These satisfying seafood stuffed peppers are my latest admiration among my other stuffed pepper recipes. A classic recipe made with the best combination of fillings and with simple ingredients.
The seafood and the peppers are the perfect match that can always turn out to 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 with 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
This stuffed peppers with the seafood is baked and effortlessly put together with simple ingredients-you might have it already in the pantry. And the procedure for making it is also very simple and straightforward. And here is what you will need to make this delicious seafood peppers.
Bell peppers. Any color of pepper works fine, still opting for multiple colors makes them more appetizing.
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 that was 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 also enhances the overall experience with its mild sweetness. Feel free to use frozen corn, canned corn or fresh con 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 staple in many homes. Hence, there are many options to choose from, 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 perfect for this seafood pepper recipe.
How to make
Preheat the oven to 400 degrees Fahrenheit.
Place a deep pan over medium heat, add corn, the chopped seafood, cayenne pepper, red pepper flakes, tomato, and rice.
Bring them to boil and cook it until it is cooked through. The mixture might have thickened at this point.
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.
Best to pair with seafood stuffed peppers
Steamed vegetables. So the seafood stuffed peppers with a choice of steamed vegetables like broccoli, zucchini, carrots, snap peas.
Mashed potatoes. What else we can think of other than 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 extremely well like this roasted Indian brussels sprouts.
Salsa. Drizzling salsa over each stuffed pepper gives a kick and a punch that makes it irresistible, same like this jalapeno salsa.
How to store
Refrigerate. Store the leftovers in an air sealed container and store in the refrigerator to use within 3 days.
Freeze. Transfer to a freezer safe airtight container, and store in the freezer to use for upto 3 months. To thaw. Leave stuffed peppers overnight or gently microwave until they are warm.
Reheat. Reheat in the microwave for 1 minutes or until the topping is soft.
Variations
The combinations of ingredients to these seafood stuffed peppers makes all the difference. A simple swap in the ingredients turns it into a whole new dish every time.
The main concept of making a stuffed pepper is to include a protein source, carb source, and a vegetable source. Let’s see the possible variations that could make a delightful dinner.
Swap the main ingredient. This recipe is great to make with 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, zucchini, kale, mushroom, spinach, beet, carrot, turnip, or kale do provide a varied variation.
Topping. Choose your favorite toppings like, cheese, sour cream, salsa, or without a topping.
Frequently Asked Questions
Yes, fresh tomatoes work excellent as well. Chop them finely for good results.
In the refrigerator, this dish is good to store upto three days and upto three months in the freezer, when stored in an airtight container.
Yes, make the filling ahead of a day, and follow the same instructions for baking when required to serve. On the other hand, you may make the whole seafood stuffed peppers ahead of a day, and store in the refrigerator. Gently reheat it in the oven or microwave for serving.
Seafood stuffed peppers
Ingredients
- 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
Instructions
- 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.
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