I’ve always believed that classic recipes deserve a modern twist, and these Old-Fashioned Seafood Stuffed Peppers deliver exactly that.
There’s something magical about the combination of tender shrimp, sweet scallops, and luxurious crab meat nestled inside colorful bell peppers. The Wisconsin cheese adds that creamy comfort factor, transforming this dish from ordinary to extraordinary.
Want to know the secret that makes these stuffed peppers a guaranteed crowd-pleaser at both casual family dinners and fancy get-togethers?
Why You’ll Love These Seafood Stuffed Peppers
- Perfect balance of comfort and elegance – These seafood-stuffed peppers deliver restaurant-quality results with homestyle warmth, making any dinner feel special without being intimidating.
- Kid-friendly appeal – The colorful presentation and mild, sweet flavors win over even picky eaters, turning a nutritious meal into something children actually request.
- Straightforward preparation – Despite their impressive appearance, these peppers are surprisingly easy to make with simple prep steps that fit perfectly into busy weeknight schedules.
- Nutritious and satisfying – Packed with lean seafood protein and vitamin-rich bell peppers, this dish delivers substantial nutrition while keeping you comfortably full.
- Versatile for any occasion – Whether you’re feeding the family on a Tuesday night or entertaining dinner guests, these stuffed peppers adapt beautifully to casual meals or special gatherings.
What Ingredients are in Stuffed Peppers?
For these seafood-stuffed peppers, I’ve combined the fresh bounty of Wisconsin with coastal inspirations to create something truly special. The magic of this recipe lies in balancing local ingredients with quality seafood—something my daughters have surprisingly come to love despite their initial skepticism about anything that “comes from the ocean.” The sweetness of bell peppers creates the perfect vessel for a savory, creamy filling that’s both nutritious and satisfying.
- 6 large bell peppers (red, yellow, or orange work best), locally grown when in season
- 1 pound mixed seafood (shrimp, scallops, and lump crab meat)
- 1 cup Wisconsin cheese (a mix of sharp cheddar and creamy Colby)
- ½ cup Wisconsin heavy cream or crème fraîche
- 2 tablespoons Wisconsin butter
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- ½ cup fresh breadcrumbs from a local bakery bread
- 2 tablespoons fresh herbs (parsley, dill, chives), chopped
- 1 cup cooked rice or quinoa
- Salt and freshly ground black pepper to taste
- 2 tablespoons Wisconsin maple syrup (optional, adds subtle sweetness)
- 1 lemon, zested and juiced
When shopping for ingredients, freshness matters here. If you can’t find all seafood locally (a challenge in Wisconsin, I know), opt for flash-frozen quality seafood rather than less-fresh options.
For families with picky eaters, consider starting with just shrimp before introducing other seafood varieties. And here’s a little secret—the peppers themselves can be swapped for whatever looks best at your farmers market.
Those misshapen, slightly imperfect peppers? Often, they are the sweetest and most flavorful.
How to Make These Stuffed Peppers
First, I prepare the peppers by cutting off the tops and removing the seeds and membranes. A little trick I learned during my time in California—stand the peppers upright in a muffin tin while baking to keep them from tipping over.
I blanch the 6 large bell peppers in boiling water for about 3 minutes, just enough to soften them slightly without making them mushy. My 7-year-old loves helping with this part, carefully fishing them out with our slotted spoon and plunging them into ice water to stop the cooking process.
While the peppers cool, I melt 2 tablespoons of Wisconsin butter in a large skillet and sauté the diced onion until translucent, about 5 minutes. Then I add 2 cloves of minced garlic and cook for another minute until fragrant.
The seafood goes in next—1 pound of mixed shrimp, scallops, and crab meat—cooking just until the shrimp turn pink. Overcooking seafood is a cardinal sin in my kitchen, something my daughters now proudly announce to dinner guests.
I stir in the ½ cup of heavy cream, 1 cup of Wisconsin cheese, cooked rice, fresh herbs, lemon zest and juice, and the optional 2 tablespoons of maple syrup. This filling mixture should be moist but not runny, a delicate balance that makes all the difference.
The final assembly is where my kids always want to help. We spoon the seafood mixture into each pepper cavity, top with the remaining cheese and fresh breadcrumbs, and bake at 375°F for about 25-30 minutes until the peppers are tender and the tops are golden brown.
A Wisconsin trick I’ve adopted: during the last 5 minutes, I switch to broil for that perfect bubbly cheese crust on top.
The result is a beautiful contrast of sweet pepper, creamy filling, and tender seafood that transforms dinner into something special, even on a regular Tuesday night.
Stuffed Pepper Substitutions and Variations
These seafood-stuffed peppers easily adapt to what you have available or what your family prefers.
Try swapping the seafood mix with all shrimp, crab, or even flaked white fish—whatever’s fresh at your local market. Wisconsin cheese options are endless; I recommend trying aged cheddar or smoky Gouda for a flavor twist.
Not a seafood fan? Ground turkey, chicken, or even a hearty mushroom blend works beautifully.
Bell peppers can be replaced with poblanos for a mild heat or large tomatoes for a different presentation. Your little ones might prefer mini peppers—my girls always eat twice as many when they’re “kid-sized.”
For an authentic Mexican twist, use traditional Mexican peppers like ancho or pasilla varieties found in specialty cooking stores.
What to Serve with Seafood-Stuffed Peppers
Three simple side dishes can transform these seafood-stuffed peppers into a complete meal worth lingering over.
A Wisconsin wild rice pilaf makes the perfect earthy companion—I love how the nutty grains complement the sweet pepper flavor. For something green, consider a simple arugula salad with lemon vinaigrette; its peppery bite cuts through the richness of the seafood filling.
Don’t forget crusty sourdough bread for soaking up those delicious juices. Trust me, you won’t want to waste a drop. My daughters always fight over who gets the last piece to clean their plates!
For a true Wisconsin touch, pair these stuffed peppers with a crisp Spotted Cow beer from New Glarus Brewing—its light, refreshing character won’t compete with the delicate seafood.
Alternatively, crumble some aged Wisconsin white cheddar over the peppers just before serving for an extra layer of creamy, sharp flavor that complements the sweet peppers beautifully.
For the ultimate dining experience, serve your stuffed peppers alongside a premium seafood steamer to keep everything perfectly warm throughout the meal.
Final Thoughts
Every great recipe connects us to something deeper than just food—it brings together family, memories, and the joy of sharing a meal.
These seafood-stuffed peppers have become a staple in my kitchen, where I love blending local ingredients with coastal flavors.
When my daughters gather around the table, their eyes wide at these colorful vessels, I’m reminded why cooking matters. It’s not just about nourishment, it’s about creating moments.
Can you think of a better way to introduce children to seafood than tucked inside nature’s perfect little containers? Simple, adaptable, impressive—yet approachable enough for a weeknight.
I always prepare these stuffed peppers in my premium cast iron cookware for that perfect, even heat distribution and lasting durability.
