Beazell's Cook Book

Seafood Stuffed Bell Peppers

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Seafood Stuffed Bell Peppers  




1 can cream of mushroom soup

2 cans cream of celery soup

1 pound shrimp, peeled and deveined

1 pound crab meat

1 stick butter

1/3 cup green onions, chopped

4 cups cornbread, cooked & crumbled

10 large bell peppers, topped and cleaned

2-3 tablespoons Beazell's Cajun Seasoning, or to taste



Preheat oven to 350 degrees.

Sauté green onions in butter.  Add to this the shrimp, crab and Beazell’s.  While continually stirring, cook until the shrimp are cooked (approximately 6 to 8 minutes).  Add the soups and gradually work in the cornbread.  Mix the ingredients thoroughly.

Spoon the mixture into the bell peppers that have been placed in a large casserole dish.  Lightly sprinkle additional Beazell’s over each bell pepper.  Bake in the oven for 20 to 25 minutes until the tops are golden brown.


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