These satisfying Seafood Stuffed Peppers are my latest admiration among my other stuffed pepper recipes. It is a classic recipe with the best fillings and simple ingredients.
After the success of my recent tofu-stuffed peppers, I couldn’t wait to share this delicious seafood variation with you.
If you're a seafood lover looking for something loaded with pepper, fish, and crab meat, this recipe is a bonanza.
It's filling, satisfying, and perfect, thanks to loads of seafood packed with rich, aromatic flavors.
Let us know how you like this recipe, too!
Jump to:
Why You'll Love This Recipe?
⭐️Ideal for seafood lovers.
⭐️It's delicious.
⭐️Easy dinner that's loaded with intense flavors.
Ingredients
- Bell peppers: Any pepper color works fine, but multiple colors make them more flavorful.
- Seafood: I make this recipe with the leftover seafood in my refrigerator. There are no strict rules for the ratio of the seafood. I have used a piece of salmon, a handful of shrimp, crab meat, and a mahi-mahi filet that has been sitting in the refrigerator for quite some time. You may use this combination or choose according to the variety you love the most.
- Corn adds a nice crunchy texture to your bite and enhances the overall experience with its mild sweetness. You can use frozen, canned, or fresh corn, depending on availability.
- Tomatoes: Canned tomatoes are more convenient. However, fresh tomatoes are also good to swap with.
- Rice: If you have leftover rice, you may use it. Store-bought ready-to-eat pouches would also work well in this seafood stuffed peppers recipe.
- Cayenne pepper: You can adjust the amount to match your heat tolerance or replace it with paprika.
- Red pepper flakes: Adds intense peppery flavor to the filling.
- Cheese: Balances all other tastes and textures. Cheddar cheese works perfectly for this seafood pepper recipe.
How To Make Seafood Stuffed Peppers?
- Preheat the oven to 400°F. Slice the bell peppers in half lengthwise and remove the seeds and pith. Place the pepper halves in a deep baking tray, cut side up.
- Add corn, cooked rice, chopped seafood, cayenne pepper, crushed red pepper, diced tomatoes, and salt to a pan over medium heat. Cook for 6–8 minutes or until the seafood is fully cooked. Stir in ¾ of the cheese, then remove from the heat and let it cool slightly.
- Spoon the seafood mixture evenly into the pepper halves. Sprinkle the remaining cheese on top. Pour ¼ cup of water into the tray to moisten the peppers while baking.
- Bake in the preheated oven for 35–40 minutes, or until the peppers are tender and the cheese is melted. Serve hot.
♨️How To Adjust The Heat
Cayenne pepper and crushed red pepper provide warmth in this recipe.
To reduce the heat level in this recipe, substitute the cayenne pepper with smoked or regular paprika and adjust the red pepper flakes.
Increase the cayenne pepper by adding a quarter teaspoon until it reaches your desired heat level.
Storage & Leftovers
- This is a great freezer-friendly and meal prep-friendly recipe.
- For meal prepping, follow the recipe until baking, store the prepared uncooked stuffed peppers in the refrigerator for about three days and in the freezer for about three months, and bake them when needed.
- You can refrigerate the leftovers for up to three days and freeze for up to three months.
- Thaw the frozen peppers overnight in the refrigerator, then reheat in the oven or air fryer at 350°F until the center is warm.
FAQ
Yes, fresh tomatoes work excellently as well. Chop them finely for good results.
Yes, you can make the filling ahead of time and follow the exact instructions for baking when required to serve. On the other hand, you can make whole seafood stuffed peppers ahead of time and store them in the refrigerator. Gently reheat them in the oven or microwave for serving.
Pair seafood stuffed peppers with mashed potatoes, garlic bread, soups, or salads(try this Indian carrot salad).
You can add vegetables like zucchini, kale, mushrooms, spinach, beets, carrots, or turnips.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Seafood Stuffed Peppers
Ingredients
- 2 Bell peppers
- 1 cup seafood -combination of chopped shrimp, salmon, crab meat, mahi mahi(see note 1)
- ½ cup corn
- 1 cup cooked rice
- 14 oz diced tomato (canned or fresh)
- ½ teaspoon cayenne pepper to taste, optional(see note 2)
- ½ teaspoon crushed red pepper to taste, optional(see note 2)
- ½ cup sharp cheddar cheese
- ½ teaspoon salt or as required
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Over medium heat, place a deep pan and add corn, cooked rice, chopped seafood, cayenne pepper, crushed red pepper, diced tomatoes, and salt.
- Cook for 6–8 minutes or until the seafood is thoroughly cooked in the tomato sauce.
- Add ¾ of the cheese, remove from heat, and let it cool down slightly.
- Meanwhile, slice the bell peppers in half lengthwise and remove the seeds and pith.
- Place the pepper halves cut side up in a deep baking tray.
- Scoop the seafood filling into each pepper and sprinkle the remaining cheese on top.
- Pour about ¼ cup of water into the tray (just enough to cover the bottom).
- Bake in the preheated oven for 35–40 minutes or until the peppers are tender and the cheese is melted.
- Serve hot.
Notes
- For the seafood, use a combination of shrimp, salmon, crab meat, mahi-mahi, or other fish. There is no strict ratio.
- Customize the spice level by adjusting the cayenne and crushed red pepper or substituting them with paprika.
- It’s a great meal prep recipe—prepare and refrigerate for up to 3 days or freeze it for up to 3 months before baking.
- Serve with sides like mashed potatoes, garlic bread, soups, or salads for a complete meal.
Elizabeth says
This is such a unique stuffed pepper idea. I've never thought to use seafood in a recipe like this! Thanks for sharing.
pepperbowl says
Hi Elizabeth! Love it! Thanks for sharing!
Michelle says
I love the fresh and simple ingredients in this recipe. Perfect for a quick weeknight meal!
pepperbowl says
Michelle, I’m so excited to hear it!