Kat's Seafood Stuffed Red Bell Peppers

Kathryn Mason


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 vote

5 Min
30 Min


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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 stick
celery, minced
1-2 Tbsp
mayonnaise (adjust to desired consistency)
1/2 Tbsp
dill, dried (to desired taste)
lemon pepper grinder (trader joes)
sea salt

How to Make Kat's Seafood Stuffed Red Bell Peppers


  • 1Mix 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.
  • 2Bake 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.
  • 3Garnish with a few shreds of imitation crabmeat and serve.

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About Kat's Seafood Stuffed Red Bell Peppers

Course/Dish: Fish, Vegetables
Other Tag: Quick & Easy

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