Seafood Stuffed Bell Peppers

Ruby Henderson


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!

pinch tips: How to Perfectly Cook Fish in a Pan






1 Hr


6 medium
green bell peppers
1/2 stick
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

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.
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.
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.
Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
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