I am more of a seafood lover so these are perfect for anyone that doesn't eat meat. Pretty much the same recipe that you would make for regular stuffed peppers except using seafood.
Shrimp Stuffed Pepper Recipe
6 green or red peppers cleaned and seeded and hollowed out leaving a empty cavity
1 cup of quick cooking rice raw
1 cup medium shrimp thawed cut in half (easier to stuff them with but you can use larger ones if you like)
1/4 teaspoon granulated garlic powder, cayenne pepper, basil, oregano
salt and pepper to taste
1 egg slightly beaten
4 tablespoons of grated cheese
1 tablespoon chopped parsley
1 small can of tomato sauce 4 ounce
1 can tomato paste mixed with 1/2 cup water
1/2 cup white wine (extra water for the bottom of pan)
Mix in a bowl, add 2 fresh garlic cloves peeled minced fine
1/2 cup italian flavored panko bread crumbs
1 tablespoon pecorino romano grated cheese
3 tablespoons extra virgin olive oil 1/2 teaspoon garlic powder, oregano
dash of cayenne pepper
Mix all above ingredients in a bowl together and set aside
2 cups mozzarella cheese
In a large bowl mix, egg, shrimp, 4 ounce can of tomato sauce, herbs, raw rice, spices and cheese. Mix together well, proceed to then stuff peppers. Place in lightly sprayed baking dish. Top with bread crumb mixture. Drizzle the tops with olive oil.
Pour the tomato paste wine sauce on the bottom of the baking dish around the peppers not on top. While baking baste the tops with sauce adding more water if it gets too thick. Bake for at least 25 to 35 minutes or until tender. Five minutes before they are done sprinkle with mozzarella, broil until cheese is browned.