Bell Peppers Stuffed With Seafood

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“Here's an interesting twist on stuffed peppers -- you can use just about any white fish, such as sole or flounder, if sea bass (branzino in the Mediterranean) is not available. I adapted the recipe found in the July, 2013, issue of La Cucina Italiana.”
1hr 5mins

Ingredients Nutrition


  1. Cut the peppers in half, including the stem. Remove the seeds and scrape out the white ribs. Place them on a baking sheet covered with parchment paper. Rub with oil and sprinkle with salt and pepper. Bake at 410°F for 12 minutes. Remove from the oven and let cool. Drain any liquid which may accumulate in the pepper.
  2. Saute the onion and garlic in a frying pan or casserole using the rest of the oil. Add the fish pulp, the shrimp, and the calamari. Cook for about 3 minutes over a brisk flame. Stir in the white wine, let it evaporate, reduce the flame, and let everything cook together for 5 minutes. Add the soft bread crumbs, pepper to taste, and cook for another 2 minutes. Remove from the flame, blend in a food processor, and add the chives.
  3. Fill the peppers with the stuffing, smooth the tops with dampened fingers, and sprinkle with the fine dry bread crumbs. Brush the peppers lightly with oil and place them on a baking sheet covered with parchment. Bake at 390°F for 20 minutes. Remove from the oven and serve immediately, garnished with the sliced green onions and lemon wedges.

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