Spicy Shrimp Fajita Stuffed Peppers

My husband loves stuffed peppers. Me? I could take them or leave them. I’ve tried so many different recipes over the years and none of the really “wow’d”Β me.Β Most often, the pepper completely overwhelmed the dish and the filling took a back seat. Isn’t the whole point of stuffing things to enjoy the filling?! When I was making shrimp fajitas last week, I got struck with the idea to take them to another level by stuffing my mixture into some bell peppers!

*Fair warning, my posts are usually pretty picture heavy but the only couple of shots I have are from the test run of this recipe. Because the peppers turned out so delicious, I decided to post about them ASAP! Sorry about the lack of pretty pictures but they’ll be back! πŸ™‚Stuffed Bell Peppers : Spicy Shrimp Fajita Recipe

Stuffed Bell Peppers : Spicy Shrimp Fajita Recipe

This is the only other shot I have; right before the peppers went into the oven. Doesn’t that filling look delicious??

Spicy Shrimp Fajita Stuffed Peppers

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 35 minutes

Yield: 2 servings

Serving Size: 2 halves


  • 2 red/orange/yellow bell peppers, halved
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 teaspoon minced or 1 clove fresh garlic
  • 1 package of McCormick Fajita Seasoning
  • 16 ounces of shrimp (I use precooked salad shrimp. thawed overnight in refrigerator)
  • 1 cup of cooked rice
  • 8 slices of pepper jack cheese
  • Optional: diced jalapenos


  1. Preheat your oven to 350 and start cooking your rice.
  2. Put your skillet on medium high heat and add 1 tablespoon of your oil of choice. Add your green bell pepper and cook for 5-6 minutes. Add your onion and cook just until they're translucent.
  3. Add your shrimp and cook completely. (Shrimp are perfectly cooked when they take the shape of a "C." If they curl tightly and look like an "O" they're overdone!)
  4. Add 2 tablespoons of water and your McCormick Fajita Seasoning. Stir until fully incorporated.
  5. Add garlic and cook until fragrant. Stir in rice.
  6. Cut your colored bell peppers in half and remove seeds. Rinse to remove any stragglers. Pat dry.
  7. Generously fill your halved peppers with your rice and shrimp filling. Cover with aluminum foil and bake for 45 minutes.
  8. After your peppers are nice and tender (but not mushy!), remove the foil and add 1 tablespoon of pickled diced jalapenos and 2 slices of pepper jack cheese to the top of each pepper.
  9. Broil until cheese melts to your preference.
  10. Serve immediately.


Another reason this recipe is so great is that most of the cooking time isn’t hands on so I can be off doing other things while dinner is safely cooking in the oven. I sincerely hope you give these amazing stuffed peppers a try and let me know if you like them!


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  1. says

    Just in time for weekend grilling! I love to cook foil wrapped baked foods in our covered grill. The foil packets turn out great and I avoid heating up the kitchen! These fajita stuffed peppers sound so flavorful! Unwrap, melt cheese, and enjoy! πŸ™‚


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