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:

• 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

Watch The Recipe In Action