Spicy Seafood-Stuffed Bell Pepper

Serves: 24

  • 12 bell peppers, cut in half lengthwise and cleaned
  • 2 ribs celery, chopped
  • 2 onions, chopped
  • 1 bunch green onions, chopped
  • 3 cloves whole garlic
  • 1/4 cup cooking oil
  • 1/4 cup butter or margarine
  • 3 pounds white crab meat
  • 3 pounds peeled shrimp, boiled
  • 1 small bunch parsley, chopped
  • 1 (8-ounce) package Mozzarella cheese
  • 1 cup Parmesan cheese, grated
  • Salt, pepper and Tabasco sauce to taste
  • 10 slices white bread, soaked in water and squeezed dry
  • Buttered bread crumbs
  • Olive oil

Preheat oven to 350 degrees F. Put bell pepper halves in boiling water and boil for 5 minutes, then rinse in cold water. Saute celery, onions, green onions and garlic in cooking oil until tender. Remove cloves of garlic. Add butter or margarine, crab meat and shrimp. When heated through, add chopped parsley, then Mozzarella cheese, Parmesan cheese, salt, pepper and Tabasco, stirring until cheese is melted. Add bread and mix well. Stuff pepper halves and top with buttered bread crumbs. Place in 2 large oblong casserole dishes. Pour a small amount of water and olive oil around peppers and bake for 1 hour.

To freeze, omit bread crumbs and freeze before baking. Add bread crumbs just before baking.