Real Recipes From Real Home Cooks ®

seafood stuffed bell peppers

(3 ratings)
Recipe by
Ruby Henderson
Kenner, LA

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!

(3 ratings)
yield 6 serving(s)
cook time 1 Hr

Ingredients For seafood stuffed bell peppers

  • 6 md
    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
    hot sauce (i use crystal hot sauce)

How To Make seafood stuffed bell peppers

  • 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.

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