Seafood Stuffed Peppers with Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Colorful bell peppers stuffed with a mix of seafood, rice, and herbs, baked in a rich tomato sauce. This american-inspired seafood ready in about 50 minutes pairs bell peppers, shrimp, scallop for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

Ingredients

• 6 (large) bell peppers
• 1/2 lb (shelled) shrimp
• 1/2 lb (sliced) scallop
• 1 cup long grain rice
• 2 cups tomato sauce
• 1/2 (chopped) onion
• 2 cloves (minced) garlic
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

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: Use an oven thermometer to ensure accurate temperature.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat, then add 1/2 cup chopped onion and 2 minced garlic cloves. Sauté for 2-3 minutes until onion is translucent and garlic is fragrant, stirring occasionally. Tip: Avoid high heat to prevent garlic from burning.
3. Step 3: In a large bowl, combine 1 cup long grain rice, 1/2 lb shelled shrimp, 1/2 lb sliced scallop, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Stir thoroughly until ingredients are evenly mixed and rice is slightly coated in seasoning.
4. Step 4: Cut off the tops of 6 large bell peppers and remove seeds and membranes. Stuff each pepper tightly with the seafood-rice mixture, using a spoon to press the filling into the cavity until it reaches the top. Tip: For even cooking, pack the mixture firmly to prevent gaps.
5. Step 5: Place stuffed peppers upright in a 9x13-inch baking dish. Pour 2 cups tomato sauce evenly over the top, ensuring all peppers are fully coated. Use a spoon to spread sauce into any gaps between peppers.
6. Step 6: Bake for 25-30 minutes until peppers are tender when pierced with a fork and sauce is bubbly and slightly golden around the edges. Tip: Rotate the dish halfway through baking for even browning.