Dive Into Seafood-Stuffed Peppers Recipe: A Tasty Treasure
Vibrant bell peppers burst with oceanic flavors in this seafood-stuffed peppers delight that promises a culinary adventure.
Succulent shrimp, tender crab, and delicate fish mingle with aromatic herbs and spices inside these colorful vessels.
Each pepper becomes a treasure chest of maritime goodness, packed with protein and zesty notes.
The combination of fresh seafood and roasted peppers creates a harmony of textures and tastes that dance on your palate.
Perfectly seasoned and baked to golden perfection, these stuffed peppers turn an ordinary meal into an extraordinary dining experience.
Weeknight dinners or special occasions will never be the same once you savor this delectable seafood sensation.
Dive into a plate of pure maritime magic that will transport you straight to coastal culinary bliss.
Quick Recipe Overview
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Calories: 407 kcal
Servings: 9
Ingredients Inside Seafood-Stuffed Peppers
For Base Ingredients:
Rice: Provides a fluffy foundation for the seafood stuffing, selecting long-grain white rice ensures perfect texture.
Bell Peppers: Vibrant vessels for stuffing, choose firm peppers with smooth, glossy skin for best results.
Cornbread: Adds delightful crumbly texture and subtle sweetness to the filling.
For Protein and Dairy:
Shrimp: Fresh, succulent seafood that brings oceanic flavor, select medium-sized shrimp for ideal bite.
Chicken Broth: Enhances moisture and depth of flavor in the stuffing mixture.
Eggs: Bind ingredients together and create a creamy, cohesive texture.
Shredded Cheese: Melts beautifully, adding rich, tangy notes to the stuffing.
For Seasonings and Herbs:
Cajun Seasoning: Delivers bold, spicy kick characteristic of Louisiana cuisine.
Tabasco Sauce: Introduces vibrant heat and tangy complexity.
Dried Sage: Brings earthy, aromatic undertones to the dish.
Parsley: Fresh garnish that adds bright, herbal freshness.
Green Onions: Provides mild, sharp accent to finish the dish.
Olive Oil: Creates perfect sautéing base for vegetables and shrimp.
Butter: Adds richness and helps create golden, crispy top.
Onions: Provides foundational savory depth to the stuffing.
Mushrooms: Contributes umami and meaty texture to the mixture.
Tools for Seafood-Stuffed Peppers Done Right
Large mixing bowl: Essential for combining all ingredients thoroughly and evenly.
Sauté pan: Perfect for cooking vegetables and shrimp with precise heat control.
Baking dish: Ideal for holding and baking the stuffed peppers.
Chef's knife: Needed for chopping vegetables, herbs, and shrimp.
Cutting board: Provides a clean surface for ingredient preparation.
Measuring spoons: Helps accurately measure seasonings and spices.
Wooden spoon or spatula: Great for stirring and folding ingredients together.
Cheese grater: Used for shredding cheese if not pre-shredded.
Simple Prep for Seafood-Stuffed Peppers
Seafood-Stuffed Peppers Delight
Rice Foundation Fluffy, perfectly cooked rice serves as the cornerstone of this delectable dish, creating a hearty base for the seafood medley.
Veggie and Seafood Sauté Vibrant green peppers, onions, and mushrooms dance in a hot pan, welcoming plump shrimp that transform into a succulent treasure trove of flavors.
Flavor Fusion Blend the aromatic rice with the sautéed seafood and vegetables, introducing crumbled cornbread and melty cheese that weave a tapestry of Southern comfort.
Liquid Magic Infuse the mixture with beaten eggs, rich chicken broth, and a splash of Tabasco, creating a harmonious symphony of zesty and creamy notes.
Pepper Canvas Lovingly nestle the seafood mixture into halved bell peppers, transforming them into edible vessels of culinary delight.
Oven Transformation Bake until the peppers become tender and the top achieves a golden-brown crown, signaling the dish is ready to tantalize taste buds.
Finishing Flourish Sprinkle fresh parsley and green onion greens, adding a burst of color and fresh herbaceous notes that elevate the entire creation.
Flavor Tweaks for Stuffed Peppers with Seafood
Seafood Flavor Boosters: Swap shrimp with crab or crawfish for a Louisiana-style twist.
Spice Intensity Control: Adjust Cajun seasoning levels to match your heat preference, from mild to fiery hot.
Cheesy Choices: Experiment with different cheese varieties like pepper jack, sharp cheddar, or monterey jack to enhance the stuffed peppers' flavor profile.
Make-Ahead Magic: Prepare the filling mixture up to a day in advance and refrigerate, allowing flavors to meld and intensify before baking.
Gluten-Free Option: Replace cornbread with gluten-free breadcrumbs or almond flour to accommodate dietary restrictions while maintaining the recipe's delicious texture.
How to Serve These Stuffed Peppers Gracefully
Coastal Brunch Companion: Pair these seafood-stuffed peppers with a crisp mimosa or light white wine to enhance the meal's coastal flavors.
Salad Sidekick: Serve alongside a zesty citrus salad with mixed greens, mandarin oranges, and a light vinaigrette to balance the rich, spicy pepper filling.
Creole Presentation Flair: Plate the peppers on a wooden board with a small ramekin of extra Tabasco sauce and sprinkle additional chopped green onions for a restaurant-style presentation that celebrates Louisiana-inspired cuisine.
