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Shrimp and Quinoa Stuffed Peppers Recipe
Ash Tyrrell

Shrimp and Quinoa Stuffed Peppers Recipe

I still remember the first time I made shrimp and quinoa stuffed peppers for my family. The kitchen smelled like garlic and lemon, and everyone kept sneaking bites straight from the pan before I could even plate it. I love this recipe because it feels fancy enough for a weekend dinner but comes together fast enough for a Tuesday night.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ⅓ cup olive oil – forms the base of the dressing that coats every bite in flavor
  • 4 cloves garlic minced – fresh garlic gives a sharper punch than the jarred kind
  • 1 tsp lemon zest – adds bright citrus aroma without extra liquid
  • 3 tbsp lemon juice – freshly squeezed works best bottled juice tastes flat
  • 2 tbsp fresh tarragon chopped – don't swap dried here, fresh is what makes this dish pop
  • 4 tsp grainy mustard – brings a tangy little bite that balances the sweetness of the peppers
  • ½ tsp salt – season gradually and taste as you go
  • 1 cup quinoa cooked – rinse it first so it doesn't turn out bitter
  • ¾ lb cooked shrimp peeled and chopped – thaw fully and pat dry before chopping
  • ¼ cup green onion chopped – adds a mild, fresh crunch to the filling
  • 4 red bell peppers halved and seeded – pick peppers that can stand flat so they hold the filling
  • ⅓ cup goat cheese crumbled – grab it fresh from the deli counter for the creamiest texture

Method
 

  1. In a large bowl, I whisk together the olive oil, minced garlic, lemon zest, lemon juice, tarragon, mustard, and salt. This dressing does double duty: it flavors the filling and keeps everything moist while cooking. I like to whisk it until it looks slightly thickened and well combined.
  2. Next, I add the cooked quinoa, chopped shrimp, and green onion straight into the dressing. I toss everything gently so the shrimp doesn't break apart, making sure every grain of quinoa gets coated. This is the point where I usually taste a spoonful to check the seasoning.
  3. I lay the pepper halves cut-side up on a tray and spoon the quinoa mixture into each one, pressing gently so it's packed but not overflowing. A sprinkle of crumbled goat cheese on top finishes each pepper beautifully before cooking.
  4. If grilling, I place the peppers on soaked cedar planks over medium heat with the lid closed for 15 to 20 minutes. If using an oven, I bake them at 400°F for about 20 to 25 minutes until the peppers are tender and the filling is warmed through.
  5. Once they're done, I let the peppers sit for a few minutes before serving. This little pause helps the filling settle and makes them much easier to lift off the tray without falling apart.

Notes

  • I always cook my quinoa a day ahead so it has time to cool and doesn't turn the filling mushy.
  • I pat my shrimp completely dry before chopping, otherwise the filling ends up watery.
  • I like adding a pinch of chili flakes when I want a little heat in the mix.
  • I choose peppers with a flat bottom so they don't tip over while cooking.
  • I never skip the lemon zest; it adds a brightness that the juice alone can't give.