Spain on a Fork > All Recipes > Main Dishes > Stuffed Bell Peppers Recipe with Couscous & Shrimp
All Recipes, Main Dishes / January 9, 2018

Stuffed Bell Peppers Recipe with Couscous & Shrimp

– Stuffed Bell Peppers Recipe with Couscous & Shrimp –

Stuffed peppers have become and international phenomenon, and with good reason why, they are so good! There are many different versions of stuffed peppers, with the most common one being bell peppers stuffed with rice, lamb or beef and melted cheese. Stuffed peppers are truly a clever dish, they combine so many great flavors into one bite and their presentation is spectacular! Stuffed peppers originated in Spain, specifically in the northern region of Spain, known as the Basque country (there´s your history lesson for the day…lol). OK I know you didn´t come hear to learn history, so let´s get to these stuffed peppers recipe! 

Stuffed Peppers with a Personality!

As good as the traditional stuffed peppers sound, there are way too many recipes for those, so I decided to get creative and stuff my peppers with couscous and shrimp. Let me tell you, this combination of ingredients is truly impressive, and that beautiful presentation stands out even more. This Stuffed Bell Peppers Recipe with Couscous & Shrimp is easy to make and it´s an easy weeknight or even weekend meal that wont dissapoint. Watch the video below on how to make this Stuffed Bell Peppers Recipe with Couscous & Shrimp or check out the recipe card below, which you can print 🙂 .

Watch the Video Below on How to Make this Stuffed Bell Peppers with Couscous & Shrimp

Stuffed Bell Peppers with Couscous & Shrimp

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Albert Bevia @ Spain on a Fork


  • -3 small bell peppers
  • -2 tbsp olive oil
  • -2 cloves of garlic
  • -1/2 onion
  • -12 shrimp
  • -1/2 tsp dried thyme
  • -1/2 tsp smoked paprika
  • -1/2 cup water
  • -1/2 cup couscous
  • -sea salt
  • -freshly cracked black pepper
  • -fresh thyme


  1. Wash and pat dry 3 small tri-colored bell peppers (red, yellow and green), then cut off the tops of each one, about 1/2 inch (reserve the tops), using a spoon deseed the bell peppers and scrape the white pits completely off, cover each bell pepper with foil paper and add to a pre-heated oven, bake and broil option, 210 C-410F for exactly 30 minutes
  2. Meanwhile, finely mince 1 large clove of garlic, finely dice 1 small onion, finely dice the tops of the bell peppers and finely chop 10 jumbo shrimp that have been peeled and deveined
  3. Heat a sauce pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil
  4. Once the oil get´s hot add the minced garlic and the diced onions, mix with the oil and cook for about 3 minutes, then add the diced bell peppers and continue to mix, after about 5 minutes add the chopped shrimp, season with 1/2 teaspoon of dried thyme, 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and freshly cracked black pepper, mix everything together and cook for another minute and a half, then add 1/2 cup of water, once the water begins to boil add 1/2 cup of couscous, mix everything together, place a lid on the sauce pan and turn off the heat, after 5 minutes of steaming remove the lid and fluff up the couscous with a fork
  5. Heat a small non-stick frying pan with a medium-high heat and add 1 tablespoon of extra virgin Spanish olive oil, once the oil get´s hot add 3 jumbo shrimp that have been peeled and deveined and seasoned with sea salt, sear them for 1 minute per side
  6. After 30 minutes take the bell peppers out of the oven, lightly season them with sea salt in the inside and place them in a dish, stuff each one with the couscous and place a seared shrimp on top of each stuffed pepper, garnish with fresh thyme
  7. Enjoy!

Recipe Notes

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