Shrimp Stuffed Sweet Peppers

One of the most visited posts on my site is about Bacon Wrapped Jalapenos.  It’s gone crazy on Pinterest, on StumbleUpon, on Facebook, on Twitter.  It’s a crowd pleaser and the men love it as much as the women.

It’s a party food.  A shareable snack.  it offers meat and heat and it’s poppable.

These Shrimp Stuffed Sweet Peppers are going to likely break that new record.



Because these are easier.  Plus, hello?  They are filled with shrimp, and any time you can add shrimp it’s always going to be an improvement, in my opinion.

These flavorful bites of summer or fall, or winter, whenever!) came about because once again, I am an ambassador for SeaPak.  I’m sure you’ve seen them – the Shrimp folks hanging out in the freezer section of your grocery store.  And while it’s an amazing gig, getting to work for a company you admire and love, I’m going to tell you a secret:

Coming up with recipes for pre-packaged and ready to go shrimp meals in a new and different ways is a bit challenging.


You see, take the Shrimp Scampi from SeaPak for example.  It’s fantastic.  You can just pop it in the microwave, then pour the finished product over some nice white rice or pasta, and you are good to go.  Done. It’s weekend tasting food on a Wednesday if you want it.

But…I don’t get paid to open boxes and follow the instructions.  Oh, no, I am here to give you ideas that you maybe hadn’t thought of.

Like Shrimp Stuffed Sweet Peppers.

Give them a try, and let us know what you think.  Me?  I think you’re gonna love them.


Shrimp Stuffed Sweet Peppers

makes 12


  • 1 package SeaPak Frozen Shrimp Scampi (uncooked, frozen)
  • 12 medium-large sweet peppers
  • Sriracha, to taste
  • 12 narrow strips  mozzarella cheese (same length as peppers)
  • 12 strips uncooked bacon


  1. Preheat oven to 400.  Have one large muffin pan at the ready (12 tins).
  2. Chop frozen shrimp into smaller pieces.  A sharp knife works easily.
  3. Cap and slice each of the 12 peppers, making an opening in which to place the other ingredients.
  4. Sprinkle sriracha (if using) into each of the peppers, followed by cheese and pieces of shrimp.  Wrap each pepper in bacon, and secure with a toothpick. Stand on end (open end up) into each of the 12 muffin tins.
  5. Bake for 25-30 minutes, or until bacon is done to your likingand peppers have softened.  Serve immediately.


The Giveaway

As part of my friendship with Seapak, I am happy to report that I have a fun prize pack up for grabs to one lucky reader!

Thirty-One Gifts wants to help YOU Savor the Summer by offering the chance to win a fabulous Navy Anchor Canvas Crew Tote ($65 ARV!). You’ll also get FREE SeaPak (3 free product coupons) to help bring the taste of the coast to your table!


All you have to do is comment here, letting me know what your favorite shrimp dish is.  EASY!  For an additional entry, please PIN or Tweet a picture from this post, and link back to it.  Leave a separate comment, and bam…you are entered TWICE.

I can’t make it any easier, kids.  Enter! Someone is going to win and it may as well be YOU.

For more information on SeaPak…you’ve come o the right place!

 Disclaimer: As mentioned, I am an ambassador for Seapak.  All thoughts and opinions are my own.  Giveaway open until July 6, 2015 at 11:59pm EST.  US Addresses ONLY.  Prize supplied by and shipped by SeaPak.  Winner will be notified by email provided in comment.  Good Luck!

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