These spicy seafood stuffed peppers are Mexican-inspired and packed with irresistible spices! Made with white fish, this pepper contains nutritious protein but doesn’t affect the flavor!
If you are looking for a fun twist on stuffed peppers, then try the seafood stuffing! Seafood is a satisfying and nutritious source of lean protein.
The filling of these peppers is Mexican-inspired – packed with loads of spice and flavor! Filled with brown rice and black beans, these peppers are also a great source of fiber.
These peppers are a good source of carbs, protein and fat and are sure to leave you feeling full and satisfied.
Ingredients you will need
Notes on ingredients
cod: Cod is one of my favorite white fish because it’s tender, flaky, and delicious, but any type of white fish will do. Think haddock, tilapia, or grouper. This would be delicious with shrimp, too. You can always do a combination of the two!
chili powder: Adds a smoky and spicy flavour
Red pepper: Adds sweetness of spice
Cayenne pepper: Asking up the heat! If you like things hotter on the spice spectrum, add more chili!
black beans: You have used canned – be sure to drain and rinse before use
Brown rice: I use frozen brown rice (microwave available) to save time
Tomatoes: I like to use tomatoes on the vine (or from the local farmers market if I’m in season!) because I think it’s more flavorful
sour cream: It adds a creamy element to the filling. Greek yogurt can be used instead!
Pepper Jack Cheese: It adds another element of heat and delicious cheese
Pepper: Any color will do! I love using an assortment of red, green, yellow, and orange for visual appeal!
Equipment you will needAffiliate links – If I make a purchase, I receive a small commission)
How to make seafood stuffed peppers
- Make a spice rub. Combine chili powder, paprika, cayenne, and salt. Rub half of the seasoning mixture on both sides of the fish. Save the rest for the filling.
- Cooking fish. Cook cod in a nonstick skillet over medium heat until cooked through and flakes, about 2-3 minutes on each side. The USDA recommends cooking the fish until it reaches an internal temperature of 145 degrees Fahrenheit.
- Make the filling. Over low heat, add beans, tomatoes, rice, sour cream, pepper jack cheese, and remaining seasoning mixture to skillet with cod.
- Pepper stuff. Put the sweet peppers in a small baking dish (the peppers should be warm). Fill the pepper to the top with the filling.
- Pepper bread. Cover a baking dish with tin foil and bake the peppers at 400°F until slightly softened, about 30-35 minutes. Remove the tin foil, add the remaining cheese on top and bake for about 10 minutes, until the cheese has bubbled.
Expert Tips
- Break the fish into small pieces in the skillet. The cod will break up easily in the pan so you don’t have to heat another dish!
- Use canned beans and frozen brown rice to save time!
Stuffed peppers FAQ
Do peppers have to be boiled or softened before stuffing?
Some recipes require the peppers to be pre-baked or boiled before stuffing. Rather than creating an extra step, we found that baking for longer (an hour total) helped soften the peppers.
Do you cut the pepper lengthwise or cut the stuffed pepper?
This is a preference mostly! You can cut off the tops and then chop them into cubes of pepper to use in another dish. Or you can cut it in half lengthwise. This way you’ll fill your plate with two halves instead of one pepper, it’ll be a little easier to slice and eat, and there’s more room for the melted cheese! If you are going in the portrait direction, you will need to use a large baking dish to fit all the pepper halves!
What other seafood can I use?
I like to use cod in this recipe but you can use any type of light white fish – tilapia, grouper, or haddock. Shrimp would be delicious too!
Can I make this recipe vegan? yes! Simply omit the fish and add more beans and rice!
Storage and preparation
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To save time, you can make the filling up to 2 days in advance and store in the refrigerator until ready to use.
Recipes that pair well
6 Ingredients for Corn and Tomato Salad
For more dishes inspired by Mexican cuisine, check out my other recipes below!
Chipotle-inspired vegan burrito bowl
Black salmon with corn and avocado salsa
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This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes ever! The original post was published in August 2015.
a description
This seafood stuffed pepper is inspired by Mexican cuisine and packed with irresistible spices! Made with white fish, this pepper contains nutritious protein but doesn’t affect the flavor!
- 2 teaspoons chili powder
- 2 teaspoons Red pepper
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 A pound of cod (or any white fish)
- 1 cup Black beans (washed and drained)
- 1 cup cooked brown rice
- 2 Tomatoes, diced (about .) 1 cup)
- 3/4 cup sour cream
- 1 1/2 cups Shredded Pepper Jack cheese, divided
- 6 Sweet peppers (any color), stem ends, ribs, and seeds removed
- Heat the oven to 400 degrees Fahrenheit.
- Combine chili powder, paprika, cayenne pepper, and salt in a small bowl. Sprinkle half the seasoning rub on both sides of the tilapia and rub the fish with it. Let it sit for at least 10 minutes.
- In a large saucepan, heat olive oil over medium heat. Cook cod until tender and flakes, about 3-4 minutes on each side. Reduce the heat and use a spoon to break the fish into small pieces in the skillet.
- Add the beans, tomatoes, rice, pepper jack cheese, and sour cream to the saucepan. Sprinkle with the remaining seasoning mixture and stir to coat. Remove from heat.
- Place the bell pepper tightly in a small baking dish (10 x 7). Fill peppers with seafood mixture.
- Cover the dish with tin foil and bake until the peppers are slightly softened, about 45-50 minutes. Remove the tin foil, add the remaining cheese over the peppers and bake until the cheese has boiled, about 10 minutes.
Notes
- Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To save time, you can make the filling up to 2 days in advance and store in the refrigerator until ready to use.
- Some recipes require the peppers to be pre-baked or boiled before stuffing. Rather than creating an extra step, we found that baking for longer (an hour total) helped soften the peppers.
- You can slice the bell peppers lengthwise or chop off the tops. If you cut off the tops, you can cut them into cubes of pepper to use in another dish. Or you can cut it in half lengthwise. This way you’ll fill your plate with two halves instead of one pepper, it’ll be a little easier to slice and eat, and there’s more room for the melted cheese! If you are going in the portrait direction, you will need to use a large baking dish to fit all the pepper halves!
- Preparation time: 10 minutes
- Cooking time: 65 minutes
- category: Dinner
- dishes: Mexican
Key words: Seafood Stuffed Pepper, Mexican Stuffed Pepper, Seafood Stuffed Pepper
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