Jul 14 2026
Restaurants›Louisiana Lagniappe Restaurant›Stuffed Bell Peppers Recipe

Stuffed Bell Peppers Recipe

Inspired by Louisiana Lagniappe Restaurant
Time1h
Serves4

Jumbo lump crabmeat and shrimp stuffed bell peppers baked and finished with garlic beurre blanc.

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Ingredients

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Stuffed Peppers

Garlic Beurre Blanc Sauce

Method

Preparing the Stuffed Peppers

  1. 1

    Preheat the Oven

    Preheat your oven to 375°F (190°C).

  2. 2

    Prepare the Bell Peppers

    Cut the bell peppers in half lengthwise, remove the seeds and membranes, and place them in a baking dish.

  3. 3

    Cook the Shrimp

    In a skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from heat and chop the shrimp into smaller pieces.

  4. 4

    Make the Filling

    In a large bowl, combine the crabmeat, cooked shrimp, cooked rice, green onion, Old Bay seasoning, salt, and black pepper. Mix gently to combine all ingredients without breaking up the crabmeat.

  5. 5

    Stuff the Peppers

    Spoon the crab and shrimp mixture into each half of the bell peppers, pressing down gently to pack the filling.

  6. 6

    Bake the Peppers

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.

Making the Garlic Beurre Blanc Sauce

  1. 7

    Sauté the Shallots

    In a saucepan over medium heat, add the minced shallots and cook until softened, about 2-3 minutes.

  2. 8

    Add Wine and Reduce

    Pour in the white wine and lemon juice. Bring to a boil and let it reduce by half, about 5 minutes.

  3. 9

    Incorporate the Butter

    Reduce the heat to low and gradually whisk in the butter, one piece at a time, until fully incorporated and the sauce is smooth. Season with minced garlic, salt, and black pepper to taste.

Serving the Dish

  1. 10

    Plate the Stuffed Peppers

    Once the stuffed peppers are cooked, remove them from the oven and let them cool for a few minutes. Place each pepper on a plate.

  2. 11

    Drizzle the Sauce

    Spoon the garlic beurre blanc sauce generously over each stuffed pepper.

  3. 12

    Garnish and Serve

    Garnish with additional chopped green onions if desired, and serve warm.

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