Here they are... beautiful Louisiana seafood stuffed peppers topped with that Beurre Blanc, y'all! 

Ingredients 

• 5 bell peppers 
• 2 lb. shrimp 
• 8 oz crab 
• 1/2 cp white wine 
• 1/2 cp panko plus topping 
• Parmesan 
• 1/2 can cream of shrimp soup
• 1/2 can cream of mushroom soup
• boiling seasonings 
• 1 onion 
• 4 cloves garlic 
• 1/2 lemon 
• 3 tbsp parsley 
• 1/2 bunch green onions 
• Italian seasoning 
• Cajun seasoning 
• 1 tbsp butter 

Directions

1. Boil the shrimp. Let cool and peel. Rough chop. 
2. Prep peppers by halving and removing seeds and membrane. Scald in boiling water for 3-5 minutes depending how you like your peppers' final texture. 
3. Sauté onions until soft. Add in garlic and season with Cajun seasoning and Italian herbs. Deglaze with wine and reduce slightly. Add in juice from one lemon and 1 tbsp butter.
4. Add in cream of shrimp and cream of mushroom. 
5. Stir in green onions and parsley. Add shrimp, crab and breadcrumbs and fold mixture to combine. Do not overmix and break up crabmeat.
6. Stuff mixture into pre-cooked peppers and top with grated Parmesan and panko. 
7. Bake at 400 for 10 minutes then broil until browned on top. 
8. I topped with Beurre Blanc sauce but that’s optional!!