Mealime recipe · lives on in MealPot
Cheesy Shrimp, Mushroom & Tomato Stuffed Peppers with Mixed Greens
- 30 min
- 2–6 servings
- 598 kcal / serving
A warm, savory mix of shrimp, mushrooms, and tomatoes folded into peppers and topped with mozzarella, paired with a bright greens salad. The filling comes together quickly, making this a solid weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbcremini mushrooms
- 2 clovesgarlic
- ½ (8 oz) blockmozzarella cheese
- 2orange bell peppers
- ¼ cuppumpkin seeds
- ¾ lbraw peeled shrimp, fresh or frozen
- ½ (5 oz) pkgspring mix (mixed greens)
- 1tomato
- ½ mediumyellow onion
- tomatoes
- yellow onions
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, Italian seasoning, salt, white wine vinegar
Cookware
baking sheet pan · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs · whisk or fork
Directions
- Roast the peppers under a hot broiler until the cut sides are lightly charred and tender, then set them aside to cool.
- Slice the mushrooms thinly and combine with the chopped onion and minced garlic in a bowl.
- If using frozen shrimp, thaw and pat dry, then chop into bite-sized pieces.
- Heat a skillet over medium-high heat, add oil, and cook the shrimp, mushrooms, onion, garlic, and Italian seasoning until the vegetables are tender and the shrimp are cooked through, about 5 minutes.
- Roughly chop the tomato and add it to the shrimp mixture, along with half the grated mozzarella; stir to combine.
- Fill each pepper with the shrimp filling and sprinkle the remaining mozzarella on top.
- Broil the stuffed peppers on the sheet pan until the cheese is golden, about 2–3 minutes.
- Meanwhile, whisk oil, white wine vinegar, Dijon, honey, salt, and pepper to make a simple vinaigrette.
- Toss the mixed greens with the dressing and pumpkin seeds to make a fresh salad.
- Remove the peppers from the oven and divide them between plates, then add the salad on the side for serving.
- Serve and enjoy.
Two tips
- Prep ahead: roast the peppers and chop the shrimp, mushrooms, and onion up to an hour before cooking.
- Leftovers: refrigerate components separately and rewarm the peppers in the oven before serving; you can also drizzle a little olive oil over the greens before serving if desired.
Nutrition per serving
- Calories
- 598 kcal
- Protein
- 46 g
- Carbs
- 27 g
- Fat
- 36 g
- Fiber
- 5 g
- Sodium
- 1347 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.