Description
These vibrant bell peppers are packed with a savory mixture of crab, shrimp, and rice, making for a delicious and elegant meal perfect for any occasion.
Ingredients
Scale
- 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)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
- Prepare the Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic; sauté until softened.
- Mix 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.
- Stuff the Peppers: Stuff each bell pepper with the crab and shrimp mixture, packing it tightly.
- Bake: Place the stuffed peppers in the prepared baking dish. Drizzle a little olive oil over the top of each pepper. Bake for 25-30 minutes, or until the peppers are tender and the tops are golden brown.
- Serve: Garnish with fresh parsley and serve hot.
Notes
These stuffed peppers can be made ahead of time and stored in the refrigerator before baking for a quick weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes