Seafood Stuffed Bell Peppers
Ingredients
- 1/2 lb shrimp, peeled
- 1/2 cup onion, chopped fine
- 1 (5 oz) can of crab meat or lobster
- 1 tsp tomato paste
- 1/2 cup breadcrumbs
- 1/2 cup celery, chopped fine
- 1/2 stick margarine or butter
- 1 cup rice, cooked
- 8 bell peppers (medium)
Step-by-Step Instructions
- Prepare the bell peppers: Cut the tops off the bell peppers and core the center out. Fill a large dutch oven pot with water, adding peppers into the pot, and then bring to a boil for 10 minutes. Remove the peppers (tongs work real good for this) and set aside. I chop the pepper tops and add to the sautéed items.
- Prepare the stuffing: Melt the butter in a medium saucepan. Add the onion, celery and tomato paste. Cook until the onions are wilted, about 5-7 minutes; add the shrimp and cook for 6 minutes until pink and cooked through. Add the cooked rice, lobster or crabmeat and season to taste with salt, pepper, and Cajun seasoning. Mix well and fill the peppers with the stuffing. Cover with breadcrumbs and either spray Pam or baste the breadcrumbs with butter. Bake in a 350 degree oven for 15 minutes until breadcrumbs are golden brown.
Common Problems and Solutions
Q: Should I use raw or cooked rice for the stuffing?
A: You need to use cooked rice. The recipe says '1 cup rice' but means 1 cup cooked rice - the filling only bakes for 15 minutes, which isn't enough time to cook raw rice. Cook your rice ahead of time according to package directions.
Q: My bell peppers are falling apart after boiling. What did I do wrong?
A: You may have boiled them too long. Ten minutes should soften them just enough to be pliable but still hold their shape. If your peppers are very thin-walled, try reducing the boiling time to 7-8 minutes. Remove them as soon as they're slightly tender.
Q: Can I prepare these ahead of time?
A: Absolutely! You can stuff the peppers a day ahead, cover with plastic wrap, and refrigerate. When ready to serve, add the breadcrumb topping and bake. You may need to add 5 minutes to the baking time if they're cold from the fridge.
Tips and Techniques
Don’t waste those pepper tops - chop them up and add them to the sautéed vegetables for extra flavor and to reduce waste. Make sure your rice is already cooked before starting; leftover rice works perfectly for this recipe.
Ingredient Substitutions
- crab meat: crawfish tails or additional shrimp
- margarine or butter: olive oil or vegetable oil
- breadcrumbs: panko breadcrumbs or crushed crackers
Equipment Needed
- Dutch oven or large pot for boiling peppers
- Medium saucepan for preparing stuffing
- Tongs for removing hot peppers
- Baking dish for final baking
Historical Context
Stuffed bell peppers are found throughout Louisiana, with variations using different seafood, meats, or rice dressings depending on what’s available. The seafood version showcases the state’s abundant Gulf Coast shrimp and crab.
