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.
- Combine chili powder, paprika, cayenne pepper, and salt in a small bowl. Sprinkle ½ of the spice rub over both sides of the tilapia and rub it into the fish. Let sit for at least 10 minutes.
- In a large saucepan, heat olive oil over medium heat. Cook cod until tender and flaky, about 3-4 minutes on each side. Turn down heat to low and using a spatula break apart fish into small pieces in 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 slightly tender, about 45-50 minutes. Remove foil, add remaining cheese over the top of peppers and bake until cheese is bubbling, about 10 minutes.
- Stuffed peppers leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- To save time, you can prepare the filling up to two days in advance and store in the refrigerator until ready to use.
- Some recipes call for pre-baking or boiling the peppers before you stuff them. Rather than create an extra step, we found that baking for longer (an hour in total) helped to soften the peppers.
- You can cut the bell peppers lengthwise or cut the tops off. If you cut the tops off you can then chop them up for diced peppers to use in another dish. Or, you can cut them in half lengthwise. This way you’re filling your plate with two halves instead of one pepper, it’s a bit easier to cut and eat, and there’s more surface area for melted cheese! If you’re going to go the lengthwise-way, you’ll want to use a large baking dish to fit all 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