5 – 6 large/jumbo sweet peppers, halved vertically and seeded

10 large shrimp, peeled and deveined

1½ cups crabmeat

1 small onion, diced

1 cup sliced fresh mushrooms

Salt and black pepper

Pinch of cayenne pepper or dash of pepper sauce

2 tbsp oil


2 oz butter or margarine

2 oz flour

1½ cups milk

1 cup grated cheddar cheese

½ cup grated Parmesan cheese

Extra grated cheddar cheese for the top


  1. Blanch the sweet peppers - Bring a large pot of water to a boil. Add the peppers to the boiling water and leave for 1 – 2 minutes. Remove peppers and immediately place them in a large bowl of water with ice.
  2. Lightly grease a large baking dish with butter or spray with cooking spray. Remove the peppers from the cold water, patting dry. Place in a single layer in the baking dish. Set aside.
  3. In a large saute pan, heat oil. Add the shrimp and cook quickly for 2 – 3 minutes depending on the size. Remove. When cooled, chop into chunks.
  4. Add the onions to the same pan. You may need to add a touch more oil. Add the mushrooms and cook until tender. Season with a little salt and black pepper. Add the pepper sauce if using. Add back the chopped shrimp and mix into the crab mixture. Remove from heat.
  5. Make the cheese sauce. Melt the butter or margarine in a small saucepan. Add the green seasoning, a little salt and black pepper and stir for a few seconds. Add the flour and stir for 1 – 2 minutes. Add the milk and stir continuously until the sauce begins to thicken. Add the grated cheeses and mix until smooth. Taste and adjust seasoning if necessary.
  6. Assemble: Place approx. 1 - 2 tbsp of seafood mixture into the sweet pepper, probably a little more depending on the size of the pepper. Spoon cheese sauce into the cavity of the pepper. Sprinkle with grated cheese. Bake in the preheated oven for 20 – 25 mins or until the peppers are tender and the cheese is golden brown.
  7. Remove and serve on top a bed of spaghetti.