Leftover Magic: Transform any remaining stuffed peppers into a delicious breakfast hash by chopping them up and quickly sautéing with extra eggs for a next-day meal that keeps the flavors alive.
Saving Seafood-Stuffed Peppers for Later
Smart Refrigeration Strategy: Store leftover stuffed peppers in airtight containers within 2 hours of cooking, keeping them fresh in the refrigerator for 3-4 days. Seal tightly to prevent moisture loss and maintain flavor integrity.
Quick Freezing Technique: Wrap individual peppers in plastic wrap, then place in freezer-safe containers. These seafood delights can stay frozen up to 2 months, providing convenient future meals that reheat wonderfully.
Reheating Magic: Warm refrigerated peppers in the oven at 350°F for 15-20 minutes, ensuring they reach an internal temperature of 165°F. Splash a tablespoon of chicken broth before reheating to restore moisture and prevent drying.
Meal Prep Genius: Prepare filling ingredients a day ahead and store separately in the refrigerator. Assemble and bake peppers just before serving to maximize freshness and minimize preparation time on busy evenings.
Succulent seafood-stuffed peppers delight brings Mediterranean flavors to your dinner table. Colorful bell peppers cradle a rich mixture of tender shrimp, herbs, and creamy cheese that will surprise seasoned cooks.
Ingredients
Scale
1.5 lbs (680 g) medium shrimp, peeled, deveined, cut into ¾-inch pieces
8 cups cornbread, crumbled
6 cups rice, cooked
1.5 cups (360 ml) chicken broth, low-sodium
4 tbsps (56 g) butter, divided
¾ cup monterey jack/cheddar cheese, shredded
2 large eggs, beaten
1 large yellow onion, chopped
1 green bell pepper, chopped
2 stalks celery, diced
1 cup mushrooms, chopped
5 green onions, thinly sliced (greens and whites separated)
4 cloves garlic, minced
2 tsps Cajun seasoning, divided
2 tbsps fresh parsley, chopped
1 tbsp fresh thyme, chopped
1 tbsp olive oil
1 tsp dried sage
½ tsp Tabasco sauce, or to taste
Instructions
Rice Preparation: Cook rice according to package instructions, allowing it to cool completely while developing a fluffy texture.
Vegetable Sauté: In a skillet, warm olive oil and gently sauté green peppers, onions, and mushrooms until they become translucent and softened.
Seafood Integration: Add shrimp to the vegetable mixture, cooking until they turn vibrant pink and appear fully opaque, then transfer to a large mixing bowl with the cooled rice.
Flavor Fusion: Blend crumbled cornbread, shredded cheese, Cajun seasoning, whisked eggs, chicken broth, Tabasco sauce, and dried sage into the seafood-rice mixture, ensuring thorough and even distribution.
Pepper Stuffing: Carefully fill halved bell peppers with the seasoned seafood mixture, arranging them snugly in a baking dish and dotting the surface with small butter fragments.
Baking Process: Roast in a preheated oven at 350°F for 30-35 minutes, watching for tender peppers and a golden-brown surface.
Finishing Touch: Garnish with finely chopped parsley and green onion tips before serving the delectable stuffed peppers.
Notes
Prep Ahead: Cook rice and let it cool completely to prevent soggy texture and ensure ideal stuffing consistency.
Seafood Selection: Choose fresh, high-quality shrimp for maximum flavor and optimal texture in the stuffed peppers.
Seasoning Balance: Adjust Cajun seasoning and Tabasco to personal heat preference, tasting mixture before stuffing peppers.
Butter Magic: Strategically placed butter fragments create golden-brown tops and enhance overall richness of the dish.
Recipe Development, Food Styling and Photography, Seasonal and Local Ingredients, Vegetarian and Vegan Cuisine, Culinary Education
Education
Portland Community College
Degree: Associate of Applied Science in Culinary Arts
Focus: Comprehensive training in culinary techniques, kitchen management, and food safety. Gained hands-on experience in preparing diverse cuisines and understanding flavor profiles
Oregon Culinary Institute
Program: Baking and Pastry Certificate
Focus: Specialized education in baking fundamentals, pastry arts, and dessert presentation. Emphasized creativity and precision in crafting baked goods.
Jessica Martin is a talented food writer and recipe creator who specializes in seasonal cooking and approachable home baking.
Educated at Portland Community College with additional pastry training from Oregon Culinary Institute, Jessica’s culinary journey spans nearly a decade of creating and sharing flavorful recipes.
Her deep appreciation for local ingredients shapes each of her recipes, making them both accessible and inspiring. At Beard and Bonnet, Jessica uses her cheerful, down-to-earth writing to help readers effortlessly bring new tastes and creative dishes into their daily routines.
Jessica Martin
Recipe Developer & Food Writer
Expertise
Recipe Development, Food Styling and Photography, Seasonal and Local Ingredients, Vegetarian and Vegan Cuisine, Culinary Education
Education
Portland Community College
Oregon Culinary Institute
Jessica Martin is a talented food writer and recipe creator who specializes in seasonal cooking and approachable home baking.
Educated at Portland Community College with additional pastry training from Oregon Culinary Institute, Jessica’s culinary journey spans nearly a decade of creating and sharing flavorful recipes.
Her deep appreciation for local ingredients shapes each of her recipes, making them both accessible and inspiring. At Beard and Bonnet, Jessica uses her cheerful, down-to-earth writing to help readers effortlessly bring new tastes and creative dishes into their daily routines.