Shrimp and Bacon Chowder Stuffed Peppers

Imagine a creamy, comforting chowder bursting with savory bacon and succulent shrimp, all nestled inside a sweet bell pepper. That’s what you get with these Shrimp and Bacon Chowder Stuffed Peppers! This recipe takes the best of classic chowder and transforms it into a fun, satisfying meal. Perfect for a weeknight dinner or a light lunch, this dish is incredibly easy to make and packed with flavor. These peppers are inspired by the idea of taking a classic comforting bowl of soup, and turning it into an easy to manage meal, all while being surprisingly healthy! If you’re looking for a delicious and convenient **keto shrimp recipe** that’s also a **quick seafood meal**, you’ll absolutely love this innovative take on a classic. It’s a **healthy shrimp dinner** option that doesn’t skimp on flavor!

Recipe Overview

Ingredients for Shrimp and Bacon Chowder Stuffed Peppers

• 6 oz shrimp, peeled, deveined, and chopped into bite-sized pieces
• 3 bell peppers (any color), halved lengthwise and seeds removed
• 3 slices bacon, chopped into small pieces
• 1/2 cup heavy cream
• 1/4 cup shredded cheddar cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Equipment Needed

• Large skillet
• Baking sheet
• Mixing bowl
• Knife
• Cutting board

How to Make Shrimp and Bacon Chowder Stuffed Peppers – Step-by-Step Instructions

With just a few simple steps, you can enjoy this delectable **keto shrimp recipe**. The key is to cook the bacon and shrimp just right to achieve that perfect savory flavor. Filling the peppers is fun and easy, and baking them until tender ensures a delightful eating experience. This **quick seafood meal** is a great way to impress your family with a **healthy shrimp dinner**!

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C). Halve the bell peppers lengthwise and remove the seeds and membranes. Place the pepper halves on a baking sheet.

Step 2: Cook the Bacon

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the skillet.

Step 3: Cook the Shrimp and Garlic

Add the minced garlic to the skillet with the bacon grease and cook for about 30 seconds until fragrant. Add the chopped shrimp and cook until pink and opaque, about 2-3 minutes. Ensure the shrimp is cooked through. If you want to **poach shrimp recipe** style, cook them gently in the pan so that they don’t toughen from the heat.

Step 4: Make the Chowder

Stir in the heavy cream, cooked bacon, salt, and pepper. Bring the mixture to a simmer and cook for about 2-3 minutes, allowing the sauce to thicken slightly.

Step 5: Fill the Peppers

Spoon the shrimp and bacon chowder mixture evenly into each bell pepper half. Top each pepper with shredded cheddar cheese.

Step 6: Bake the Peppers

Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the cheese is melted and bubbly.

What to drink with Shrimp and Bacon Chowder Stuffed Peppers

Pair this delicious shrimp dish with our refreshing Refreshing Keto Cucumber Mint Detox Drink for the perfect keto meal combination.

Tips for Making Perfect Shrimp and Bacon Chowder Stuffed Peppers

• Don’t overcook the shrimp, or it will become rubbery.
• Use high-quality bacon for the best flavor.
• Feel free to add other vegetables to the chowder mixture, such as diced celery or onions.
• Adjust the amount of salt and pepper to your liking.
• For a spicier dish, add a pinch of red pepper flakes to the chowder.

Variations of Shrimp and Bacon Chowder Stuffed Peppers

For a creamy seafood variation, consider adding crab! If you’re looking for another **healthy shrimp dinner** idea, consider using different cheeses, such as Monterey Jack or pepper jack, to change the flavor profile or experiment with other seafood like scallops for more flavorful chowder. For a vegetarian option, omit the bacon and add diced mushrooms to create savory stuffed peppers.

Serving Suggestions

Serve the Shrimp and Bacon Chowder Stuffed Peppers hot, directly from the oven. Garnish with fresh parsley or chives for a pop of color. This dish pairs well with a simple side salad or steamed vegetables.

Storage Instructions

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the peppers may become slightly softer. Freezing this recipe is not recommended.

Nutritional Information

FAQ About Shrimp and Bacon Chowder Stuffed Peppers

Can I make Shrimp and Bacon Chowder Stuffed Peppers ahead of time?

Yes, you can assemble the stuffed peppers ahead of time and store them in the refrigerator for up to 24 hours before baking. This is a great way to prep your **keto shrimp recipe** ahead for an easy weeknight meal! Baking them right before serving ensures the peppers are fresh and flavorful.

Can I use frozen shrimp for this healthy shrimp dinner?

Yes, you can use frozen shrimp. Be sure to thaw the shrimp completely and pat them dry before cooking. This will help them cook evenly and prevent them from becoming rubbery. This is a valuable cost-saving tip to produce a **quick seafood meal**.

These Shrimp and Bacon Chowder Stuffed Peppers are a deliciously easy way to enjoy a **keto shrimp recipe** that’s both satisfying and flavorful. Give it a try and let us know what you think!

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