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Sunday, February 23, 2020

Shrimp Stuffed Peppers

We love stuffed peppers but I decided to try something a little different this time. Shrimp!! Why not, right? Instead of rice, I bought a head of cauliflower and pulsed it in the food processor. Just a few simple changes can really cut the calories! 


  • 8 oz defrosted and peeled shrimp
  • 4 bell peppers
  • 2 1/2 cups riced cauliflower
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 chopped onion
  • 2 garlic cloves, minced
  • 1/2 cup reduced fat cheddar cheese
  • 1/2 cup non fat yogurt
  • 1/2 cup salsa


  1. Core the peppers and place them in a pyrex dish. Bake on 350 for about 20 minutes to soften. 
  2. In the meantime, rice the cauliflower in the food processor, transfer to a bowl. 
  3. Pat the shrimp and season with 1/8 of the spices. Cook in a skillet for about 2 minutes on each side, remove to a cutting board and roughly chop. 
  4. In a large skillet, sprayed with cooking spray, add the cauliflower rice, onion, garlic and 1/8 of each of the spices. Cook for a few minutes, stirring. 
  5. Fill 1/2 of the peppers with the cauliflower mixture, then some shrimp, finish the cauliflower mixture and then the rest of the shrimp. 
  6. Bake in a 350 oven for about 40 minutes. 
  7. Top with cheese and let bake for another 10 minutes. 
  8. Top with yogurt and salsa. 

This recipe makes 4 servings at 227 calories for each serving. 


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