Dutch Oven Stuffed Trout / Crab Meat Stuffing
4 trout fillet (1 ½ inches thick)
1 large green bell pepper
1 large red bell pepper
1 large yellow bell pepper
1 large sweet onion (sliced)
Fish Stock (can use chicken or beef stock if desired)
Old Bay Seasoning
SmokeeJo’s Key Lime Spice Seasoning
Crab Stuffing (see recipe below)
1 large green onion, white and green part minced and chopped
2 Tablespoons roasted red pepper (or jarred minced pimentos)
½ lb crabmeat
2/3 cup fresh breadcrumbs
1 egg beaten
½ teaspoon Old Bay Seasoning
½ cup mayonnaise
1 Tablespoon lemon juice (fresh squeezed)
4 Tablespoons fresh parsley (finely minced)
Mix all ingredients well in a bowl.
1/3 cup sour cream
1/3 cup parmesan cheese
1/3 cup mayonnaise
Cut bell peppers in half (to make 2 “cups”). Set aside.
Lay fillets out flat. Spoon about 2 Tablespoons of Crab stuffing in the middle of each fillet. Roll up good and tight. Place each stuffed fillet in a bell pepper half. Top with sliced sweet onion. Sprinkle SmokeeJo’s Key Lime Spice Seasoning.
Pour stock in the bottom of dutch oven. Place each stuffed bell pepper inside the oven. Bake for 30 minutes @ 350 degrees – 17 hot coals on bottom and 8 on top. Turn the dutch oven a half turn every 15 minutes. Spoon a little of the topping on top of each stuffed pepper, sprinkle with Old Bay seasoning and bake for about 10-15 minutes more. Yum!