Prawns Stuffed Yellow Bell Peppers

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Prawns Stuffed Yellow Bell Peppers
Amount Per Serving
Calories 509 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 21g131%
Cholesterol 390mg130%
Sodium 1158mg50%
Potassium 317mg9%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 4g4%
Protein 31g62%
Vitamin A 3255IU65%
Vitamin C 84.2mg102%
Calcium 335mg34%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
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Prawns Stuffed Yellow Bell Peppers

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 


Original recipe yields 4 servings

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


  1. Preheat oven to 350°. Halve the peppers lengthwise and remove seeds and membrane.

  2. Blanch for 5 minutes in boiling water, drain and set aside.

  3. Melt 3 tablespoon butter and sauté the shallot until soft. Sprinkle with flour and cook until bubbly.

  4. Remove from the heat and add the cream cheese. Cook and stir over low heat until all incorporated. Add lemon juice, mustard parsley.

  5. 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.

  6. Add the prawns to the cream cheese mixture and mix well. Season with salt and pepper.

  7. Spoon into pepper shells and sprinkle with cheese.

  8. Bake for 30 minutes or until heated through and cheese is bubbly.


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