Recipes
CHEESY SEAFOOD STUFFED PEPPERS

Ingredients
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
CHEESE SAUCE
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
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove and serve on top a bed of spaghetti.