Barbados Seafood Stuffed Bell Peppers

READY IN: 55mins
Recipe by Kim D.

I have not tried this recipe yet, but I'm posting it for ZWT III (Caribbean Catagory). This recipe looks realy good and I hope to try it soon. This recipe comes from a cookbook titled, "Jim Walker's Cooking in Barbados".

Top Review by windhorse23

I made this recipe for part of my own private ZWT. I had high hopes for it, but it let me down. Some comments: There was not nearly enough filling for the 8 peppers. I had to make extra as I ran out. This definitely serves more than four people. The filling was bland. The recipe doesn't call for salt/pepper, which should be included at the very least. Also I would add more garlic. I think it would work better if there were only four peppers, cut lengthwise and filled on their sides. But the finished product was just missing something--not sure what.

Ingredients Nutrition


  1. Cut the tops off each bell pepper and remove the stalks leaving the tops intact.
  2. Remove the seeds and rinse peppers.
  3. Trim just a little bit of the bottom of the peppers so that they will stand securely in the baking dish.
  4. In a bowl, mix together: shrimp, rice, tomatoes, onions, garlic, parsley, thyme, banana, and lime juice.
  5. Fill each pepper with filling and place in the baking dish.
  6. Top the tops back on the peppers and pour the chicken stock in the baking dish.
  7. Cover with foil and bake at 375F for 30-40 minutes.

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