Seafood Stuffed Peppers

These delicious seafood stuffed peppers is a classic recipe made with the best combination of fillings and with simple ingredients.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings Servings

Calories 418kcal

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

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.

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.