Seafood Stuffed Peppers

Seafood Stuffed Peppers

Seafood stuffed peppers are a delightful and healthy dish that brings together the best of both worlds—tender bell peppers filled with a savory mixture of seafood, vegetables, and spices.

This dish is perfect for seafood lovers who want to try something different, offering the satisfying flavors of shrimp, scallops, and crab, all nestled inside sweet, roasted peppers.

The blend of ingredients creates a deliciously hearty yet light meal that works perfectly as an appetizer, side dish, or main course.

The beauty of seafood stuffed peppers lies in their versatility. You can use a variety of seafood such as shrimp, crab, and scallops, mixed with vegetables like onions, tomatoes, and bell peppers, and finished with a flavorful seasoning and topped with melted cheese. The stuffed peppers are baked until golden and bubbly, making them an ideal dish for a family dinner or special occasion.

Ingredients

4 large bell peppers (red, yellow, or orange), tops cut off and seeds removed

1/2 pound shrimp, peeled, deveined, and chopped

1/2 pound scallops, chopped

1/2 cup crab meat (optional, or use more shrimp and scallops)

1 small onion, finely chopped

1/2 cup diced tomatoes (fresh or canned)

1/2 cup cooked quinoa or rice (for added texture and bulk)

1/4 cup fresh parsley, chopped

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/2 teaspoon lemon zest

Salt and freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 tablespoons olive oil

1 tablespoon butter

How to Make Seafood Stuffed Peppers

Prepare the Peppers:

Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set them aside to dry. You can optionally blanch the peppers by placing them in a pot of boiling water for 3-4 minutes, which will help them soften before baking. However, raw peppers work fine for this recipe too.

Cook the Seafood:

In a large skillet, heat the olive oil over medium heat. Add the chopped shrimp, scallops, and crab meat (if using). Season the seafood with a pinch of salt, pepper, and paprika. Sauté for 2-3 minutes until the seafood is just cooked through and opaque. Remove the seafood from the skillet and set it aside.

Sauté the Vegetables:

In the same skillet, add the butter and chopped onion. Sauté for 3-4 minutes, until the onion softens and becomes translucent. Add the diced tomatoes and cook for another 2-3 minutes. Stir in the cooked quinoa or rice, fresh parsley, garlic powder, and lemon zest. Season with salt and pepper to taste. Add the cooked seafood back into the skillet, and mix everything gently to combine.

Stuff the Peppers:

Spoon the seafood mixture into each of the prepared bell peppers, filling them generously. Press the mixture down slightly to pack it in.

Bake the Peppers:

Place the stuffed peppers in a baking dish, standing upright. Sprinkle the tops of the stuffed peppers with grated Parmesan and shredded mozzarella cheese. Cover the dish loosely with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the peppers are tender and the cheese is melted and golden brown.

Garnish and Serve:

Remove the stuffed peppers from the oven and let them cool slightly before serving. Garnish with additional fresh parsley or a drizzle of lemon juice, if desired. Serve as a main dish with a side of greens or as a delightful appetizer.

Chef’s Note

Seafood Choices: Feel free to mix and match your favorite seafood in this recipe. If you prefer, you can use more shrimp or scallops and skip the crab, or even add lobster for a richer, more indulgent version.

Rice or Quinoa: If you want to keep the dish lighter, use quinoa as it adds a nutty flavor and more protein. If you prefer something heartier, white or brown rice works well to absorb the flavors of the seafood and vegetables.

Cheese Variations: For a different flavor profile, try substituting mozzarella and Parmesan with a sharp cheddar or gouda. These cheeses will add depth to the dish while still melting nicely over the stuffed peppers.

Pepper Varieties: Bell peppers come in different colors, each with a slightly different flavor. Red and yellow peppers are sweeter, while green peppers are slightly more tangy. Choose the color that best fits your preference or what you have on hand.

Nutrition Information (Per Serving, 1 Stuffed Pepper)

Calories: 350

Protein: 28g

Carbohydrates: 25g

Fat: 18g

Fiber: 4g

Sodium: 570mg

Conclusion

Seafood stuffed peppers are a perfect balance of freshness, flavor, and texture. The tender bell peppers serve as a vessel for a savory filling of seafood, vegetables, and grains, topped with melted cheese for an added layer of richness. This dish is not only visually appealing but also nutritious, offering a healthy dose of protein and fiber. Whether you’re hosting a dinner party or looking for a simple weeknight meal, seafood stuffed peppers are sure to impress and satisfy. Enjoy this light yet filling dish, and experiment with different seafood combinations to make it your own!