Kat's Seafood Stuffed Red Bell Peppers

Kat's Seafood Stuffed Red Bell Peppers Recipe
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Recipe Rating:
 1 Rating
Categories: Fish, Vegetables, Quick & Easy
Prep Time:
Cook Time:

Ingredients

1/4 lb imitation crabmeat or canned crab
1 can(s) bumblebee tiny shrimp
3/4 c panko bread crumbs
1/4 c onion, finely chopped (green onion is best)
1 stk celery, minced
1-2 Tbsp mayonnaise (adjust to desired consistency)
1/2 Tbsp dill, dried (to desired taste)
dash lemon pepper grinder (trader joes)
dash sea salt
Pinched by MUFFINMAN, and 38 more.
Well Seasoned
Portland, OR (pop. 583,776)
Kathryn_Mason
Member Since Jul 2012
 
 
 
 
 
 
Kathryn's Notes:

I made this one up off the cuff. I generally take notes when I get inspired. If you want it to look impressive try to find bell peppers with four even lobes that can stand on their own, then cut off the top, otherwise any red bell can be used if cut as in the picture. Take it easy on the mayo. You just want it wet enough to not dry out while baking. This can be served as the main course or as a side to a light seafood main course like baked fish.

 

Directions
1
Mix up all ingredients like you're doing tuna salad. Mash up crab and shrimp with back of fork. Adjust mayo and seasonings to taste and consistency. You MIGHT sprinkle the top with Panko if you want a crispy breaded top.
2
Bake at 350 degrees for 30 minutes on a rack in a roasting pan with a layer of water in the bottom to keep the red pepper from drying out.
3
Garnish with a few shreds of imitation crabmeat and serve.
Comments

5 comments

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user Christine... SuperMom77
Christine Fernandez [SuperMom77] has shared this recipe with discussion group:
Kiss the Chef
kitchenchatter
Pat Duran kitchenchatter
 
 
 
 
 
 
 
 
Jul 15, 2012
Kathryn if this is not a "Blue Ribbon" soon I will be surprised. This sounds so good. I want to try it out soon. Thank you so much for sharing your inspiration. Saved and printed.
user Pat Duran kitchenchatter
Pat Duran [kitchenchatter] has shared this recipe with discussion groups:
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kitchenchatter
Pat Duran kitchenchatter
 
 
 
 
 
 
 
 
Jul 15, 2012
Katheryn, I just wanted to add this would make a great hot appetizer for crusty bread or garlic toast too! Thanks again.
Kathryn_Mason
Kathryn Mason Kathryn_Mason
 
 
 
 
 
 
Jul 15, 2012
Thanks so much for your encouragement! I did this one night completely out of the blue and I surprised myself. I'm going to experiment with a quiche-style base for this as well (as a low-fat alternative to the mayo.) I'll post that as an alternative if it works out. I do have a breadmaker at home (poor thing gets used about 3x per week and really needs an upgrade!) and there's nothing like homemade fresh garlic toast!

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