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.
The seafood and the peppers are the perfect match that can always be a hit among everyone, including the family and friends.
On top of this, the stuffed peppers are always welcomed by the readers, like the stuffed pepper with salmon, barley, and tofu.
The summer days provide colorful peppers and that's favorable for these seafood stuffed peppers. Additionally, they also make them look appetizing with eye-catching, vibrant colors.
Ingredients for seafood stuffed peppers
These stuffed peppers with the seafood are baked and effortlessly put together with simple ingredients that might have already been in the pantry. And the procedure for making it is also effortless and straightforward. And here is what you will need to make these delicious seafood peppers.
Bell peppers. Any pepper color works fine, but opting for multiple colors makes them more flavorful.
Seafood. I generally make this recipe with the leftover seafood in my refrigerator. There are no strict rules for the ratio of the seafood for this recipe. I have used a piece of salmon, a handful of shrimp, and a mahi-mahi filet sitting in the refrigerator for quite some time. You may use this combination or choose according to the variety you love the most.
Corn. It adds a nice crunchy texture to your bite and enhances the overall experience with its mild sweetness. Feel free to use frozen corn, canned corn, or fresh corn, depending on their availability.
Tomatoes. Canned tomatoes are more convenient. However, fresh tomatoes are also good to swap with.
Rice. Cooked rice is required for this recipe. This grain is a staple in many homes. Hence, there are many options; if you have leftover rice, you may use it. Or store-bought ready-to-eat pouches would work like a charm in this seafood stuffed peppers recipe.
Cayenne pepper. Compliments the seafood's natural flavors and the corn. This gives the dish a heat. However, if you want to keep it mild, opt for 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
Preheat the oven to 400 degrees Fahrenheit.
Place a deep pan over medium heat; add corn, chopped seafood, cayenne pepper, red pepper flakes, tomato, and rice.
Bring them to a boil and cook it until it is cooked through. The mixture might have thickened at this point.
Add ¾ cup of cheese, remove from the heat, and let it cool down.
Meanwhile, slice the bell peppers into half lengthwise. Remove the seeds and the pith.
Now place them into a deep baking tray and arrange them cut side up.
Scoop the filling and stuff inside each pepper. Sprinkle the rest of the cheese over the top.
Then, Pour about ¼ cup of water into the tray or until it covers the bottom.
Bake it in the preheated oven for 35-40 minutes until the peppers are tender and the cheese is melted.
And serve hot.
Best to pair with seafood stuffed peppers
Steamed vegetables. So the seafood stuffed peppers with steamed vegetables like broccoli, zucchini, carrots, snap peas.
Mashed potatoes. What else can we think of besides this creamy mashed potato to pair with spicy seafood stuffed peppers?
Herbed quinoa. Or else think of spiced rice, buckwheat, or bulgar.
Roasted Vegetables. Stir fry or roasted vegetables would also pair exceptionally well, like these roasted Indian Brussels sprouts.
Salsa. Drizzling salsa over each stuffed pepper gives a kick and a punch that makes it irresistible, like this jalapeno salsa.
How to store
Refrigerate. Store the leftovers in an air-sealed container and store them in the refrigerator to use within three days.
Freeze. Transfer to a freezer-safe airtight container, and store in the freezer for up to 3 months. To thaw. Leave stuffed peppers overnight or gently microwave until they are warm.
Reheat. Reheat these seafood stuffed peppers in the microwave for 1 minute or until the topping is soft.
The combination of ingredients to these seafood stuffed peppers makes all the difference. A simple ingredient swap turns it into a whole new dish every time.
The central concept of making a stuffed pepper is to include protein, carb, and vegetable sources. Let's see the possible variations that could make a delightful dinner.
Swap the main ingredient. This recipe includes beef, sausage, chicken, turkey, pork, or mushroom.
Sauce. Replace the tomato with cheese sauce.
Cheese. The sharp cheddar is good to replace with other delicious cheeses like blue cheese, Swiss, mozzarella, or parmesan.
Vegetables. Vegetables such as zucchini, kale, mushroom, spinach, beet, carrot, turnip, or kale provide varied variation.
Topping. Choose your favorite toppings like cheese, sour cream, salsa, or without a topping.
Frequently Asked Questions
Yes, fresh tomatoes work excellently as well. Chop them finely for good results.
This dish is good to store in the refrigerator for up to three days and up to three months in the freezer when stored in an airtight container.
Yes, make the filling ahead of the day, and follow the exact instructions for baking when required to serve. On the other hand, you may make the whole seafood stuffed peppers ahead of the day, and store them in the refrigerator. Gently reheat it in the oven or microwave for serving.
Recommended tools for making this recipe
Chef's Knife. My trusty tool for prepping the peppers and dicing the seafood.
Saute Pan: This one is more convenient, and got great customer reviews as well
Baking Dish: Investing in a good quality one, makes the cleaning easy.
Printable recipe card
Seafood stuffed peppers
- 2 Bell peppers
- 1 cup seafood chopped shrimp, salmon, mahi mahi
- ½ cup corn
- 1 cup rice cooked
- 14 oz diced tomato canned/fresh
- ½ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes
- ½ cup sharp cheddar cheese
- ½ teaspoon salt or as required
- Preheat the oven to 400 degrees Fahrenheit.
- Over medium heat place a deep pan and add corn, the chopped seafood, cayenne pepper, red pepper flakes, and tomato.
- And cook for 6-8 minutes or until the seafood cooked throughly in the tomato sauce.
- Add ¾ cup of cheese and remove from the heat, and let it cool down.
- Meanwhile, slice the bell peppers into half lengthwise. Remove the seeds and the pith.
- Now place them into a deep baking tray, and place them cut side up.
- Scoop the filling and stuff inside each pepper. And sprinkle the rest of the cheese over the top.
- Then Pour about ¼ cup of water to the tray or until it covers the bottom of the tray.
- Bake it in the preheated oven for about 35-40 minutes until peppers are tender and cheese is melted.
- And serve hot.