Seafood Stuffed Bell Pepper

  • Yield : 8
  • Servings : 8
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Making a good thing better and faster. Quick and easy dish. Very flavorful!


  • 4 large bell peppers
  • 1 (11 oz) can tomato soup
  • 1 (11 oz) can golden mushroom soup
  • 1 (4 oz) can mushrooms, drained
  • 1/2 lb shrimp
  • 1/2 lb scallops
  • 1 (6 oz) container of crabmeat
  • 1 1/2 cups of cooked rice
  • 2 cups of mixed, chopped vegetables (onions, green onions, celery)
  • 2 tbsp butter
  • Salt and pepper to taste


Step 1

Cut the bell peppers in half from top to bottom, deseed and rinse.

Step 2

Sauté vegetables in butter until onions are soft. Add seafood, spices to taste, mushrooms, and golden mushroom soup. Simmer for 5 minutes or so.

Step 3

Remove from heat and add cooked rice. Stir well and fill empty bell pepper halves. Top with dollops of tomato soup.

Step 4

Set in a baking dish with a little water to keep from scorching. Bake at 350 degrees until topping is slightly browned 30 to 45 minutes. Serve warm.

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Abbeville, Louisiana Louisiana
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