Stuff the Peppers: Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly.
Cheese and Broth: Top each stuffed pepper with some shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish (around ½ cup). This will help prevent the peppers from drying out while baking.
Bake and Broil: Cover the baking dish with aluminum foil (tented slightly to allow some steam to escape). Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through.
Golden Topping (Optional): Uncover the baking dish and remove the foil. Broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.
