Crab and Shrimp Stuffed Bell Peppers

These crab and shrimp stuffed bell peppers are a delightful combination of seafood and vegetables, perfect for a satisfying meal or an impressive appetizer. Each pepper is filled with a savory mixture of crab, shrimp, and spices, making for a colorful and flavorful dish.

Ingredients

• 4 large bell peppers (any color)
• 1/2 lb cooked shrimp, peeled and chopped
• 1/2 lb lump crab meat
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Directions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Prepare the bell peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Sauté the onion and garlic: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
4. Mix the filling: In a large bowl, combine the cooked shrimp, crab meat, cooked rice, sautéed onion and garlic, Parmesan cheese, breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, paprika, salt, and pepper. Mix well until fully combined.
5. Stuff the peppers: Pack each bell pepper tightly with the crab and shrimp mixture.
6. Prepare for baking: Place the stuffed peppers in the prepared baking dish. Drizzle a little olive oil over the top of each pepper.
7. Bake: Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the tops are golden brown.
8. Garnish and serve: Garnish with fresh parsley and serve hot.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 25-30 minutes
• Total Time: 40-45 minutes
• Servings: 4

Variations

• Cheese: Add shredded mozzarella or cheddar cheese to the filling for an extra cheesy version.
• Vegetarian: Substitute the shrimp and crab with sautéed mushrooms or other vegetables for a vegetarian option.
• Spice: Add diced jalapeños or red pepper flakes to the filling for a spicy kick.

Storage/Reheating

• Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quicker option, though the texture may vary.

10 FAQs

1. Can I use frozen shrimp?
   Yes, just be sure to thaw and peel them before using.
2. What type of bell peppers work best?
   Any color of bell pepper works well. Red, yellow, or green can add a nice visual appeal.
3. Can I make these ahead of time?
   Yes, you can prepare the filling and stuff the peppers a day in advance. Just bake them when you’re ready to serve.
4. What can I serve with stuffed bell peppers?
   A simple side salad, rice, or crusty bread pairs well with stuffed peppers.
5. How can I make these gluten-free?
   Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
6. Can I freeze stuffed bell peppers?
   Yes, you can freeze them before baking. Just thaw and bake when you’re ready to eat.
7. What is Old Bay seasoning?
   Old Bay is a blend of spices commonly used in seafood dishes. You can substitute it with a mix of celery salt, paprika, and black pepper.
8. How do I know when the peppers are done?
   They should be tender, and the tops should be golden brown.
9. Can I add other seafood?
   Yes, you can mix in other seafood such as scallops or lobster for a gourmet touch.
10. What if I don’t have Parmesan cheese?
    You can substitute it with any hard cheese, like pecorino or aged cheddar.

Conclusion

Crab and shrimp stuffed bell peppers are a delicious and impressive dish that combines fresh seafood with the vibrant flavors of bell peppers. They are perfect for any occasion, from a family dinner to a festive gathering. With easy preparation and endless variations, this recipe is sure to become a favorite in your household. Enjoy!

Print