Crab and Shrimp Stuffed Bell Peppers
Description:
This luxurious seafood dish features sweet crab meat and tender shrimp mixed with aromatic vegetables, fresh herbs, and a creamy, cheesy filling. It’s baked inside vibrant bell peppers until golden and bubbling. Perfect for a gourmet dinner or a festive gathering.
Ingredients (Serves 4):
For the Peppers:
4 large bell peppers (any color), tops cut off, seeds removed
1 tbsp olive oil
Salt and pepper to taste
Seafood Filling:
1/2 lb cooked shrimp, peeled, deveined, chopped
1/2 lb lump crab meat (check for shell pieces)
2tbsp olive oil
1/2 small onion, finely chopped
2 garlic cloves, minced
1 celery stalk, finely diced
1/4 cup red bell pepper, finely chopped
1/4 cup green onions, sliced
1/4 cup parsley, chopped
1/2 cup breadcrumbs (panko or regular)
1/4 cup grated Parmesan
1/2 cup shredded mozzarella (optional)
1/2 cup mayonnaise or cream cheese (for creaminess)
1 tbsp lemon juice
1 tsp Old Bay seasoning
Salt and pepper to taste
Dash of hot sauce or cayenne (optional)
Instructions:
Preheat the oven to 375°F (190°C).
Prepare bell peppers:
Rub the outside with olive oil, sprinkle lightly with salt.
Place in a baking dish and roast for 10 minutes (this softens them slightly).
Make the filling:
Ina skillet, melt butter over medium heat. Add onion, celery, garlic, and red bell pepper. Sauté for 3–4 minutes until softened.
Remove from heat. Stir in chopped shrimp, crab meat, parsley, green onions, lemon juice, mayonnaise (or cream cheese), Parmesan, half the breadcrumbs, mozzarella, Old Bay, and season with salt, pepper, and hot sauce.
Mix well to form a creamy stuffing.
Stuff the peppers:
Fill each pepper with the seafood mixture.
Top with remaining breadcrumbs and a sprinkle of Parmesan.
Bake:
Cover with foil and bake for 20 minutes.
Uncover and bake another 10–15 minutes until tops are golden and the filling is bubbly.
Garnish & Serve:
Top with fresh parsley and a squeeze of lemon if desired.
Nutritional Information (per serving, 1 stuffed pepper):
Calories: ~410 kcal
Protein: 28g
Fat: 25g
Carbohydrates: 18g
Fiber: 3g
Sugar: 5g
Sodium: ~720mg
(Values vary depending on exact ingredients used.)
Total Time:
Prep: 20 minutes
Cook: 35 minutes
Total: ~55 minutes
Q&A Section:
Q1: Can I make this recipe ahead of time?
A: Yes! Assemble the stuffed peppers up to 1 day in advance. Cover and refrigerate. Bake just before serving.
Q2: Can I freeze stuffed peppers?
A: Yes. Freeze individually wrapped cooked or uncooked peppers. To reheat, bake from frozen at 375°F for 40–50 minutes.
Q3: Can I use canned crab?
A: Absolutely, but choose high-quality lump crab for best flavor. Drain well.
Q4: Can I make this dish spicier?
A: Add diced jalapeños to the filling or increase cayenne/hot sauce.
Q5: What’s a good side dish for these?
A: Garlic butter rice, a crisp garden salad
, or roasted vegetables pair we