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!
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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?
- Halve and deseed bell peppers. And preheat oven to 400°F
- Sauté corn, seafood, cayenne, red pepper flakes, and tomatoes until seafood is fully cooked.
- Stuff with the seafood mixture and sprinkle with the remaining cheese.
- Add ¼ cup water to the tray. Bake for 35-40 minutes until peppers are tender. Serve hot.
♨️How To Adjust The Heat
Cayenne pepper and red pepper flakes 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 recipe 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 shrimp, salmon, crab meat, mahi mahi/ chopped
- 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.
Notes
- Customize the spice level by adjusting the cayenne pepper and red pepper flakes or substituting with paprika.
- It’s a great meal prep recipe—prepare it 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!