If you’ve ever had a New Orleans-style stuffed bell pepper loaded with ground meat and shrimp, you already know it’s a game-changer. But today, we’re taking it up a notch and making a pescatarian version—all seafood, all flavor, and trust me, it’s pure pressure! This dish is filled with shrimp, lump crab, and jumbo lump crab, creating a rich, Creole-seasoned stuffing that’s sure to impress. We’re pairing it with buttery noodles for the ultimate experience. Let’s get into it!
Ingredients
For the Bell Peppers:
4 large bell peppers (any color), halved and deseeded
Water for boiling
For the Seafood Filling:
1 tbsp olive oil
½ onion, finely chopped
1 whole bell pepper, finely chopped
2 ribs celery, finely chopped
5 cloves garlic, minced
1 lb shrimp, peeled, deveined, and chopped
8 oz lump crab meat
8 oz jumbo lump crab meat
½ cup seafood stock
½ cup breadcrumbs
1 tbsp Creole seasoning (adjust to taste)
2 tbsp green onions, chopped
For Serving:
8 oz buttered egg noodles (or rice)
Step-By-Step Instructions
Step 1: Prep the Bell Peppers
Rinse the bell peppers under cold water, then cut them in half and remove the seeds and membranes.
Bring a large pot of water to a boil and parboil the bell pepper halves for 3-4 minutes to slightly soften them.
Remove from water, drain, and set aside on a baking tray.
Step 2: Cook the Filling
Heat a large pan over medium heat and add olive oil.
Sauté the onion, bell pepper, and celery until softened, about 3-5 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the chopped shrimp and season with Creole seasoning.
Once the shrimp are pink (about 2 minutes), remove from heat.
Gently fold in lump crab meat and jumbo lump crab meat to avoid breaking the crab.
Add the breadcrumbs and seafood stock, stirring until well combined.
Finish with chopped green onions.
Step 3: Stuff and Bake
Preheat your oven to 350°F (175°C).
Generously stuff each parboiled bell pepper half with the seafood filling.
Place them in a baking dish and bake uncovered for 30 minutes.
Step 4: Serve It Up!
While the bell peppers are baking, prepare your buttered noodles or rice.
Remove the stuffed bell peppers from the oven and let them rest for 5 minutes.
Serve hot with a side of buttery noodles and enjoy!
Pro Tips for the Perfect Seafood Stuffed Peppers
Use fresh seafood for the best flavor, but frozen shrimp works in a pinch.
Don’t over mix the lump crab—keeping it intact gives a rich texture.
Want extra creaminess? Add a bit of shredded cheese or a spoonful of mayo to the stuffing.
Spice it up by adding a dash of hot sauce or cayenne pepper.
Meet the Creator
This delicious Creole seafood stuffed bell pepper recipe is inspired by bold New Orleans flavors and the love for seafood-packed comfort food. Follow for more soulful, flavorful dishes that bring Southern tradition to your kitchen with Alden B at mealsbyaldenb.com
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Creole Seafood Stuffed Bell Peppers: A Flavor-Packed Delight
A Seafood Twist on a New Orleans Classic
If you’ve ever had a New Orleans-style stuffed bell pepper loaded with ground meat and shrimp, you already know it’s a game-changer. But today, we’re taking it up a notch and making a pescatarian version—all seafood, all flavor, and trust me, it’s pure pressure! This dish is filled with shrimp, lump crab, and jumbo lump crab, creating a rich, Creole-seasoned stuffing that’s sure to impress. We’re pairing it with buttery noodles for the ultimate experience. Let’s get into it!
Ingredients
For the Bell Peppers:
For the Seafood Filling:
For Serving:
Step-By-Step Instructions
Step 1: Prep the Bell Peppers
Step 2: Cook the Filling
Step 3: Stuff and Bake
Step 4: Serve It Up!
Pro Tips for the Perfect Seafood Stuffed Peppers
Meet the Creator
This delicious Creole seafood stuffed bell pepper recipe is inspired by bold New Orleans flavors and the love for seafood-packed comfort food. Follow for more soulful, flavorful dishes that bring Southern tradition to your kitchen with Alden B at mealsbyaldenb.com
Watch The Recipe In Action
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