Louisiana Seafood Stuffed Bell Peppers

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Stuffed bell peppers are one of my favorite dishes to make during the holidays. Lucky for you, I had a taste for them yesterday!  I know a lot of people like to stuff theirs with rice (also delicious), but this meat blend is my absolutely favorite.  I use a blend of lean ground beef, ground pork, shrimp and lump crabmeat.  It is so delicious and extremely filling! Be sure to check out the Instagram reel here.  Let me know in the comments what you think!

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Ingredients
8 Bell Peppers (cleaned with seeds and stem removed, cut in half)
1 lb. of lean ground beef
1 lb. of ground pork
1-2 lbs. of medium-large shrimp (peeled and deveined)
1 lb. of lump crab meat
1 container of Guidry’s seasoning blend (approximately 1 onion, 1 bell pepper, 1 celery stalk, 1 garlic clove, 1 bunch of parsley, diced finely)
1 bunch of green onions (diced finely)
1 tbs of garlic paste
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
Onion Powder, to taste
Smoked Paprika, to taste
Italian Seasoning, to taste
3 cups of Italian seasoned breadcrumbs
Slap Ya Mama Creole Seasoning, to taste
Badia Complete Seasoning, to taste
1 tbs of Liquid Crab Boil
1 ½ - 2 cups of chicken broth (or homemade seafood stock)
Parsley, to garnish
Note: Feel free to cut this recipe in half if you want to make less.  I used the proportions above to stuff 8 bell peppers (4 whole Bell Peppers cut in half).  I froze the leftover stuffing in a Ziplock bag.
Directions

1. Preheat the oven to 350 degrees F.
2. Line a pan with halved bell peppers and season with salt and pepper.
3. Place in the oven, uncovered for about 15-20 mins. Remove from oven and set aside.
4. While baking the bell peppers, cook the ground beef and pork in a large skillet on medium-high heat. Season with dry seasonings.
5. Drain the meat and return it to the skillet. Add the raw seasoning blend and cook until the veggies soften. 
6. Stir in the garlic paste.
7. Add in the green onions.
8. Stir in the chicken broth and bring to a slight boil.
9. Stir in 1 tbs of crab boil.
10. Add in a couple tablespoons of parsley.
11. Stir in the shrimp, followed by the crab meat.
12. Once the shrimp start to turn pink, remove the mixture from heat.
13. Stir in the breadcrumbs.
14. Add about ½ cup of water to the bottom of the bell pepper pan.
15. Generously stuff each bell pepper halve with the seafood stuffing.
16. Garnish with parsley.
17. Bake covered for 30 minutes. 
18. Bake an additional 15 mins uncovered.