Seafood-Stuffed Peppers
20m prep 45m cook 1h 5m ready
Bell peppers stuffed with a savory seafood dressing made from crab, shrimp, and cornbread mix, baked until tender. A quick and easy dinner that's moist and flavorful, perfect with a side salad.
Ingredients
- 29.6 ml vegetable oil
- vegetable oil for greasing
- 3 large green bell peppers halved lengthwise and seeds removed
- 170 g store-bought cornbread dressing mix unseasoned
- 158 ml green onions chopped
- 118 ml crab meat cooked
- 118 ml shrimp meat cooked
- 1 egg
- 7.39 ml Creole seasoning
- 4.93 ml minced garlic
- 59.1 ml salted butter melted
- 473 ml seafood or chicken stock
Nutrition (per serving, estimated)
Estimated based off 11 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75.8 mg
- Iron: 1.78 mg
- Magnesium: 31.5 mg
- Phosphorus: 265 mg
- Potassium: 353 mg
- Zinc: 1.47 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil a 9-by-13-inch baking dish. Place the bell pepper halves facedown in the dish, drizzle with 2 tablespoons vegetable oil, and bake until slightly browned, about 10–15 minutes. Remove from the oven and set aside.
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Step 2.
In a large bowl, combine the cornbread dressing mix, chopped green onions, cooked crab meat, cooked shrimp meat, egg, Creole seasoning, and minced garlic. Mix until well combined.
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Step 3.
Pour the melted salted butter and seafood or chicken stock into the bowl with the dressing mixture. Stir until incorporated, then let sit for 10 minutes to allow the cornbread dressing mix to absorb the liquid.
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Step 4.
Arrange the bell pepper halves faceup in the baking dish. Stuff each pepper evenly with the seafood dressing mixture.
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Step 5.
Bake the stuffed peppers for 30 to 35 minutes, until the filling is set and the peppers are tender. Let cool slightly before serving.
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