Louisiana Seafood Stuffed Bell Peppers Recipe | Tee’s Kitchen

Louisiana Seafood Stuffed Bell Peppers Recipe

Welcome to this delicious journey into the heart of Cajun cuisine. Today, we’re making Louisiana Seafood Stuffed Bell Peppers, a dish that’s as flavorful as it is satisfying. Let’s get started!


  • 5 Green Bell Peppers
  • 1.5 sticks of Butter
  • Onions, chopped
  • Celery, chopped
  • Garlic, minced
  • 1.5 lbs of Shrimp, small-sized and seasoned with Cajun seasoning and Garlic powder
  • Fresh Parsley, chopped
  • Onion Tops, chopped
  • 1.5 cups of Garlic Bread Crumbs
  • 0.5 lbs of Lump Crab Meat
  • Cajun Seasoning (K Fred Cajun Seasoning recommended)


  1. Begin by preheating your oven to 350°F (175°C).
  2. Take your green bell peppers, slice them in half lengthwise, and clean them out thoroughly.
  3. Parboil the bell pepper halves for about four minutes. This will soften them up and prepare them for stuffing.
  4. While the peppers are parboiling, melt a stick and a half of butter in a separate pot.
  5. Add your chopped onions, bell pepper, celery, and a little garlic to the pot. Cook these until the veggies are soft and fragrant.
  6. Next, throw in your seasoned shrimp. Remember, we’re using smaller shrimp that have been seasoned with Cajun seasoning and garlic powder.
  7. Add in the chopped onion tops and parsley, followed by a cup and a half of garlic bread crumbs. Stir until everything is well incorporated.
  8. Now, gently fold in a half pound of lump crab meat. Be careful not to break up the crab meat too much.
  9. Drain your parboiled bell peppers and lay them down in a baking dish.
  10. Take your seafood mixture and generously stuff each bell pepper half.
  11. Bake your stuffed peppers in the preheated oven for about 15 minutes.
  12. After baking, switch your oven to broil and broil the peppers for a couple of minutes to get the top nice and brown.

And there you have it, Louisiana Seafood Stuffed Bell Peppers, a dish that’s sure to impress at any dinner table. Enjoy!

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