Last updated on May 27th, 2019.
This cheesy Shrimp Rangoon Mini Bell Pepper appetizer is a party favorite! Stuffed with sweet shrimp and tasty Gouda, your guests will gobble these up.
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Now that Christmas is over, I am ready to think about New Years Eve!
For the longest time my friends Nicole and John hosted the best New Year’s party, with so much good food, awesome decorations, great drinks, lots of fun games. Most people ended up sleeping over their house and we all had hungover breakfast together in the morning. It was an awesome tradition and I looked forward to the party for most of December.
But my friends had a baby two years ago and they are taking a break from party hosting, which is understandable, I suppose. 🙂
This year Aldo and I are planning on staying in together for New Years Eve, which I have never done before. I am looking forward to a fun night at home – we are planning on working on a jigsaw puzzle and we’ll try making bracelets (Aldo’s a good sport haha! But he actually took a jewelry making class in college, so he might be better at this than I will be).
But just because we are staying home does not mean that we are skipping the delicious New Years Eve party food! I plan on making a few appetizers, so I am trying out a couple of them beforehand. I gotta say, it’s not a bad task!
These stuffed mini bell pepper appetizers are at the top of my list and I will be making them again for our New Years celebration.
What is Shrimp Rangoon?
This ‘shrimp rangoon’ appetizer is a twist on the popular crab rangoon appetizer. Crab Rangoon is a fried dumpling appetizer that is very popular in Americanized Chinese restaurants. Wonton wrappers are filled with a mixture of crab meat and cream cheese and then deep fried.
So in my version of this appetizer, I stuff mini bell peppers with a mixture of shrimp and cream cheese. True, they are not crispy, but I find them to be even more delicious. Fried crab rangoon dumplings usually have very little actual filling in them so all you get is fried wonton dough. These mini bell peppers, on the other hand, are stuffed with filling. Literally and figuratively.
In this recipe I coat the shrimp in a mixture of chili and garlic powders before cooking, and then the cheesy filling is baked into a melty perfection in sweet mini bell peppers.
It’s a colorful, tasty, finger food that is absolutely addicting, without being greasy.
Some tips for making these Shrimp Rangoon Mini Peppers:
- I always start from raw shrimp instead of buying cooked shrimp because you can add so much flavor to shrimp as you are cooking it. Pre-cooked shrimp not only lacks in flavor, but is often rubbery and a bit overcooked.
- You can use any size shrimp you want for this recipe, since you’ll be chopping the shrimp up into little pieces anyway. So just get whichever size shrimp is on sale this week!
- Try to find the biggest mini bell peppers you can find, this will make it much easier to remove the seeds and stuff them.
- If you can find chili powder without added salt, that would be best. That way you can add extra chili powder for flavor without making this appetizer too salty. The chili powder from the 365 Whole Foods brand doesn’t have any added salt or chemicals.
This Shrimp Rangoon Appetizer is budget-friendly, too!
This appetizer is a good one to remember when hosting a party on a budget, particularly because it uses fancy and expensive ingredients such as shrimp and Gouda, but in small amounts. The flavor of these ingredients really comes through, so you can still serve an impressive appetizer for a much smaller cost than if you were to serve, say, shrimp cocktail, or Gouda on a cheese board.
Of course, you can use another cheese if you prefer – any melty cheese will work but I do find that sharper cheeses are much tastier in this recipe. The sharp cheeses stand up well to the creamy filling and the slightly-spicy shrimp, and the sharpness is balanced by the sweetness of the bell peppers.
I’ve made these mini bell peppers with White Cheddar cheese and they also came out delicious.
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If this shrimp rangoon appetizer sounds amazing to you, you’ll probably also LOVE this Seafood Spread Crostini. It’s an even easier appetizer and is equally delicious.
Happy New Year, everyone!!
If you enjoyed this recipe, make sure to pin it for later so you can find it easily!
Don’t forget to leave a comment and a rating below letting me know how you liked this recipe.
Shrimp Rangoon Mini Bell Peppers Appetizer
- 15 mini bell peppers , sliced in half, seeds and pith removed
- 1/2 lb raw shrimp , peeled, tailed removed, de-veined
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt , or more to taste
- 1 tablespoon olive oil
- 4 oz cream cheese , room temperature (full fat is best, but light cream cheese works too)
- 2 tablespoons chopped green onions
- 1 teaspoon lime juice
- 1/3 cup finely shredded Gouda or white Cheddar cheese (about 3 ounces)
- olive oil spray or extra olive oil for brushing the baking sheet
- Preheat oven to 350F. Spray a large baking sheet with olive oil spray or brush with olive oil.
- In a medium bowl, combine the shrimp, chili powder, garlic powder, and salt. Mix well. Heat the olive oil in a large skillet, and cook the shrimp over high heat for 2 minutes per side, or until fully cooked.
- Roughly chop the cooked shrimp into small pieces.
- In a medium bowl, combine the chopped shrimp, room temperature cream cheese, chopped green onions, and lime juice. Mix well. Give it a taste and add salt and pepper if desired.
- Fill each bell pepper half with about 1/2 - 1 tablespoon of the cream cheese mixture, pressing the filling down gently to fill the bell pepper. Place the mini bell peppers on the baking sheet. Sprinkle a pinch of shredded cheese on each mini pepper. Bake for 10 minutes at 350F. Remove from heat and let stand 10 minutes before serving.
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