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!
If 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.
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)
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!
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
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.
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!
Keywords: seafood stuffed peppers, mexican stuffed peppers, seafood stuffed bell peppers