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.
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!
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.
Seafood Stuffed Peppers with King Oscar Sardines in Tomato Sauce
- 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.