Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 hour 10 minutes
Colorful bell peppers are filled with a savory mixture of Gulf shrimp, Louisiana lump crabmeat, rice, the Cajun holy trinity, and herbs, then baked until tender and topped with melted cheese. This South Louisiana favorite makes an impressive meal that’s as beautiful as it is delicious.
Recipe by: Adapted from Chef John Folse
Serves: 6
Ingredients
- 6 large bell peppers (any color)
- 1/2 pound Gulf shrimp, peeled, deveined, and chopped
- 1/2 pound Louisiana lump crabmeat
- 2 cups cooked long-grain rice
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced bell pepper (from the pepper tops)
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped parsley
- 2 green onions, sliced
- 1 tablespoon lemon juice
- 1 cup shredded sharp cheddar cheese
- Salt and black pepper to taste
Instructions
- Prepare the peppers
Preheat the oven to 375°F.
Cut the tops off the bell peppers and remove the seeds. Bring a large pot of salted water to a boil and blanch the peppers for 3–4 minutes. Drain and set aside.
- Make the filling
In a large skillet, melt the butter with the olive oil. Add the onion, celery, and diced bell pepper. Cook until softened, about 5 minutes.
Add the garlic and cook for another minute.
- Cook the seafood
Add the chopped shrimp and cook just until they begin to turn pink, about 2 minutes.
Remove the skillet from the heat and gently fold in the crabmeat, cooked rice, Cajun seasoning, paprika, thyme, parsley, green onions, and lemon juice. Season with salt and pepper to taste.
- Stuff the peppers
Arrange the peppers in a lightly greased baking dish. Spoon the seafood filling into each pepper, mounding it slightly.
Top each pepper with shredded cheddar cheese.
- Bake
Bake for 30–35 minutes, or until the peppers are tender and the cheese is melted and lightly browned.
- Serve
Let the peppers rest for 5 minutes before serving. Garnish with fresh parsley and enjoy with crusty French bread or a simple side salad.
Chef’s Notes
- Fresh Gulf shrimp and Louisiana lump crabmeat provide the sweetest, cleanest flavor.
- You can substitute crawfish tails for the shrimp during crawfish season.
- Don’t overcook the shrimp in the skillet—they’ll finish cooking in the oven.
- These peppers freeze well and make excellent leftovers for lunch the next day.
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