Description
Delicious Crab and Shrimp Stuffed Bell Peppers combine sweet lump crab meat and tender shrimp with aromatic vegetables, Old Bay seasoning, and creamy cheese filling, all baked to perfection in colorful bell pepper cups. This seafood-stuffed dish makes a flavorful, satisfying main course perfect for pescatarian meals.
Ingredients
Scale
Vegetables
- 4 large bell peppers (any color)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup chopped celery
- ¼ cup chopped green onion
- Chopped fresh parsley for garnish
Seafood
- ½ pound lump crab meat
- ½ pound small cooked shrimp, peeled, deveined, and chopped
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked white rice
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (for topping)
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Lightly oil a baking dish and stand the peppers upright inside it, ready for stuffing.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, celery, and green onion, sautéing them until softened and fragrant, about 5 minutes. This step enhances the flavors and gives a tender texture to the filling base.
- Combine Filling Ingredients: Transfer the sautéed vegetable mixture to a large bowl and allow it to cool slightly. Stir in the lump crab meat, chopped cooked shrimp, cooked rice, mayonnaise, grated Parmesan cheese, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix thoroughly to create a well-combined, flavorful seafood stuffing.
- Stuff the Peppers: Spoon the prepared seafood filling evenly into each bell pepper, filling them generously but without overflowing. Sprinkle shredded mozzarella cheese on top of each stuffed pepper for a golden, bubbly finish after baking.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and prevent the cheese from burning. Bake the stuffed peppers in the preheated oven for 25 minutes. This helps the peppers soften and the flavors meld together.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the bell peppers are tender, and the mozzarella cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the stuffed peppers from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy this vibrant, comforting seafood main dish that beautifully showcases crab and shrimp flavors.
Notes
- You can substitute brown rice or cauliflower rice for a lower-carb version of this recipe.
- For a spicy kick, add a dash of hot sauce or red pepper flakes to the seafood filling before stuffing the peppers.
