Shrimp & Grits-Stuffed Mini Bell Peppers : Southern Comfort, Bite-Sized & Brilliant
These Shrimp & Grits-Stuffed Mini Bell Peppers pack all the soul-warming flavor of the Southern classic into colorful, bite-sized form. Creamy, cheesy grits and seasoned shrimp fill sweet mini peppers, then get baked until tender and golden. Perfect for meal prep, parties, or a fresh take on comfort food that’s light on effort but big on flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 1x
Ingredients
1 lb mini bell peppers, halved and seeded
1 cup quick-cooking grits
2 cups chicken broth or water
1½ cups shredded sharp cheddar cheese
1 tablespoon butter
½ cup heavy cream (optional for extra creaminess)
1 tablespoon Cajun seasoning
1 lb small shrimp, peeled, deveined, chopped
1 clove garlic, minced
Olive oil, for sautéing
Chopped green onions, for garnish
Instructions
Preheat oven to 375°F (190°C). Arrange bell pepper halves on a lined baking sheet.
In a saucepan, bring broth to a boil. Stir in grits, reduce heat, and cook until thickened (about 5–7 minutes). Stir in butter, cheese, and cream if using. Set aside.
In a skillet, heat olive oil and sauté garlic and chopped shrimp with Cajun seasoning until shrimp is just cooked through, about 3–4 minutes.
Stir cooked shrimp into the cheesy grits.
Spoon shrimp and grits mixture into each bell pepper half.
Bake for 12–15 minutes until peppers are tender and tops are lightly golden.
Garnish with green onions before serving.
Nutrition
- Calories: 280
- Fat: 16g
- Carbohydrates: 18g
- Protein: 17g