Seafood-Stuffed Bell Peppers

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine.

Serves 4

  • 1 pound Louisiana shrimp or crawfish
  • 4 large bell peppers
  • 2 tablespoons vegetable oil
  • 1/2 pound andouille sausage, chopped
  • 1 large sweet onion, chopped
  • 3 garlic cloves, minced
  • cups crumbled cornbread
  • 2/3 cup fresh grated Parmesan cheese
  • 2 eggs
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper

Seafood-Stuffed Bell Pepper

Click image to enlarge



Preheat oven to 375°F.

Peel shrimp; devein if desired and set aside. Cut bell pepper in half, lengthwise. Remove and discard core and seeds. Set bell pepper aside.

Heat oil in a skillet over medium-high heat. Add sausage; sauté 5 minutes or until lightly browned. Remove with a slotted spoon to a large mixing bowl, leaving drippings in skillet. Add onions; sauté 10 minutes or until lightly caramelized. Add garlic; sauté 2 minutes. Remove from heat and spoon into bowl with sausage. Let cool 10 minutes.

Add crumbled cornbread, Parmesan cheese, eggs, salt, and pepper; mix well. Add reserved shrimp; mix to blend. Divide stuffing evenly among bell pepper halves, while packing stuffing tightly. Place on a lightly greased baking sheet. Bake 30 minutes or until shrimp is fully cooked and the middle of the stuffing has reached at least 155°F.

Serve at once.


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