Shrimp and Merliton Stuffed Bell Peppers


1 lb. Shrimp peeled and deveined
3 each Merliton peeled, diced and seeded
1 each Diced Yellow Onion  
1 each Diced Green Bell Pepper  
2 Tbl Olive Oil   
1/2 cup White Wine    
1 to 2 cups Panko Bread Crumbs  
3/4 Cup Parmesan Cheese  
2 Tbsp Old Bay Spice    
1 Tbsp Celery Salt
1/2 Tbsp Black Pepper   
1/2 Tbsp Granulated Garlic  
1 Tbsp Dried Basil   
1/2 Tbsp Dried Oregano   
1 tsp Dried Thyme   
1/2 Tbsp Seafood Base   
2 each Beaten Eggs    
Red Bell Peppers as needed


  • Boil the merlitons whole in a pot for 20 to 30 minutes until fork tender or soft to the touch then set  aside to cool.
  • Start sauteing your onions and bell peppers in Olive Oil and cook until translucent.
  • Next add your shrimp and cook until just done.
  • When merlitons are cool enough to handle cut in half lengthwise, scoop out seeds and membranes and diced into 1/2 inch cubes.
  • Add the merlitons and white wine and simmer until liquid is reduced by half.
  • Next add your seasonings, stir everything together until well incorporated.
  • While this is cooling, cut the tops off of the red bell peppers and pull out seeds and membranes.
  • Mix the eggs and Bread crumbs into the Shrimp mixture until you have a nice consistency the holds together well.
  • Put the stuffing into the red bell peppers and place on a baking sheet, place in the oven at 350 degrees for 30 to 45 minutes or heated throughout and bell pepper is soft.
  • Top with a fresh sliced basil and a little extra parmesan.