Keto Cajun Shrimp & Avocado Stuffed Bell Peppers

Allergens

Shellfish (shrimp)

Ingredients

• 4 large bell peppers (red, yellow, or orange)
• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1/2 cup mayonnaise
• 1 tablespoon Cajun seasoning blend
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons fresh parsley, finely chopped
• Zest of one lemon
• Juice of half a lemon
• 1/4 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine shrimp, Cajun seasoning blend, garlic powder, onion powder, salt, and black pepper. Toss until well coated.
4. Heat a large skillet over medium high heat. Add the shrimp to the skillet and cook until pink and cooked through, about 3 4 minutes per side. Remove from heat and set aside to cool slightly.
5. In another bowl, mix together the avocados, mayonnaise, parsley, lemon zest, and lemon juice until well combined. Season with salt and black pepper, to taste.
6. Stuff each bell pepper with a layer of shrimp, followed by a layer of avocado mixture. Top with cherry tomatoes and red onion.
7. Place stuffed peppers in a baking dish and bake for 20 25 minutes or until the peppers are tender.
8. Remove from oven and allow to cool slightly before serving.

Chef’s Insight

Using a variety of colorful bell peppers adds visual appeal to the dish. You can also use a mixture of red, yellow, and orange peppers for a vibrant presentation.

Notes

Ensure that the shrimp is fully cooked to avoid any foodborne illnesses.