Description
These Crab and Shrimp Stuffed Bell Peppers are a delightful and colorful dish, perfect for a weeknight dinner or a special occasion. Combining the sweetness of bell peppers with the savory flavors of crab and shrimp, this recipe is easy to make, visually appealing, and incredibly satisfying. The creamy filling, enriched with herbs and cheese, is baked to golden perfection, creating a harmonious blend of textures and tastes.
Ingredients:
- 4 large bell peppers (any color)
- 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
Preparation:
Step 1: Preheat oven to 375°F (190°C).
Step 2: Prepare the peppers: Slice off the tops of the bell peppers, remove the seeds and membranes. Brush the insides and outsides lightly with olive oil. Place the peppers in a baking dish, cut side up.
Step 3: Sauté aromatics: In a skillet, heat the remaining olive oil over medium heat. Add the finely chopped onion, celery, and minced garlic. Cook until softened, about 3–4 minutes, stirring occasionally to prevent burning.
Step 4: Make the filling: In a large bowl, combine the sautéed vegetables, flaked crab meat, chopped shrimp, cooked rice, mayonnaise, mozzarella cheese, Parmesan cheese, chopped parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently until all ingredients are well combined.
Step 5: Stuff the peppers: Spoon the seafood mixture evenly into each pepper, filling them generously.
Step 6: Bake uncovered for 20–25 minutes, or until the tops are golden and bubbly. The peppers should be tender when pierced with a fork.
Step 7: Garnish with extra fresh parsley and a squeeze of lemon juice before serving.
Why You’ll Love This Recipe
This recipe is a winner for several reasons. First, it’s a great way to enjoy seafood in a fun and approachable format. The combination of crab and shrimp provides a rich, decadent flavor that is perfectly balanced by the freshness of the bell peppers and herbs. Second, it’s customizable; you can easily adjust the ingredients to suit your taste or use what you have on hand. Finally, it’s a visually stunning dish that is sure to impress your family and friends.
Serving Suggestions:
- Serve hot, directly from the oven.
- Accompany with a side salad of mixed greens and a light vinaigrette.
- Pair with roasted asparagus or steamed green beans for a complete meal.
- A crusty baguette or garlic bread can be served alongside to soak up the delicious filling.
Tips:
- To save time, use pre-cooked shrimp and crab meat.
- Make sure to drain the crab meat well to avoid a watery filling.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- If you don’t have Old Bay seasoning, you can substitute with a mix of paprika, celery salt, and a pinch of cayenne pepper.
- Feel free to experiment with different types of cheese. Monterey Jack or provolone would also work well.
- If you want to prepare this dish ahead of time, you can stuff the peppers and keep them in the refrigerator until ready to bake. Just add a few extra minutes to the baking time.
Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Nutrition Information: (per serving, approximate)
- Calories: 350
- Protein: 25g
- Sodium: 500mg
Conclusion
Crab and Shrimp Stuffed Bell Peppers are a delightful and versatile dish that is perfect for any occasion. With its vibrant colors, rich flavors, and easy preparation, this recipe is sure to become a new favorite in your culinary repertoire. Enjoy the delicious combination of seafood, vegetables, and herbs in every bite!
Questions and Answers About This Recipe:
Q1: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw it completely and pat it dry before chopping and adding it to the filling. This will prevent the filling from becoming too watery.
Q2: What can I substitute for crab meat if I have an allergy?
A: If you have a crab allergy, you can substitute it with more shrimp, imitation crab meat, or even cooked chicken or turkey. Adjust the seasoning to complement the substitute protein.
Q3: Can I make this recipe vegetarian?
A: Yes, to make this recipe vegetarian, you can omit the crab and shrimp and add more vegetables such as zucchini, mushrooms, or bell peppers. You can also add a can of drained and rinsed black beans or chickpeas for added protein and texture.
Q4: How long can I store leftovers?
A: You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Q5: Can I add breadcrumbs to the filling?
A: Yes, you can add breadcrumbs to the filling. Start with about 1/4 cup of breadcrumbs and mix well. This will help to bind the filling together and add a bit of texture.
