Shrimp-Stuffed Bell Peppers

Servings: 4

Prep Time: 30 min

Cook Time: 30 min


8 equal-sized bell peppers, any color

1/2 cup; butter or margarine

1 pound; skinless, boneless chicken breasts, cubed

1 pound; uncooked shrimp, peeled, deveined, and diced

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1 1/2 cups; hot chicken broth

1 tablespoon; paprika

3/4 cup; grated cheddar cheese

3/4 cup; grated Monterey Jack cheese


  1. Preheat the oven to 350°F. Spray a shallow baking dish with nonstick cooking spray and set aside.
  2. Cut off and discard the top of each pepper to create a deep bowl, and remove the seeds and membranes. Wash well and set aside to dry.
  3. Place the butter or margarine in a large skillet, and melt over low heat.
  4. Add the chicken and cook, stirring constantly, until chicken is white. Add the shrimp, salt, and pepper, and cook until the shrimp turns pink. Remove from the heat and set aside.
  5. Combine the stuffing mix and broth in a large bowl. Add the chicken mixture and the paprika, and mix well. If the mixture is not moist, add a little additional chicken broth or water. Taste and correct the seasoning if necessary.
  6. Fill each pepper 3/4 full with the stuffing mixture, and arrange the peppers in the prepared baking dish.
  7. Cover and bake for 30 minutes, or until the peppers are tender when pierced with the tip of a knife.
  8. While the peppers are cooking, combine the cheeses in a small bowl. A few minutes before the peppers are done, remove them from the oven and top each with a couple of tablespoons of cheese. Return the peppers to the oven and heat for 5 additional minutes, or until the cheese is melted.