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!green yellow and red bell peppers stuffed with cheese and seafood in baking dishIf you’re looking for a fun twist on stuffed peppers, you have to try a seafood filling! Seafood is a satisfying and nourishing source of lean protein.

The filling for these peppers is Mexican-inspired – packed with lots of spice and flavor! Filled with brown rice and black beans, these peppers are also a great source of fiber.

A good source of carbs, protein, and fat, these peppers are sure to keep you feeling full and satisfied. 

Ingredients You’ll Need

ingredients for seafood stuffed peppers laid out on white marble surface with black text

Notes on Ingredients

Cod: cod is one of my favorite white fish varieties because it’s tender, flaky and flavorful, but any white fish variety will do. Think haddock, tilapia or grouper. These would be delicious with shrimp too. You could always do a combination of both!

Chili powder: adds smoky and spicy flavor

Paprika: adds a sweeter spice

Cayenne pepper: dials up the heat! If you like things hotter on the spice spectrum, add more cayenne!

Black beans: I used canned – be sure to drain and rinse before using

Brown rice: I use frozen (microwavable) brown rice to save on time

Tomatoes: I like to use tomatoes on-the-vine (or from my local farmer’s market if in-season!) as I think they’re most flavorful

Sour cream: adds a creamy element to the filling. Could use Greek yogurt instead!

Pepper Jack cheese: adds another element of heat and delicious melty cheesiness

Bell peppers: any color will do! I like to use a variety of red, green, yellow, and orange for visual appeal!

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

baking dish

sauté pan

How to Make Seafood Stuffed Peppers

graphic with step by step photos for how to make seafood stuffed peppers

  1. Make spice rub. Combine chili powder, paprika, cayenne and salt. Rub 1/2 spice mixture on both sides of the fish. Save the rest for the filling.
  2. Cook fish. Cook cod in a nonstick pan over medium heat until tender and flaky, about 2-3 minutes on each side. USDA recommends cooking fish until it reaches an internal temperature of 145 degrees F.
  3. 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.
  4. Stuff peppers. Place bell peppers into a small baking dish (peppers should be snug). Fill peppers to the top with filling.
  5. Bake peppers. Cover baking dish with foil and bake peppers at 400 degrees F until slightly tender, about 30-35 minutes. Remove foil, add remaining cheese over top and bake until cheese is bubbling, about 10 minutes.

Expert Tips

  • Break apart the fish into small pieces right in the pan. Cod will flake apart easily in the pan so no need to dirty another dish!
  • Use canned beans and frozen brown rice for time-savers!

Stuffed Peppers FAQs

Do you have to boil or soften peppers before stuffing them?

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. 

Do you slice peppers lengthwise or cut the tops off for stuffed peppers?

This is mostly a preference! You can cut the tops off and 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!

What other seafood can I use?

I like using cod in this recipe but you could use any type of mild white fish – tilapia, grouper, or haddock. Shrimp would also be delicious!

Can I make this recipe vegetarian? Yes! Simply omit the fish and add more beans and rice!

six multicolored bell peppers stuffed with cheese, rice, beans, seafood in baking dish

Storage and Preparation

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.

Recipes That Pair Well

Kale Salad with Pomegranate

6 Ingredient Corn and Tomato Salad

Summer Peach Corn Salad

green, red, orange and yellow stuffed bell peppers in white baking dish with blue kitchen towel

For more Mexican-inspired dishes, check out my other recipes below!

The Best Mexican Street Corn Dip

Chipotle Inspired Vegan Burrito Bowl

Blackened Salmon Tacos with Corn Avocado Salsa

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published August 2015.

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Seafood Stuffed Peppers


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  • Author: Kara Lydon
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 6
  • Diet: Gluten Free

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!


Ingredients

Scale
  • 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

Instructions

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Place bell peppers tightly into small baking dish (10×7). Fill peppers with seafood mixture.
  6. 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.

Notes

  1. Stuffed peppers leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
  2. To save time, you can prepare the filling up to two days in advance and store in the refrigerator until ready to use.
  3. 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.
  4. 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

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34 Comments

  1. Donna

    I’m a pescatarian vegetarian. I used barley instead of rice. I love wild rice sometimes it can be expensive so my substitute is barley. It is an old grain with a high nutritional value.

  2. Kathy

    What is the nutrition for a serving? I would appreciate it being posted with the recipe. Which, by the way, is great.

  3. Deb

    Would wild rice work? I can’t have brown or white. Could you make without rice?

  4. Michael

    Hi Kara, I recently found you online while searching for vegetarian /pescatarian recipes to cook for my daughter.
    I’ve made the delicious Mexican Tilapia Stuffed Peppers twice in 2 weeks.
    Question: can these be frozen?
    Thanks,
    Michael

  5. Sourdough

    Your recipe was fucking LIT!!!!!!!

  6. Sherona

    What is going in the baking dish with water.
    Sherona

  7. Kylie

    I can’t stand the taste of sour cream, gave any substitute suggestions? Like enchilada sauce?

    • You can try plain yogurt, Kylie!

    • Patricia Adams

      I always substitute no-fat Greek-style yogurt in almost any recipe that calls for sour cream. It has a creamy taste like sour cream, works well with a lot of things that are baked, and it is SO much healthier. You could also use a Greek-style yogurt with some fat. Sour cream always heaps on lots of unnecessary fat and calories.

      For a different taste which I think would also work, try using cottage cheese. I say this because I often substitute cottage cheese for ricotta cheese in lasagna recipes. Cottage cheese when baked (and therefore melted) tastes very different from cold cottage cheese from the fridge. You probably wouldn’t even know that you’re eating cottage cheese when it’s baked. In lasagna it melts in with the other cheeses and is not distinctive. Adds protein which is helpful.

      I don’t know about enchilada sauce. You’d have to try it. Very different taste (spicier) and also not thick. Worth a try. Or pour enchilada sauce over the top of all the stuffed peppers before baking. It couldn’t hurt. We do it all the time with enchiladas.

    • Thanks for sharing your substitution ideas, Patricia!

  8. Mmm these look great! Perfect dinner for busy weeknights!

  9. Love this recipe. Pinning and will make soon!

  10. These stuffed peppers sound delicious! Love that you’ve made them with fish vs beef. : )

  11. Chardee

    I made this dish tonight and it was so good! The flavor was perfect and since I’m a pescatarian this was right up my alley!! Can’t wait to try more of your recipes!

  12. What an awesome idea to stuff these peppers with fish! I an interested to try this combo of ingredients in the pepper!

  13. I could be totally content with eating seafood every day for the rest of my life. My favorite protein source! Never would have thought to add it to stuffed peppers. Until now! 😀

  14. Never would have thought to stuff peppers with fish! How unique! They look great!

  15. I usually stuff my peppers with tempeh or beans but love the idea of mixing it up with fish!