# Ingredients:
→ Peppers
01 - 4 large bell peppers (red, yellow, or green), tops sliced and seeds removed
→ Filling
02 - 2 tablespoons olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 celery stalk, finely chopped
06 - 1 small carrot, grated
07 - 1 cup cooked long-grain white rice
08 - 9 ounces medium shrimp, peeled, deveined, and roughly chopped
09 - 1 can (14 ounces) diced tomatoes, drained
10 - 2 tablespoons fresh parsley, chopped
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - Zest and juice of 1/2 lemon
→ Topping
16 - 1/2 cup grated Parmesan cheese (optional)
# Instructions:
01 - Preheat oven to 375°F (190°C). Lightly grease a baking dish large enough to keep peppers upright.
02 - In a large skillet over medium heat, heat olive oil. Add onion, garlic, celery, and carrot; sauté for 4–5 minutes until softened.
03 - Stir in chopped shrimp and cook for 2–3 minutes, just until the shrimp turn pink.
04 - Add cooked rice, drained diced tomatoes, parsley, smoked paprika, oregano, salt, pepper, lemon zest, and lemon juice. Mix thoroughly and cook for an additional 2 minutes to meld flavors. Remove from heat.
05 - Divide the shrimp and rice mixture evenly among the prepared bell peppers, gently packing the filling.
06 - Place stuffed peppers upright in the baking dish and sprinkle with grated Parmesan cheese if using.
07 - Pour 1/4 cup water into the bottom of the baking dish and cover loosely with foil. Bake for 30 minutes, then remove foil and bake for an additional 10 minutes, until peppers are tender and tops are golden.
08 - Allow peppers to cool for 5 minutes before serving.
