Crab and Shrimp Stuffed Bell Peppers

This recipe is a twist on traditional stuffed peppers, with the added luxury of crab and shrimp. The combination of succulent crab meat, juicy shrimp, and flavorful spices creates a filling that’s both decadent and delicious. The bell peppers add a pop of color and a crunchy texture, making this dish a feast for the eyes as well as the taste buds.

Get ready to indulge in a delicious and flavorful dish that’s perfect for any occasion! Crab and Shrimp Stuffed Bell Peppers are a mouth-watering recipe that combines the sweetness of bell peppers, the richness of crab and shrimp, and the savory flavor of spices.

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Ingredients:(Servings: 4)

4 large bell peppers

1/2 lb crab meat, drained and flaked

1/2 lb cooked shrimp, chopped

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup celery, finely chopped

1/2 cup mayonnaise

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

1 tsp Old Bay seasoning

Salt and pepper to taste

2 tbsp olive oil

Directions:

Preheat the oven to 375°F (190°C). Lightly grease a

baking dish.

Cut the tops off the bell peppers and remove the seeds

and membranes. Set the peppers aside.

In a large skillet, heat the olive oil over medium heat.

Add the onion, garlic, and celery, and sauté until softened, about 5 minutes.

In a large bowl, combine the crab meat, shrimp, cooked rice, sautéed onion mixture, mayonnaise, mozzarella cheese, Parmesan cheese, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined.

Stuff the bell peppers with the seafood mixture, pressing down gently to fill each pepper completely.

Place the stuffed peppers in the prepared baking dish. Cover with aluminum foil.

Bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the filling is heated through and slightly golden on top.

Let the peppers cool for a few minutes before serving.

Nutrition Information (per serving):

 Calories: 250-300
Protein: 25-30g
Fat: 10-12g
Saturated Fat: 2-3g
Cholesterol: 60-80mg
Sodium: 200-250mg
Carbohydrates: 10-12g
Fiber: 2-3g
Sugar: 2-3g