Go Back
To make Firecracker Shrimp-Stuffed Peppers, you will need: - 4 large bell peppers (any color) - 1 lb shrimp, peeled and deveined - 1 cup cooked quinoa - 1/2 cup corn (fresh or frozen) - 1/2 red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon sriracha (or more to taste) - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste - 1 cup shredded cheese (cheddar or pepper jack) - 1/2 cup sour cream - 1 tablespoon lime juice - Fresh cilantro, chopped (for garnish) If you need to swap out some items, here are good substitutes: - Use zucchini instead of bell peppers for a low-carb option. - Swap shrimp for cooked chicken or tofu for a different protein. - If you don't have quinoa, try brown rice or couscous. - For a dairy-free option, use cashew cream instead of sour cream. - You can use any cheese you like, such as mozzarella or feta. When choosing shrimp, look for: - A clean, briny smell. Avoid any fishy scent. - Firm texture without any black spots. - Shrimp should be shiny and translucent. For bell peppers, check for: - Bright, vibrant colors. - No soft spots or wrinkles on the skin. - Heavy feel relative to size, indicating freshness. These tips help you pick the best ingredients for your Firecracker Shrimp-Stuffed Peppers. For the full recipe, refer to the earlier sections. 1. Preheat the oven to 375°F (190°C). Start by cutting the tops off the bell peppers. Remove the seeds and membranes. Place the peppers upright in a baking dish. 2. In a large skillet, heat a splash of oil over medium heat. Add the red onion and garlic. Sauté until softened, about 3-4 minutes. 3. Add the shrimp, sriracha, smoked paprika, cumin, salt, and pepper to the skillet. Cook for 4-5 minutes. The shrimp should turn pink and opaque. 4. In a bowl, mix the cooked quinoa, corn, and shrimp mixture. Stir in half of the shredded cheese. 5. Spoon the shrimp and quinoa filling into each bell pepper. Pack it down slightly. Top with the rest of the cheese. 6. Cover the baking dish with aluminum foil. Bake for 25 minutes. Remove the foil and bake for another 10-15 minutes. The cheese should be bubbly and golden. To make these stuffed peppers shine, focus on these techniques: - Sautéing: Cook the onion and garlic until they are soft. This builds a good flavor base. - Cooking Shrimp: Do not overcook the shrimp. They should be pink and firm, taking about 4-5 minutes. - Packing: Make sure to pack the filling well in the peppers. This keeps them firm and full during baking. 1. In a small bowl, mix the sour cream and lime juice. Stir until smooth. 2. Taste the drizzle and adjust the seasoning if needed. You may want to add a pinch of salt or more lime juice for zing. 3. Once the peppers are out of the oven, drizzle the creamy sauce over the top. Garnish with fresh cilantro for added color and flavor. This dish is fun to make and even more fun to eat. You can find the Full Recipe for all the steps and tips. Enjoy your cooking! One common mistake is overcooking the shrimp. Shrimp cooks fast. If you cook it too long, it becomes rubbery. Aim for that perfect pink color. Another mistake is not seasoning the filling well. The shrimp and quinoa need flavor. A pinch of salt and pepper can make a big difference. Also, don’t skip the cheese on top. It adds a creamy texture and a nice finish. Lastly, ensure your peppers are not too big. They should hold the filling without falling over. Start with fresh or thawed shrimp. If frozen, let them sit in cold water for about 15 minutes. Peel and devein them. A quick rinse helps remove any grit. When you sauté shrimp, use medium heat. This gives you control and helps prevent burning. Cook shrimp until they are just opaque. This usually takes about four to five minutes. Remove them from heat as soon as they turn pink. This keeps them tender and juicy. Serve your Firecracker Shrimp-Stuffed Peppers with a side salad. A zesty lime vinaigrette adds a nice touch. You can also pair it with rice for a heartier meal. If you want to add crunch, serve with tortilla chips. A refreshing drink like iced tea or a light beer complements the dish well. For a fun twist, try topping the peppers with avocado slices or fresh salsa. Each bite will be a burst of flavor! For the full recipe, check the recipe section above. {{image_2}} You can easily make these stuffed peppers vegan. Replace shrimp with chickpeas or lentils. Use a plant-based cheese for a creamy touch. Instead of sour cream, use cashew cream or coconut yogurt. These swaps create a tasty dish without meat. You can change the heat in your dish. Add jalapeños for a spicy kick. If you want mild peppers, skip the sriracha. Use smoked paprika for a smoky flavor. For a different twist, try adding curry powder or Italian herbs. Each choice brings new taste to your peppers. Get creative with your fillings! Try black beans, rice, and corn for a Tex-Mex style. Use ground turkey or beef for a heartier meal. Mix in diced tomatoes or spinach for added nutrients. You can even use leftover chili for quick stuffing. The options are endless, so experiment and find your favorite mix! For the complete recipe, check out the Firecracker Shrimp-Stuffed Peppers. To keep your leftover Firecracker Shrimp-Stuffed Peppers fresh, let them cool first. Place the peppers in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. When you're ready to enjoy your leftovers, use your oven for the best taste. Preheat the oven to 350°F (175°C). Place the peppers in an oven-safe dish. Cover them with foil to keep them moist. Heat for about 20 minutes. If you like, you can add extra cheese on top for a melty finish. To freeze the stuffed peppers, wrap each one tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned earlier for a delicious meal. For the full recipe and more tips, check out the complete guide. Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in cold water for about 15-20 minutes. Pat them dry before cooking. This method keeps the shrimp firm and tasty. Using frozen shrimp works well here, but fresh shrimp gives the best flavor. These stuffed peppers are great on their own, but sides can enhance the meal. Here are some ideas: - Rice or quinoa: A simple side that complements the flavors. - Fresh salad: A light mix of greens adds crunch and freshness. - Grilled corn: Sweet and smoky, this pairs well with the spices. - Guacamole or chips: Adds a creamy, rich element to the meal. Each of these sides adds balance and makes your plate more colorful. You can easily change the heat level in the drizzle. Here’s how: - Add more lime juice: This will tone down the heat while keeping it flavorful. - Use less sriracha: Start with one teaspoon and taste. Add more if needed. - Mix in yogurt: Instead of sour cream, use plain yogurt for a milder taste. - Spice options: Try adding a pinch of sugar to balance out spiciness. These adjustments let you control how fiery you want your dish to be. Enjoy your cooking! For the complete recipe, check out the Full Recipe. Firecracker shrimp-stuffed peppers are easy and fun to make. We explored key ingredients, cooking steps, and tips for fresh flavors. I shared suggestions on veggie options and avoiding common mistakes. You now have the knowledge to create your own delicious dish or try variations. Remember to store and reheat leftovers properly for the best taste. Dive into this recipe and enjoy every spicy, creamy bite. Cooking can be exciting and rewarding!

