Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers are a delightful seafood twist on the classic stuffed pepper recipe. These bell peppers are packed with a rich and savory filling made from fresh or canned crab, succulent shrimp, and a mix of aromatics, herbs, and cheese. Baked until tender and golden, this dish balances the sweetness of the bell peppers with the delicate flavor of the seafood, offering a light yet satisfying meal that feels both elegant and comforting.

Ingredients:

4 large bell peppers (red, yellow, orange, or green)

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 celery stalk, chopped

½ cup chopped mushrooms (optional)

8 ounces lump crab meat

8 ounces cooked and chopped shrimp

½ cup panko breadcrumbs (Oats)

¼ cup chopped fresh parsley

1 tablespoon lemon juice

1 teaspoon dried thyme

½ teaspoon paprika

Salt and freshly ground black pepper to taste

1 cup shredded cheddar cheese

½ cup chicken broth (or vegetable broth)

Instructions:

Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.

Prepare the Bell Peppers: Wash the bell peppers and cut off the tops, creating a lid. Carefully remove the seeds and membranes from the inside of the peppers.

Blanch the Peppers (Optional): For a softer texture, you can blanch the bell peppers before stuffing. Bring a pot of salted water to a boil. Add the bell pepper halves and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.

Saute the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Combine Seafood and Breadcrumbs: In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well.

Stuff the Peppers: Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly.

Cheese and Broth: Top each stuffed pepper with some shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish (around ½ cup). This will help prevent the peppers from drying out while baking.

Bake and Broil: Cover the baking dish with aluminum foil (tented slightly to allow some steam to escape). Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through.

Golden Topping (Optional): Uncover the baking dish and remove the foil. Broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.

Serve and Enjoy: Let the stuffed peppers cool slightly before serving. Enjoy them with a side of rice or your favorite dipping sauce.

TIPS:

Be sure to taste the stuffing and adjust seasoning before stuffing the peppers.

You can prepare the stuffing and peppers ahead of time and bake them right before serving.

Serve with a side salad or garlic bread to complete the meal.

These notes will help you adjust the recipe based on personal preference while maintaining a great balance of flavors and textures.

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