Seafood Stuffed Bell Peppers

Ruby Henderson

By
@rubyh

One of my Facebook friends shared this recipe that came from C&R Seafood in Hammond, LA. I haven't tried it yet as of this posting, but I'm sure it's going to be a real treat!


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Rating:

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Serves:

6

Cook:

1 Hr

Ingredients

6 medium
green bell peppers
1/2 stick
butter
1/2 lb
lump crabmeat
1/2 lb
small shrimp peeled and deveined
1/2 lb
italian sausage, no casings
2 clove
garlic, minced
1/2 c
chopped onions
1/2 c
chopped bell peppers
1/2 c
chopped celery
1/4 c
chopped fresh parsley
1 Tbsp
cajun seasoning (some are hotter than others so adjust to your taste)
1 1/2 c
seasoned italian bread crumbs (i use progresso)
1 1/2 c
shredded cheddar cheese
1or 2 dash(es)
hot sauce (i use crystal hot sauce)

Directions Step-By-Step

1
Cut tops off bell peppers and wash and remove seeds. Par boil for 10 minutes in large pot of salted water. Drain and set aside.
2
In a large skillet melt the butter and saute the onions, chopped bell peppers, and celery and Italian sausage in the butter for 5 or 6 minutes. (until vegetables are tender) Add the garlic, parsley, shrimp, cajun seasoning and hot sauce and cook 4 or 5 more minutes. Remove from heat and add salt to taste if needed.
3
Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crabmeat gently to keep some of the lumps intact.
4
Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
5
Put about a cup of water in the bottom of the baking dish (enough to cover the bottom of the dish) and bake at 350 degrees for 30-35 minutes.

About this Recipe

Course/Dish: Fish