Best Kats Seafood Stuffed Red Bell Peppers Recipes

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SEAFOOD STUFFED BELL PEPPERS RECIPE - (3.8/5)



Seafood Stuffed Bell Peppers Recipe - (3.8/5) image

Provided by á-47820

Number Of Ingredients 15

6 medium bell peppers
1/2 stick butter
1/2 pound lump crab meat
1/2 pound small shrimp, peeled and deveined
1/2 pound crawfish tails
2 cloves garlic, minced
1/2 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup fresh parsley, chopped
1 tablespoon Cajun seasoning
couple good shakes of hot sauce
salt to your taste
1 1/2 cups Italian bread crumbs
1 cup shredded cheddar cheese

Steps:

  • Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat

SEAFOOD STUFFED BELL PEPPERS



Seafood Stuffed Bell Peppers image

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!

Provided by Ruby Henderson

Categories     Fish

Time 1h

Number Of Ingredients 14

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)

Steps:

  • 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.

KAT'S SEAFOOD STUFFED RED BELL PEPPERS



Kat's Seafood Stuffed Red Bell Peppers image

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.

Provided by Kathryn Mason @Kathryn_Mason

Categories     Fish

Number Of Ingredients 9

1/4 pound(s) imitation crabmeat or canned crab
1 can(s) bumblebee tiny shrimp
3/4 cup(s) panko bread crumbs
1/4 cup(s) onion, finely chopped (green onion is best)
1 stick(s) celery, minced
1-2 tablespoon(s) mayonnaise (adjust to desired consistency)
1/2 tablespoon(s) dill, dried (to desired taste)
dash - lemon pepper grinder (trader joes)
dash - sea salt

Steps:

  • 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.
  • 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.
  • Garnish with a few shreds of imitation crabmeat and serve.

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