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kat's seafood stuffed red bell peppers

(1 rating)
Recipe by
Kathryn Mason
Portland, OR

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.

(1 rating)
prep time 5 Min
cook time 30 Min

Ingredients For kat's seafood stuffed red bell peppers

  • 1/4 lb
    imitation crabmeat or canned crab
  • 1 can
    bumblebee tiny shrimp
  • 3/4 c
    panko bread crumbs
  • 1/4 c
    onion, finely chopped (green onion is best)
  • 1 stick
    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

How To Make kat's seafood stuffed red bell peppers

  • 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.

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