As a family of two, we ate couscous and shrimp stuffed peppers for practically 3 days! It probably didn’t help that I cut every pepper in half, reserving it in the fridge for lunch or dinner the next day. It was a rough week, and I didn’t really have enough time to cook, so these bell peppers were great, even cold from the fridge.
Shrimp Stuffed Peppers: a customisable dish
This is not a recipe you should strictly follow. Experiments are welcome! You can replace couscous with rice or quinoa, spinach with kale, or even add zucchini or chopped asparagus to spice things up. It is a healthy, easy and delicious skinny meal.
Finger-Licking Couscous and Shrimp Stuffed Peppers
This couscous and shrimp stuffed peppers recipe is a healthy and delicious meal to keep in the fridge and devour when you don’t have time to cook.
- 4 medium yellow bell peppers (yellow capsicum) - cut in half to resemble a boat
- 4 medium red pepper (red capsicum)
- 18 ounce shrimp (prawn) - frozen and pre-cooked
- 2 tablespoons olive oil
- ½ medium yellow onion - chopped
- 2 cups spinach - preferably fresh
- 3 cloves garlic - minced
- ½ cup tomato paste
- ⅓ teaspoon salt
- ⅓ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 1 cup Parmesan cheese - grated
- Preheat oven to 375°F.
- Remove the stems and the seeds from the peppers.
- Place the peppers in a baking tray so that they stand upright.
- Add 0.25″ of water to the bottom of the tray and set aside.
- Cook the couscous as per package instructions.
- Unpack the shrimp and saute in an oiled pan for about 2 minutes.
- Add hot water until they’re covered and boil until tender (about 5-7 minutes).
- Drain and let them cool in a bowl, then chop them until they look like mince.
- In the same pan over medium heat, drizzle olive oil. Once hot, saute the onions until translucent.
- Add the fresh spinach and garlic and stir until. Stir until the spinach wilts.
- Then add the tomato paste, red pepper flakes, salt and pepper.
- Turn off the heat and blend in the couscous, minced shrimp and half of the Parmesan cheese.
- Spoon the mixture into each bell pepper and sprinkle with the remaining Parmesan.
- Cover the peppers with aluminium foil and put the tray in the oven for 30 minutes.
- Take the foil off and bake for 20 more minutes.
Calories: 1079kcalCarbohydrates: 120gProtein: 86gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.01gCholesterol: 454mgSodium: 2140mgPotassium: 2808mgFiber: 16gSugar: 19gVitamin A: 12323IUVitamin C: 767mgCalcium: 735mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!