Seafood and Sweet Potato Stuffed Peppers

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bell peppers stuffed with a hearty mix of sweet potato, quinoa, and shrimp, baked to perfection. This american-inspired seafood (vegetarian-friendly) ready in about 45 minutes pairs bell peppers, sweet potato, shrimp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 6 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C) by placing rack in center and allowing oven to fully heat for 10-15 minutes. Tip: Preheating ensures even cooking and prevents undercooked centers.
  2. Step 2: Cook 1 cup quinoa in 2 cups water or vegetable broth, bringing to a boil, then reducing heat to low, covering, and simmering for 15 minutes until water is absorbed and grains are fluffy. Tip: Rinse quinoa under cold water before cooking to prevent sogginess.
  3. Step 3: Dice 2 cups sweet potato into 1/2-inch cubes and roast in a single layer on a baking sheet at 400°F (200°C) for 20-25 minutes, stirring halfway, until edges are golden brown and tender. Tip: Roasting enhances natural sweetness and adds caramelized flavor.
  4. Step 4: Peel and devein 1 lb shrimp, patting dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sauté shrimp for 3-4 minutes until pink and opaque, stirring occasionally. Remove from pan and set aside.
  5. Step 5: In a large bowl, combine cooked quinoa, roasted sweet potato, sautéed shrimp, 1/2 cup tomato sauce, and 1 tsp oregano. Mix thoroughly until ingredients are evenly distributed and quinoa is slightly broken apart.
  6. Step 6: Cut the tops off 8 bell peppers and remove seeds and membranes with a spoon, then gently hollow out the centers to create a cavity. Pack the quinoa mixture into each pepper, pressing firmly to compact.
  7. Step 7: Top each stuffed pepper with 1 tbsp shredded mozzarella or cheddar cheese, ensuring even coverage. Place peppers on a baking sheet lined with parchment paper.
  8. Step 8: Bake for 25 minutes, or until peppers are tender when pierced with a fork and cheese is golden and bubbly. Tip: Check doneness at 20 minutes—peppers may need additional time if undercooked.

Frequently asked questions

How long does Seafood and Sweet Potato Stuffed Peppers take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seafood and Sweet Potato Stuffed Peppers?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Seafood and Sweet Potato Stuffed Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seafood and Sweet Potato Stuffed Peppers for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seafood and Sweet Potato Stuffed Peppers vegetarian-friendly?

Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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