📝 About This Recipe
Transport your senses to the heart of the French Quarter with these vibrant, flavor-packed stuffed peppers. This recipe celebrates the bounty of the Gulf Coast, folding succulent lump crabmeat and tender shrimp into a rich, buttery Trinity-based dressing. It’s a quintessential Creole comfort dish that balances the sweetness of roasted bell peppers with the savory, spicy depth of authentic Cajun seasoning.
🥗 Ingredients
The Peppers
- 6 large Bell Peppers (Green or red, tops removed and seeded)
- 1 teaspoon Salt (for parboiling)
Seafood and Aromatics
- 4 tablespoons Unsalted Butter (divided)
- 1 pound Small Shrimp (peeled, deveined, and roughly chopped)
- 8 ounces Lump Crabmeat (picked through for shells)
- 1 cup Yellow Onion (finely diced)
- 1/2 cup Celery (finely diced)
- 1/2 cup Green Bell Pepper (finely diced (use the tops from the peppers))
- 3 cloves Garlic (minced)
- 1/4 cup Green Onions (thinly sliced)
The Dressing and Seasoning
- 1 1/2 cups Italian Breadcrumbs (plus extra for topping)
- 1/2 cup Chicken or Seafood Stock (to moisten)
- 1 tablespoon Cajun Seasoning (adjust to heat preference)
- 1 teaspoon Worcestershire Sauce
- 2 tablespoons Fresh Parsley (chopped)
- 1/4 cup Parmesan Cheese (grated)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with butter or non-stick spray.
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2
Bring a large pot of salted water to a boil. Slice the tops off the bell peppers, remove the seeds and membranes, and dice the edible parts of the tops to use in the filling. Boil the hollowed pepper shells for 5 minutes until slightly softened. Drain and set aside upside down on paper towels.
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3
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped shrimp and sauté for 2-3 minutes until they just turn pink. Remove the shrimp with a slotted spoon and set aside.
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4
In the same skillet, add the remaining 2 tablespoons of butter. Sauté the 'Holy Trinity': onion, celery, and the diced pepper tops. Cook for 5-7 minutes until the vegetables are translucent and soft.
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5
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
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6
Add the Cajun seasoning, Worcestershire sauce, and green onions. Stir to combine the flavors with the sautéed vegetables.
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7
Add the breadcrumbs and the stock to the skillet. Stir until the mixture is moist but holds together. If it feels too dry, add a splash more stock; if too wet, add a tablespoon of breadcrumbs.
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8
Gently fold in the sautéed shrimp and the lump crabmeat. Be careful not to break up the crab lumps too much—you want those nice bites of seafood!
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9
Taste the filling and adjust seasoning with extra Cajun spice or salt if needed. Fold in the fresh parsley.
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10
Stuff each parboiled pepper generously with the seafood mixture, mounding it slightly at the top. Place them upright in the prepared baking dish.
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11
Sprinkle the tops with a little extra breadcrumbs and the grated Parmesan cheese for a golden crust.
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12
Add about 1/4 cup of water to the bottom of the baking dish (this creates steam to keep the peppers moist). Cover the dish with foil.
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13
Bake for 20 minutes with the foil on. Remove the foil and bake for another 10-15 minutes until the tops are golden brown and the peppers are tender.
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14
Let the peppers rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Don't skip parboiling the peppers; it ensures the pepper is fully cooked and tender by the time the seafood is heated through. When handling lump crabmeat, always double-check for small bits of shell even if it's 'pre-picked'. For a smokier flavor, you can add 1/4 cup of finely diced and browned andouille sausage to the vegetable mix. If your peppers won't stand up straight, slice a tiny bit off the bottom to create a flat surface, but don't cut a hole in it! Use a high-quality Cajun seasoning like Slap Ya Mama or Tony Chachere's for that authentic Louisiana kick.
🍽️ Serving Suggestions
Serve with a side of buttery Garlic Bread to soak up any juices. A crisp, cold Cucumber and Onion Salad provides a refreshing contrast to the spicy seafood. Pair with a glass of chilled Sauvignon Blanc or a light Abita beer. Serve over a bed of fluffy white rice or dirty rice for a more filling meal. A dash of Crystal or Louisiana Hot Sauce on top is the perfect finishing touch.