The bechamel sauce is prepared to mix seafood. In a pan put olive oil, garlic and cook for a minute, then add the onion and cook for 4 min. Then, add peppers, tomatoes, ketchup, and parsley and cook for 10 min., add seafood and cook for 5 more min. Let it cool slightly, and then mix the seafood sauce with bechamel cream sauce. Preheat oven 180C. After washing peppers, cut the top and put aside the cap, remove the veins and seeds and filled with the seafood sauce. Sprayed with olive oil. Put the caps back on top of each pepper. Place the peppers on a pan greased with olive oil and put the pan inside the oven. Bake for 20min.
Bechamel sauce: Put butter in a pan and melt. Add flour and stir it quick and mix well. At first it makes bubbles and the surface starts to inflate. Once it flattens, turn off the heat. Then stir it well to cool off and put it aside. Put the milk in the same pan and warm it, and turn off the heat. Add the roux and mix well. Then turn on the heat and stir well until it becomes solid.