Firecracker Shrimp-Stuffed Peppers with Creamy Chili Drizzle

Spice up your dinner with Firecracker Shrimp-Stuffed Peppers! These colorful peppers are packed with juicy shrimp, fluffy quinoa, and topped with a zesty creamy chili drizzle. Perfect for a fun and flavorful meal, this recipe is easy to follow and full of fresh ingredient tips. Whether you want to make it vegetarian or explore different fillings, the options are endless. Click through to discover the full recipe and start cooking something amazing today!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color)

1 lb shrimp, peeled and deveined

1 cup cooked quinoa

1/2 cup corn (fresh or frozen)

1/2 red onion, finely chopped

2 cloves garlic, minced

1 tablespoon sriracha (or more to taste)

1 teaspoon smoked paprika

1/2 teaspoon cumin

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

1/2 cup sour cream

1 tablespoon lime juice

Fresh cilantro, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.

    In a large skillet over medium heat, sauté the red onion and garlic in a splash of oil until softened, about 3-4 minutes.

      Add the shrimp, sriracha, smoked paprika, cumin, salt, and pepper to the skillet. Cook for about 4-5 minutes, until shrimp turn pink and opaque.

        In a bowl, combine the cooked quinoa, corn, and cooked shrimp mixture. Mix well and stir in half of the shredded cheese.

          Spoon the shrimp and quinoa filling into each of the prepared bell peppers, pressing down slightly to pack it in. Top with the remaining shredded cheese.

            Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

              Meanwhile, in a small bowl, mix the sour cream and lime juice until smooth. Adjust seasoning as desired.

                Once the peppers are done, remove them from the oven and drizzle the creamy chili sauce over the top. Garnish with fresh cilantro.

                  Prep Time: 20 mins | Total Time: 1 hr | Servings: 4