Seafood-Stuffed Green Peppers

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Solo
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Seafood-Stuffed Green Peppers

Post by Solo » Fri Dec 24, 2010 9:56 am

This is one of my favorite seafood dishes.

Seafood-Stuffed Green Peppers

Ingredients:

6 Medium Bell Peppers
1 Teaspoon salt (divided)
8 ounces of Shrimp, steamed, peeled.
8 ounces crab meat (Lump,white)
1 cup of rice (Makes 4 servings when cooked)
2 Tablespoons chopped pimento
½ Cup finely chopped celery
½ cup finely chopped onion
¾ cup Mayonnaise
1 Teaspoon Seafood Seasoning (I prefer “Old Bay”)
Pepper (to taste)
½ Cup Dry Bread crumbs
½ Cup a Grated Parmesan
2 Tablespoons butter

Preheat oven to 350 F. Prepare rice as per package instructions. Cut the tops from the green peppers and discard. (Cut these tops like you would a Jack-o-Lantern on a slight angle). Remove the seeds and scrape out the membranes with a teaspoon being careful not to damage the pepper.

Combine the green peppers and a ½ teaspoon of salt with enough water to cover in a 4-quart saucepan. Bring to a boil and boil for 5 minutes; drain.

Combine the shrimp, crab meat, rice, pimento, celery and onion in a medium mixing bowl and mix well. Stir in a mixture of the mayonnaise, seafood seasoning blend, remaining ½ teaspoon of salt and pepper.

Spoon the Seafood mixture into the green peppers leaving a bit of space at the top remaining.. Sprinkle with the bread crumbs (about 1/2 teaspoon) and top with Parmesan (about ½ teaspoon) and top with a dot of butter.

Arrange the peppers in a 1 ½ quart baking dish . Add enough HOT water to the baking dish to measure 1/2 –inch deep.

Bake uncovered for 30 minutes or until heated through.
Makes 6 servings.

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streetsoldier
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Re: Seafood-Stuffed Green Peppers

Post by streetsoldier » Fri Dec 24, 2010 12:23 pm

Nice, but I can't make that here; too many of us have allergies to crustacean fare.

How very shellfish of them.

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Re: Seafood-Stuffed Green Peppers

Post by ConsrvYank1 » Fri Dec 24, 2010 1:46 pm

streetsoldier wrote:Nice, but I can't make that here; too many of us have allergies to crustacean fare.

How very shellfish of them.
How very clever of you. :teehee:

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Re: Seafood-Stuffed Green Peppers

Post by Pixie » Fri Dec 24, 2010 2:16 pm

WOW! I have never thought of stuffing a green pepper with seafood! Very, very cool!

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Re: Seafood-Stuffed Green Peppers

Post by ConsrvYank1 » Fri Dec 24, 2010 3:41 pm

Pixie wrote:WOW! I have never thought of stuffing a green pepper with seafood! Very, very cool!
Me neither. I wonder how it would be to use Panko breadcrumbs? Seasoned or unseasoned?

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Re: Seafood-Stuffed Green Peppers

Post by Solo » Sat Dec 25, 2010 9:02 am

ConsrvYank1 wrote:
Pixie wrote:WOW! I have never thought of stuffing a green pepper with seafood! Very, very cool!
Me neither. I wonder how it would be to use Panko breadcrumbs? Seasoned or unseasoned?
I don't know what "Panko breadcrumbs" are but I'm sure it would be fine--although my guess would be to use the un-seasoned variety. You don't want to mask any of the other flavors in the recipe.

I like to 'cheat' on the recipe a bit by adding a bit more crab meat. And I cut the shrimp into smaller pieces (I use 40 count shrimp cut into thirds).

A nice addition to this meal is steamed asparagas with white sauce.
A single Pepper standing on the plate doesn't look like very much food for one person but it is very filling.

And....the recipe reduces quite well for making smaller amounts. I usually make three peppers when cooking for myself and finish them over several days by re-heating them in the micro-wave.

Even people who are not normally seafood eaters enjoy this dish.

A dry California Chardonay is the perfect wine for this meal, as well.

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ConsrvYank1
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Re: Seafood-Stuffed Green Peppers

Post by ConsrvYank1 » Sat Dec 25, 2010 12:16 pm

Solo wrote:
ConsrvYank1 wrote:
Pixie wrote:WOW! I have never thought of stuffing a green pepper with seafood! Very, very cool!
Me neither. I wonder how it would be to use Panko breadcrumbs? Seasoned or unseasoned?
I don't know what "Panko breadcrumbs" are but I'm sure it would be fine--although my guess would be to use the un-seasoned variety. You don't want to mask any of the other flavors in the recipe.

I like to 'cheat' on the recipe a bit by adding a bit more crab meat. And I cut the shrimp into smaller pieces (I use 40 count shrimp cut into thirds).

A nice addition to this meal is steamed asparagas with white sauce.
A single Pepper standing on the plate doesn't look like very much food for one person but it is very filling.

And....the recipe reduces quite well for making smaller amounts. I usually make three peppers when cooking for myself and finish them over several days by re-heating them in the micro-wave.

Even people who are not normally seafood eaters enjoy this dish.

A dry California Chardonay is the perfect wine for this meal, as well.
Panko breadcrumbs are made without the crust of the bread, making the dish more crunchy than regular breadcrumbs. I agree now that I think about it, plain would be best.

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Re: Seafood-Stuffed Green Peppers

Post by Pixie » Sun Dec 26, 2010 11:32 am

CY, sorry I am late but I agree with what Solo and you decided!

I love Panko bread crumbs! I use them whenever bread crumbs are called for!

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Re: Seafood-Stuffed Green Peppers

Post by ConsrvYank1 » Sun Dec 26, 2010 3:17 pm

Pixie wrote:CY, sorry I am late but I agree with what Solo and you decided!

I love Panko bread crumbs! I use them whenever bread crumbs are called for!
Ok, but I was wondering, do you think there are any dishes where Panko might not be the best choice?

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Re: Seafood-Stuffed Green Peppers

Post by Pixie » Sun Dec 26, 2010 5:38 pm

CY, I can't imagine any? Even as a binder for meatballs or meatloaf I think it would do well!

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Re: Seafood-Stuffed Green Peppers

Post by ConsrvYank1 » Sun Dec 26, 2010 6:07 pm

Pixie wrote:CY, I can't imagine any? Even as a binder for meatballs or meatloaf I think it would do well!
I think I read it on the internet, but I can't remember exactly what was the reason for not using them in some recipes.

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