# What You'll Need:
→ Bell Peppers
01 - 4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed
→ Shrimp Filling
02 - 1 pound medium shrimp, peeled and deveined, roughly chopped
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely diced
06 - 1 cup baby spinach, chopped
07 - 1 cup cooked white rice
→ Alfredo Sauce
08 - 1 cup heavy cream
09 - 2 tablespoons unsalted butter
10 - 1/2 cup grated Parmesan cheese
11 - 1/4 teaspoon ground black pepper
12 - 1/4 teaspoon salt
13 - 1/4 teaspoon ground nutmeg (optional)
→ Topping
14 - 1 cup shredded mozzarella cheese
15 - 2 tablespoons fresh parsley, chopped
# Steps to Follow:
01 - Preheat oven to 375°F. Arrange hollowed bell peppers upright in a baking dish, brush with olive oil, and bake uncovered for 10 minutes to soften. Remove and set aside.
02 - Heat olive oil in a large skillet over medium heat, sauté diced onion until translucent, then add minced garlic and cook for 1 minute. Add shrimp and cook until pink, about 3–4 minutes. Stir in chopped spinach, cook until wilted, remove from heat.
03 - In a saucepan over medium-low heat, melt butter. Add heavy cream and simmer 2–3 minutes. Stir in Parmesan, black pepper, salt, and nutmeg. Cook, stirring constantly, until slightly thickened, about 2–3 minutes.
04 - Add cooked rice and Alfredo sauce to the shrimp mixture and blend until evenly incorporated.
05 - Spoon shrimp Alfredo filling into softened bell peppers. Top evenly with shredded mozzarella cheese.
06 - Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking for 10 minutes until cheese is golden and peppers are tender.
07 - Let the peppers rest for 5 minutes before garnishing with chopped parsley and serving.
