These spicy seafood stuffed peppers are Mexican-inspired and pack in irresistible spice! Made with white fish, these peppers pack in nourishing protein but don’t compromise on flavor!
When you’re searching for a fun twist on stuffed peppers, you’ve to try a seafood filling! Seafood is a satisfying and nourishing source of lean protein.
The filling for these peppers is Mexican-inspired – full of plenty of spice and flavor! Full of brown rice and black beans, these peppers are also a terrific source of fiber.
An excellent source of carbs, protein, and fat, these peppers are sure to maintain you feeling full and satisfied.
Ingredients You’ll Need
Notes on Ingredients
Cod: cod is one in every of my favorite white fish varieties since it’s tender, flaky and flavorful, but any white fish variety will do. Think haddock, tilapia or grouper. These can be delicious with shrimp too. You possibly can all the time do a mix of each!
Chili powder: adds smoky and spicy flavor
Paprika: adds a sweeter spice
Cayenne pepper: dials up the warmth! When you like things hotter on the spice spectrum, add more cayenne!
Black beans: I used canned – make sure you drain and rinse before using
Brown rice: I exploit frozen (microwavable) brown rice to avoid wasting on time
Tomatoes: I wish to use tomatoes on-the-vine (or from my local farmer’s market if in-season!) as I believe they’re most flavorful
Sour cream: adds a creamy element to the filling. Could use Greek yogurt as a substitute!
Pepper Jack cheese: adds one other element of warmth and delicious melty cheesiness
Bell peppers: any color will do! I wish to use a wide range of red, green, yellow, and orange for visual appeal!
Equipment You’ll Need (affiliate links – for those who make a purchase order I receive a small commission)
baking dish
sauté pan
Find out how to Make Seafood Stuffed Peppers
- Make spice rub. Mix chili powder, paprika, cayenne and salt. Rub 1/2 spice mixture on each side of the fish. Save the remainder for the filling.
- Cook fish. Cook cod in a nonstick pan over medium heat until tender and flaky, about 2-3 minutes on both sides. USDA recommends cooking fish until it reaches an internal temperature of 145 degrees F.
- Make the filling. Over low heat, add beans, tomatoes, rice, sour cream, Pepper Jack cheese, and remaining spice mixture to the pan with the cod.
- Stuff peppers. Place bell peppers right into a small baking dish (peppers needs to be snug). Fill peppers to the highest with filling.
- Bake peppers. Cover baking dish with foil and bake peppers at 400 degrees F until barely tender, about 30-35 minutes. Remove foil, add remaining cheese over top and bake until cheese is bubbling, about 10 minutes.
Expert Suggestions
- Break apart the fish into small pieces right within the pan. Cod will flake apart easily within the pan so no must dirty one other dish!
- Use canned beans and frozen brown rice for time-savers!
Stuffed Peppers FAQs
Do you’ve to boil or soften peppers before stuffing them?
Some recipes call for pre-baking or boiling the peppers before you stuff them. Fairly than create an additional step, we found that baking for longer (an hour in total) helped to melt the peppers.
Do you slice peppers lengthwise or cut the tops off for stuffed peppers?
This is usually a preference! You possibly can cut the tops off after which chop them up for diced peppers to make use of in one other dish. Or, you may cut them in half lengthwise. This fashion you’re filling your plate with two halves as a substitute of 1 pepper, it’s a bit easier to chop and eat, and there’s more surface area for melted cheese! When you’re going to go the lengthwise-way, you’ll wish to use a big baking dish to suit all of the pepper halves!
What other seafood can I exploit?
I like using cod on this recipe but you may use any style of mild white fish – tilapia, grouper, or haddock. Shrimp would even be delicious!
Can I make this recipe vegetarian? Yes! Simply omit the fish and add more beans and rice!
Storage and Preparation
Stuffed peppers leftovers may be stored in an airtight container within the refrigerator for as much as 3-4 days.
To avoid wasting time, you may prepare the filling as much as two days upfront and store within the refrigerator until able to use.
Recipes That Pair Well
Kale Salad with Pomegranate
6 Ingredient Corn and Tomato Salad
Summer Peach Corn Salad
For more Mexican-inspired dishes, take a look at my other recipes below!
The Best Mexican Street Corn Dip
Chipotle Inspired Vegan Burrito Bowl
Blackened Salmon Tacos with Corn Avocado Salsa
When you like this recipe, please make sure you comment and provides it a 5 star rating below. When you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you desire to save this recipe for later, make sure you pin it on Pinterest!
This recipe was retested, reshot and revamped to bring you probably the most delicious (and most beautiful) dish! The unique post was published August 2015.
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Description
These seafood stuffed peppers are Mexican-inspired and pack in irresistible spice! Made with white fish, these peppers pack in nourishing protein but don’t compromise on flavor!
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 lb cod (or any white fish)
- 1 cup black beans (rinsed 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 bell peppers (any color), stem ends, ribs, and seeds removed
- Preheat oven to 400 degrees F.
- Mix chili powder, paprika, cayenne pepper, and salt in a small bowl. Sprinkle ½ of the spice rub over each side of the tilapia and rub it into the fish. Let sit for at the least 10 minutes.
- In a big saucepan, heat olive oil over medium heat. Cook cod until tender and flaky, about 3-4 minutes on both sides. Turn down heat to low and using a spatula break apart fish into small pieces within the pan.
- Add beans, tomatoes, rice, Pepper Jack cheese, and sour cream to the saucepan. Sprinkle with remaining spice mix and toss to coat. Remove from heat.
- Place bell peppers tightly into small baking dish (10×7). Fill peppers with seafood mixture.
- Cover dish with foil and bake until peppers are barely tender, about 45-50 minutes. Remove foil, add remaining cheese excessive of peppers and bake until cheese is bubbling, about 10 minutes.
Notes
- Stuffed peppers leftovers may be stored in an airtight container within the refrigerator for as much as 3-4 days.
- To avoid wasting time, you may prepare the filling as much as two days upfront and store within the refrigerator until able to use.
- Some recipes call for pre-baking or boiling the peppers before you stuff them. Fairly than create an additional step, we found that baking for longer (an hour in total) helped to melt the peppers.
- You possibly can cut the bell peppers lengthwise or cut the tops off. When you cut the tops off you may then chop them up for diced peppers to make use of in one other dish. Or, you may cut them in half lengthwise. This fashion you’re filling your plate with two halves as a substitute of 1 pepper, it’s a bit easier to chop and eat, and there’s more surface area for melted cheese! When you’re going to go the lengthwise-way, you’ll wish to use a big baking dish to suit all of the pepper halves!
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Cuisine: Mexican
Keywords: seafood stuffed peppers, mexican stuffed peppers, seafood stuffed bell peppers