Fish + Seafood / Food / Main Dishes / Pescetarian

Seafood Stuffed Peppers with King Oscar Sardines in Tomato Sauce

These low carb seafood stuffed peppers are brimming with fragrant basmati rice, sautéed veggies, meaty shrimp, and King Oscar’s sardines in tomato sauce.

This recipe is sponsored by King Oscar | Thanks for supporting the brands I love and trust.

Close up of seafood stuffed peppers.

Bell peppers on a cutting board, gutted and partly chopped.

As much as I love summer—and all of the fresh produce and grilling that goes with it—I’m ready for fall. Warm spices, cozy sauces, and the kind of Sunday dinners that stick to your ribs. I find I’m always ready for the change in season, but fall is when I’m happiest. Chunky sweaters, leggings, a glass of wine by the fire… Gosh. I sound so basic :P

Whether you’re ready for the cooler weather or hoping to hold onto summer a little longer, these seafood stuffed peppers are a perfect transition dish for the seasons. Their bright flavor makes them easy to enjoy out on the patio with a crisp glass of white wine while the heartiness (and cheesiness!) brings on snug vibes.

I’ve eaten my share of vegetarian stuffed peppers and sausage stuffed peppers. But until this recipe, seafood stuffed peppers remained uncharted territory. So I’m pretty excited to bring this one to you. It’s packed with aromatic basmati rice, meaty shrimp, and zesty sardines drenched in tomato sauce from King Oscar.

King Oscar Sardines in Zesty Tomato Sauce.

I love all of King Oscar’s sardines, but their brisling sardines in zesty tomato sauce are hands down my fave. I put them in omelettes, breakfast sandwiches, pasta, and basically anything I feel like hitting with a healthy does of Omega-3s. These oakwood smoked wild-caught fillets sit in a zesty lip-smacking sauce made up of sun-ripened tomatoes. They’re high quality, kosher certified, and I’m happy to report, sustainably sourced! 

Close up of seafood stuffed peppers on table.

Seafood stuffed pepper cut open on a plate.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.

5 from 8 votes

Seafood Stuffed Peppers with King Oscar Sardines in Tomato Sauce

These low carb seafood stuffed peppers are brimming with fragrant basmati rice, sautéed veggies, meaty shrimp, and King Oscar's sardines in tomato sauce.
Course Entree or Side
Cuisine Italian, Pescatarian, Pescetarian, Seafood
Keyword easy, fish, Pescatarian, pescetarian, Sardines, seafood
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Dana Sandonato


  • 4 large bell peppers
  • 2 TBSP olive oil
  • 1/2 cup uncooked rice I like using basmati, but you can use any rice you'd like.
  • 1/2 pound raw shrimp, cleaned and deveined, shells removed
  • 1 tin King Oscar Brisling Sardines in Zesty Tomato Sauce *See notes
  • 1/2 cup diced red onion
  • 2 garlic cloves, grated or minced
  • 1.5 tsp seafood seasoning
  • Juice of 1/2 a lemon
  • 1/2 cup tomato sauce
  • 1.5 cups grated mozzarella
  • 1/2 cup ribboned basil leaves, loosely packed, plus more for garnish
  • Kosher salt and cracked black pepper, to taste


  • Place an oven rack in the middle of the oven, then preheat the oven to 450º F.
    Slice the tops of the bell peppers off and set aside. Gut and rinse out the bell peppers. Set the bell peppers onto a baking sheet, bottoms up. Brush olive oil over the peppers and roast them in the oven for 15 minutes, or until tender. When done, remove them from the oven and set aside.
  • In the meantime, cook the rice as per the directions on the package. When done, remove from heat, fluff with a fork, and set aside.
  • Remove the stems from the tops of the bell peppers. Dice the pepper tops and place them into a large bowl. Add the diced onion and grated garlic to the bowl; toss to mix.
  • Heat a TBSP of olive oil in a large saucepan or braiser over medium-high heat. Add the peppers, onions, and garlic, and simmer until the onions and peppers are tender—about 2 minutes.
  • Roughly chop the raw shrimp into bitesize pieces and add them to the saucepan along with the seafood seasoning. Stir to coat and cook for about 3 minutes, or until the shrimp is opaque.
  • Remove the pan from the heat and add the sardines in tomato sauce (be sure to include all of that zesty tomato sauce from the can!), cooked rice, lemon juice, tomato sauce, 1/2 cup of grated mozzarella, and the basil. Stir everything with a spatula to combine. As you stir, break up the sardines into bitesize pieces, or smaller. Season with salt and pepper to taste.
  • Flip the peppers over onto their bottoms and place them on the same baking sheet. Scoop the rice and seafood filling into the peppers, tightly packing them. Evenly sprinkle the rest of the mozzarella cheese over the peppers.
  • Turn the broiler on (high) and place the stuffed peppers in the oven. Broil for 2-3 minutes or until the cheese is fully melted and slightly golden and bubbly. Remove from oven, garnish with basil, and serve.


If you can't find King Oscar's Brisling Sardines in Zest Tomato Sauce, the brisling sardines in extra virgin olive oil would work just fine.


  • Easy Fisherman's Eggs | Killing Thyme
    September 14, 2020 at 8:47 pm

    […] Seafood Stuffed Peppers […]

  • […] Seafood Stuffed Peppers […]

  • Trish Bozeman
    September 9, 2019 at 4:46 pm

    5 stars
    I love this pescetarian spin on a stuffed pepper! This definitely gets me out of the boring old rice and beans and cheese peps. Thanks for the great recipe, Dana!

  • Tina
    September 8, 2019 at 10:30 am

    5 stars
    What a great twist on stuffed peppers! The sardines with the shrimp seem like they would make a great pairing! I love all the interesting recipes you always have with sardines!

  • Mike Wilson
    September 6, 2019 at 7:18 pm

    How would this work with kippers? I prefer them to the sardines. (FWIW: my wife loves them.)

    • Killing Thyme
      September 6, 2019 at 9:45 pm

      Hey Mike! I think this would be great with kippers. It would offer up a nice smokey flavor. Give it a whirl and let me know how it turns out :) I love kippers!

  • Marisa F. Stewart
    September 2, 2019 at 1:15 pm

    5 stars
    What an interesting take on stuffed peppers. We love them and usually do some kind of grain. It certainly is a nice change to add some seafood in the veggie. The combination with the rice sounds really good, I could even do a quinoa stuffing. Thank you for the inspiration.

  • Debra
    September 2, 2019 at 9:53 am

    5 stars
    Beautiful presentation for an easy weeknight meal. These are my go to flavors but I’ve never combined red sauce and cheese with seafood. So yummy. Thank you.

  • Tina
    August 31, 2019 at 10:40 am

    5 stars
    This is a fantastic idea of putting them in stuffed peppers, I never thought of that. I usually east sardines on thick Wasa crackers with mustard or olive tapenade. Your recipe looks fantastic, especially with the bright colors, going to have to try this.

  • Donna
    August 31, 2019 at 12:19 am

    5 stars
    I have had a couple of sardines int he pantry for months now and didn’t quite know what to do with them, this was perfect!!

  • Sarah
    August 30, 2019 at 8:20 pm

    5 stars
    Woah! These are such a good idea! And you know I love me some KO sardines— I have a cabinet full! they’re the best! I’ll have to try these instead of veggie ones next time I buy peppers.

  • Gloria
    August 28, 2019 at 3:55 pm

    5 stars
    Stuffed peppers are so good. We love them for dinner. The combination of sardines and rice sound delicious. I know hubby would love to give these a try.


Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.