Our supermarket had beautiful red, orange and yellow bell peppers and I could not resist to purchase them.
Ages ago, and I mean ages ago, I prepared this simple yet delightful stuffed bell peppers with shrimps. You may wonder how I do remember that, well, simple… I have kept a log of all the new recipes that I have made since the late ‘80s.. Scary right???

Not having shrimps on hand I used prawns that I just purchased from Pete at  Personal Gourmet Foods to replicate the recipe that I made then.

An easy to assemble recipe, perfect for lunch or dinner, a crisp green salad is all you may need as a side dish if you are not too hungry.

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Prawns Stuffed Yellow Bell Peppers

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prawns stuffed yellow bell pepper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4


  • 2 bell peppers 2 large sweet yellow bell peppers
  • 3 tbsps unsalted butter 3 tablespoons unsalted butter
  • 0.25 cup shallots 1/4 cup chopped shallots
  • 0.25 cup unbleached all purpose flour 1/4 cup unbleached all purpose flour
  • 1 cup cream cheese 1 cup at room temperature cream cheese
  • 1 tsp lemon juice 1 teaspoon fresh lemon juice
  • 1 tsp Dijon mustard 1 teaspoon Dijon mustard
  • 2 tbsps flat-leaf parsley 2 tablespoons chopped fresh flat-leaf parsley
  • 1 lbs prawns 1 pound fresh shelled, vein removed and cut into large chunks prawns
  • 1 tbsp unsalted butter 1 tablespoon unsalted butter
  • 1 tsp lemon juice 1 teaspoon lemon juice
  • 0.5 cup Monterey jack cheese 1/2 cup shredded Monterey jack cheese


  • Preheat oven to 350°. Halve the peppers lengthwise and remove seeds and membrane.
  • Blanch for 5 minutes in boiling water, drain and set aside.
  • Melt 3 tablespoon butter and sauté the shallot until soft. Sprinkle with flour and cook until bubbly.
  • Remove from the heat and add the cream cheese. Cook and stir over low heat until all incorporated. Add lemon juice, mustard parsley.
  • In a small frying pan add 1 tablespoon of butter and sauté the prawns until light pink. Add 1 teaspoon lemon juice and cook over medium heat for another minute.
  • Add the prawns to the cream cheese mixture and mix well. Season with salt and pepper.
  • Spoon into pepper shells and sprinkle with cheese.
  • Bake for 30 minutes or until heated through and cheese is bubbly.


Calories: 509kcal | Carbohydrates: 12g | Protein: 31g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 390mg | Sodium: 1158mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3255IU | Vitamin C: 84.2mg | Calcium: 335mg | Iron: 3.5mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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