Description
Crab and Shrimp Stuffed Bell Peppers are a delicious seafood-filled dish featuring tender bell peppers packed with a savory mixture of shrimp, crab meat, and cheesy goodness. Topped with a crispy breadcrumb layer, these stuffed peppers make a flavorful and satisfying meal.
Ingredients
Scale
For the Stuffed Bell Peppers:
- 6 large bell peppers (red, yellow, or green)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ pound shrimp, peeled, deveined, and chopped
- ½ pound lump crab meat, picked over for shells
- 1 cup cooked white rice (optional for a heartier stuffing)
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
For the Topping:
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- 1 teaspoon paprika
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with a bit of olive oil to prevent the peppers from sticking.
- Prep the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim a small slice off the bottom so the peppers stand upright. Place the peppers in the prepared baking dish.
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Cook the Seafood: Add the chopped shrimp to the skillet and cook for 2-3 minutes, until just opaque. Stir in the crab meat and cook for an additional 2 minutes, just until heated through. Remove the skillet from heat.
- Prepare the Stuffing: In a large mixing bowl, combine the cooked seafood, sautéed onions and garlic, cooked rice (if using), mayonnaise, Parmesan cheese, ½ cup of the mozzarella cheese, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Stuff the Peppers: Using a spoon, carefully stuff each bell pepper with the seafood mixture, pressing it down lightly to fill each pepper completely. Sprinkle the remaining ½ cup of mozzarella cheese over the top of each stuffed pepper.
- Prepare the Topping: In a small bowl, mix the breadcrumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture evenly over the stuffed peppers.
- Bake the Peppers: Cover the baking dish with foil and bake the stuffed peppers in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the topping is golden brown and the peppers are tender.
- Cool and Serve: Remove the baking dish from the oven and let the peppers cool for 5 minutes before serving. Garnish with additional parsley if desired, and enjoy your Crab and Shrimp Stuffed Bell Peppers hot.
Notes
- Substitute: You can use frozen shrimp, just make sure to thaw and drain them before use.
- Make Ahead: Prepare and stuff the peppers a day in advance. Refrigerate them before baking.
- Freezing: Freeze before baking, thaw overnight in the refrigerator, and bake as directed.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 100 mg