Spicy Shrimp-Stuffed Bell Peppers


  • 1 LB raw & wild-caught shrimp, shelled & deveined
  • 3 TB whole milk Greek yogurt
  • 3 TB green onion, sliced
  • 1 ½ TB sweet chili sauce
  • ¾ TB sriracha sauce, we love Lee Kum Kee’s
  • 4 bell peppers, color of choice, tops & seeds removed


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place the bell peppers on top. Roast for about 1 hour or until peppers are tender.
  2. When the peppers are roughly 45 minutes in to cooking, start the shrimp...
  3. Combine the yogurt, sweet chili sauce, and sriracha in a small bowl and set aside.
  4. In a skillet over medium heat, heat the oil for 1 minute. Toss in the shrimp and grill 5-8 minutes or until opaque in color.
  5. Evenly divide the shrimp up amongst the bell pepper bell pepper bowls and garnish with scallions.


Check out the APL Dietary Alternatives:

  • Paleo? Use paleo mayo instead go the Greek yogurt
  • Vegetarian? Make with pan-grilled tofu
  • Vegan? Make with pan-grilled tofu & use veganaise or rice yogurt
  • Dairy-Free? Use veganaise or rice yogurt instead of Greek yogurt
  • Shellfish allergy? Try it with chicken
RecipesAshley Pettit