Description
Crab and Shrimp Stuffed Bell Peppers are a delicious and elegant dish combining fresh seafood with a savory blend of vegetables, rice, and cheese. Baked until golden and tender, these stuffed peppers are perfect as a main course or appetizer and bring a coastal-inspired touch to your table.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers, halved lengthwise and seeds removed
Seafood Filling
- 1/2 lb lump crab meat, picked over for shells
- 1/2 lb cooked shrimp, chopped
- 1/2 cup cooked rice
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping and Garnish
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped parsley
- Olive oil for drizzling
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Arrange the halved bell peppers in the dish with the cut side facing up, ready for stuffing.
- Make the Seafood Filling: In a large bowl, gently combine the lump crab meat, chopped cooked shrimp, cooked rice, celery, red onion, minced garlic, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and black pepper until evenly mixed.
- Stuff the Peppers: Spoon the seafood mixture evenly into each bell pepper half, filling them generously but neatly.
- Prepare the Topping: In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture evenly over the tops of the stuffed peppers, then drizzle lightly with olive oil to help create a golden crust while baking.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 25–30 minutes, or until the topping is golden brown and the peppers are tender when pierced with a fork.
- Garnish and Serve: Remove the stuffed peppers from the oven and sprinkle with chopped parsley. Serve warm, optionally with lemon wedges on the side for added brightness.
Notes
- You can substitute quinoa for rice for a gluten-free or higher protein option.
- Add a splash of hot sauce to the filling if you prefer some extra heat.
- Use pre-cooked frozen shrimp for convenience; just thaw before chopping.
- This dish works well as a main course or as an elegant appetizer for gatherings.
