley
1 can Water chestnuts, drained
8 oz Cooked tiny shrimp
1/2 cup Monterey Jack cheese, finely shredded
to taste Salt and freshly ground white pepper

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Cut red peppers in half lengthwise, removing stems, seeds, and membranes.
3
Blanch pepper halves in boiling water for 4 minutes to soften them slightly, then drain well and pat dry.
4
In a saucepan, melt butter over medium heat and saut chopped onion until soft and translucent, but not browned.
5
Sprinkle flour over the onions and cook for 1-2 minutes, stirring constantly, until the mixture bubbles.
6
Remove from heat and gradually blend in the sour cream, stirring vigorously to prevent lumps.
7
Return to low heat and cook, stirring constantly, until the sauce thickens smoothly.
8
Stir in lemon juice, Dijon mustard, chopped parsley, drained water chestnuts, and cooked shrimp.
9
Season the mixture with salt and white pepper to taste.
10
Spoon the shrimp mixture evenly into the prepared pepper shells.
11
Sprinkle the tops of the stuffed peppers with shredded Monterey Jack cheese.
12
Bake in the preheated oven for 30 minutes, or until the filling is heated through and the cheese is bubbly and golden.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 274.5kcal

% Daily Value *
Total Fat 20.9g33%
Saturated Fat 13.0g65%
Cholesterol 56.0mg19%
Sodium 99.9mg5%
Total Carbohydrate 19.4g7%
Dietary Fiber 2.0g8%
Sugars 5.6g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the sour cream is at room temperature before adding it to the hot roux to prevent curdling.

If using frozen shrimp, thaw and pat them completely dry before adding to the sauce to avoid excess moisture.

You can substitute Monterey Jack with Gruyre or Mozzarella for a different flavor profile.

For extra heat, add a dash of hot sauce or a pinch of cayenne pepper to the filling.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain texture.

Keywords: shrimp, stuffed peppers, red peppers, sour cream, dijon, water chestnuts, seafood, dinner, oven baked, cheese, lemon, onion, monterey jack, appetizer, main course, comfort food, party food, easy, quick, delicious

Read it online: https://www.chefs-mate.com/recipe/red-peppers-stuffed-with-shrimp/