You are here

Seafood Stuffed Bell Peppers Part II

Ingredients
  Green pepper 1 Cup (16 tbs), finely chopped
  Onion 1 Cup (16 tbs), finely chopped
  Celery 1⁄2 Cup (8 tbs), finely chopped
  Cooking butter 1 Cup (16 tbs)
  Tomato paste 1 Teaspoon
  Cajun spice 2 Teaspoon (Best Stop Cajun Seasoning mix)
  Shrimp 1 Pound, devein
  Crabmeat 1⁄2 Pound
  Shrimp powder 1 Teaspoon (to taste)
  Cooked rice 2 Cup (32 tbs)
  Breadcrumbs 6 Teaspoon (Italian seasoned)
Directions

MAKING
1. In a cast iron skillet, melt the butter.
2. Add the trinity of green pepper, onion and celery. Sauté until the onion gets translucent and soft.
3. Add tomato paste and seasoning and sauté for another few minutes until the onion is lightly browned.
4. Add the shrimp and crab and cook until shrimp are tender.
5. Stir in the shrimp powder and sauté for another minute or two.
6. Add the precooked rice and mix well. Heat through.
7. Taste and adjust seasoning as per desired level of spiciness.
8. Allow the mixture to sit covered for flavors to blend.
9. Spoon the mixture into the peppers and top with bread crumbs.

FINALIZING
10. Cook them on a barbecue grill or in the oven at 350 degree F for about an hour until peppers are tender.

SERVING
11. Serve the seafood stuffed peppers whole or cut into half.

Things You Will Need
Grill

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cajun
Course: 
Main Dish
Taste: 
Spicy
Method: 
Grilling
Ingredient: 
Green Pepper
Restriction: 
High Protein, Low Sugar
Preparation Time: 
45 Minutes
Cook Time: 
60 Minutes
Ready In: 
105 Minutes
Servings: 
8
This is indeed a traditional New Orleans dish that’s so Cajun and comforting. Bold flavors in a main dish or a compliment to your favorite entrée. Definitely worth trying for your next summer barbecue party. This recipe is meatless and perfect to make during Lent.Do watch the part 1 before watching this video.

Rate It

Your rating: None
4.125
Average: 4.1 (4 votes)