Stuffed Bell Pepper & Shrimp

This stuffed pepper recipe is a great way to reuse leftover shrimp!

10 min. 1 serv.
11 ratings

Sometimes, you cook a little too much for dinner – that’s okay! It just means you’ve got something ready to go for your lunch the next day. That’s what makes this stuffed bell pepper recipe so great: you’ve already done the hard work, so now you just get to enjoy an easy and refreshing lunch. There’s nothing quite like a stuffed pepper recipe, so try it for your next meal and get a taste for yourself!

Gluten Free icon Paleos icon
CALORIES: 200

INGREDIENTS

If you are following a certain protocol that does not allow for an ingredient that is listed below, please feel free to remove it from the recipe. If you need suggestions for substitutions, email us at info@lowfatlowcarb.com.
2 Tbsp Chives
1 Bell pepper
7 Oz Shrimp, cooked
1 Cup Iceberg lettuce, thinly sliced
2 Tbsp Dressing, your choice (low Fat, Low Carb)

DIRECTIONS

Did you know?

A single cup of chopped bell peppers accounts for a whopping 157% of your daily dose of vitamin C! The nutritional quality of this veggie is improved by waiting until it’s ripe and ready to eat, but the good news is if you happen to pick up a pepper that’s not quite there yet, it’ll continue to ripen, even after picking. So don’t despair if you’ve got a bunch of green, tough bell peppers – just give them some time and they’ll be great!

What’d you think of this stuffed bell pepper recipe? Let us know in the comments below!

If you enjoyed this recipe, make sure you try one of these great options next: Spicy Lemon Garlic Shrimp & Zucchini Noodles Recipe, Tuna Tartare Recipe, and Zesty Lemon Garlic Shrimp.

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