Name: Seafood Stuffed Red Peppers with Chili-Lime Filling
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 (6 to 8 oz.) portion rockfish; 2 tablespoons extra-virgin olive oil; Salt and freshly ground pepper; 2 large red bell peppers, halved vertically and seeded; 1 cup onion, chopped; ½ teaspoon smoked paprika; ½ teaspoon ancho chili powder; ½ teaspoon cumin; ½ cup carrot, shaved; 4 cloves garlic, minced; 8 sprigs fresh oregano, leaves only; 3 cups loosely packed kale, stemmed and chopped; ¾ cup cooked white rice; ¼ cup lime juice; 1 cup sharp cheddar cheese, shredded; 2 avocados, pitted and halved, for serving; 1 bunch cilantro, chopped, for serving; Sour cream or whole milk plain yogurt, for serving

A Meal for Festive Feasts or Cozy Nights

These seafood stuffed peppers are loaded with Tex-Mex-inspired flavor, which you probably gathered if you glanced at the veggie-and-spice-packed ingredient list. The combination of fresh herbs and warm spices — cumin, smoked paprika, and just a touch of chili powder — is a delicious complement to the a flaky white fish like rockfish for wild Alaska pollock, which easily absorb all of the flavors you've put together in the filling. (If you’re heat-averse, simply omit the chili powder.) A generous squeeze of lime juice brings everything together with a bright, citrusy punch.

The stuffed peppers are well worth the time and effort to prepare, especially because each pepper offers a complete meal with protein, lots of vegetables, rice, and cheese. Once the filling ingredients are prepped, they come together pretty quickly in a saucepan before finishing cooking in the oven. They’re perfect to serve at a festive gathering, or on a cozy night when you want a comforting meal.

This is a great recipe to make when you want to use up leftover rice from takeout, but if you don’t have any cooked rice in the fridge, make sure to get that going first, while you’re prepping the rest of your ingredients.

Print Recipe

Seafood Stuffed Red Peppers with Chili-Lime Filling

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

40 minutes

Total time

55 minutes

Yield

Ingredients

1 (6 to 8 oz.) portion rockfish
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 large red bell peppers, halved vertically and seeded
1 cup onion, chopped
½ teaspoon smoked paprika
½ teaspoon ancho chili powder
½ teaspoon cumin
½ cup carrot, shaved
4 cloves garlic, minced
8 sprigs fresh oregano, leaves only
3 cups loosely packed kale, stemmed and chopped
¾ cup cooked white rice
¼ cup lime juice
1 cup sharp cheddar cheese, shredded
2 avocados, pitted and halved, for serving
1 bunch cilantro, chopped, for serving
Sour cream or whole milk plain yogurt, for serving

Instructions

1. Preheat oven to 400F.

2. Bring large pot of salted water to a boil, then add bell peppers. Lower heat to medium-high and cook while preparing the filling, allowing to simmer for about 15 minutes.

3. Use a clean kitchen towel or paper towel to pat rockfish dry. Season both sides with salt and freshly ground pepper, and set aside.

4. Set a saucepan over medium-high heat and add olive oil. Add onion, smoked paprika, ancho chili powder, and cumin. Sauté until onions have softened, about 5 minutes.

5. Add carrot, garlic and oregano, and sauté for 2 minutes, stirring occasionally.

6. Add kale and stir constantly for 1 minute, until wilted.

7. Push all ingredients to sides of pan and place rockfish fillets in center. Sear for 1 to 2 minutes per side, and then begin to break up fish, stirring in vegetables from the sides of the pan. Add rice and lime juice to deglaze the pan and stir, making sure to loosen any browned bits of fish and vegetables. Remove from heat.

8. Using tongs, remove bell peppers from pot, shake off any excess water, and place in cast iron or baking pan. Divide filling evenly between each half of pepper and bake in oven for 20 minutes.

9. Remove peppers from oven and sprinkle cheddar cheese over tops. Return to oven and bake until cheese has melted, another 2 to 4 minutes.

10. Plate each pepper with half an avocado and a heaping tablespoon of sour cream. Sprinkle with cilantro and serve. Leftovers can be stored in the fridge for 3 days.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Seafood Stuffed Red Peppers with Chili-Lime Filling

A Meal for Festive Feasts or Cozy Nights

Seafood Stuffed Red Peppers with Chili-Lime Filling

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