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:
- 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