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
Storing Ideas: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.