Seafood Stuffed Bell Pepper
Ingredients
- 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 rice, cooked
- 2 cups mixed, chopped vegetables (onions, green onions, celery)
- 2 tbsp butter
- Salt and pepper to taste
Step-by-Step Instructions
- Cut the bell peppers in half from top to bottom, deseed and rinse. Set aside.
- Sauté the chopped vegetables (onions, green onions, and celery) in butter over medium heat until onions are soft, about 5-7 minutes.
- Add the shrimp, scallops, and crabmeat to the vegetables. Season with salt and pepper to taste. Stir in the drained mushrooms and golden mushroom soup. Simmer for 5 minutes, stirring occasionally, until seafood is just cooked through.
- Remove from heat and fold in the cooked rice. Stir well to combine all ingredients evenly.
- Preheat oven to 350°F. Arrange the bell pepper halves in a baking dish and fill each with the seafood-rice mixture. Top each stuffed pepper with dollops of tomato soup.
- Add about 1/4 inch of water to the bottom of the baking dish to prevent scorching. Bake at 350°F for 30-45 minutes, until the peppers are tender and the topping is slightly browned. Serve warm.
Common Problems and Solutions
Q: Why is my seafood rubbery or overcooked?
A: Don't overcook during the initial 5-minute simmer - the seafood will continue cooking in the oven. The shrimp should just turn pink and the scallops should be barely opaque before you add the rice.
Q: Can I use raw rice instead of cooked rice?
A: No, the rice needs to be fully cooked before mixing with the seafood. Raw rice won't cook through in the 30-45 minute baking time and will be crunchy.
Q: Why are my peppers still hard after baking?
A: Some peppers are thicker-walled than others. If they're not tender after 45 minutes, cover the dish with foil and bake another 10-15 minutes. The water in the pan creates steam that helps soften them.
Tips and Techniques
Make sure to use cooked rice for this recipe - the instructions should specify this clearly. You can prep the seafood mixture ahead of time and stuff the peppers just before baking. If your seafood mixture seems dry, add a splash of the liquid from the canned mushrooms or a bit of seafood stock.
Ingredient Substitutions
- scallops: additional shrimp or crawfish tails
- golden mushroom soup: cream of mushroom soup
- canned mushrooms: 1/2 cup fresh sliced mushrooms, sautéed
- mix of onions, green onions, and celery: 1 cup diced onion, 1/2 cup diced celery, 1/2 cup diced bell pepper (the traditional trinity)
Equipment Needed
- Large skillet or sauté pan
- 9x13 inch baking dish
- Sharp knife for cutting peppers
Historical Context
Stuffed bell peppers are a staple throughout Louisiana, with families creating their own variations. While traditional versions often use ground meat, this seafood version showcases the Gulf Coast’s bounty and is popular in coastal communities from Cameron to Grand Isle.
