Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Life is great. Cheese makes it better." -Avery

The refrigerator light goes on...

I had a variation on this recipe in Spain. The roasted peppers were filled with cheese and fish, but I like the shrimp as well. You could use steamed or poached salmon or tuna instead, but the idea is to get a soft and creamy filling with the flavor of seafood and the sweet roasted peppers. These are great served cold as well as hot, so you can use them for almost any occasion: as a hot main course or as chilled small appetizers at a cocktail party. Note that the recipe calls for fresh garlic, but you can use roasted garlic for a bit more subtle flavor. Use two cloves of roasted garlic for every clove of fresh.



Shrimp and Goat Cheese Stuffed Peppers

Servings: 2 | Serving size: 6 ounces stuffed peppers

Cooking time: 60 minutes (does not include chilling time)

This recipe can easily be multiplied and makes very good leftovers.

1 cup water
6 ounces shrimp (peeled and deveined)
2 ounces goat cheese
1 large green onion (thinly sliced crosswise)
1 clove garlic (finely minced)
1/8 tsp salt
to taste fresh ground black pepper
12 ounces small bell peppers (ideally miniature peppers)
1 tsp olive oil

Shrimp and Goat cheese Stuffed Peppers recipe from Dr Gourmet

Place the water in a medium sauce pan fitted with a steamer over high heat.

Add the shrimp and steam for about 6 to 8 minutes until pink. Remove, let cool and chill.

When the shrimp are cool place them in a food processor fitted with a steel blade.

Add the green onion, garlic, salt, and black pepper.

Process in pulses until nearly smooth.

Cut the tops off of the peppers and remove the seeds.

Stuff the peppers with the cheese mixture.

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the oil to the skillet and place the peppers in the pan.

Roast for 30 to 35 minutes. Turn occasionally.


Nutrition Facts

Serving size: 6 ounces stuffed peppers

Servings: 2

Amount Per Serving

Calories 223 Calories from Fat 80
% Daily Value
Total Fat 9g 14%
    Saturated Fat 4.5g 23%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 150mg 50%
Sodium 360mg 15%
Total Carbohydrates 11g 4%
    Dietary Fiber 4g 16%
    Sugars 7g
Protein 24g
Vitamin A 110% Vitamin C 360%
Calcium 10% Iron 8%
Vitamin K 10mcg Potassium 597mg