Szechuan Shrimp Stuffed Peppers

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  • 1 cup brown rice
  • 1 Tbsp. canola oil
  • 1 lb. medium shrimp, peeled
  • 1/4 cup San-J Szechuan Sauce
  • 1 cup frozen shelled edamame, defrosted
  • 1 tsp. ground cumin
  • 1/4 tsp. sea salt
  • 1/4 tsp. freshly ground pepper
  • 4 large bell peppers, halved lengthwise and insides removed
  • 1 ripe avocado, peeled, pitted and diced
  • 4 green onions, thinly sliced


Servings: 4

Heat oven to 375° F.

Cook rice according to the package directions.

Heat the oil in a large skillet over medium heat. Add the shrimp; cook for 2 minutes or until opaque. Add San-J Szechuan Sauce, edamame, cumin, sea salt and pepper; mix well and cook for 5 more minutes.

Arrange the bell peppers, cut-side up, in a 9-by-13-inch baking dish. Divide the shrimp mixture among the bell peppers until each pepper is stuffed. Add 1/2 cup water to the baking dish and tightly cover the dish with foil. Bake until peppers are soft, approximately 35 minutes. Remove from oven; set aside for 5 minutes before serving. Top with diced avocado and green onions.

Serve warm.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

Product Used

Szechuan Sauce

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