Description
Delicious Crab and Shrimp Stuffed Bell Peppers filled with a savory mixture of seafood, cheese, and aromatic herbs, baked to golden perfection. This hearty seafood dish combines tender bell peppers with creamy stuffing and a crispy breadcrumb topping, perfect for a satisfying dinner that serves six.
Ingredients
Scale
Bell Peppers
- 6 large bell peppers (red, yellow, or green)
Seafood Stuffing
- 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
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 olive oil to prevent the peppers from sticking during baking.
- Prep the Bell Peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Trim a small slice off the bottom if needed so the peppers stand upright. Arrange the peppers in the prepared baking dish.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Cook the Seafood: Add chopped shrimp to the skillet and cook for 2-3 minutes until just opaque. Stir in the crab meat and cook for another 2 minutes to heat through. Remove from heat.
- Prepare the Stuffing: In a large bowl, combine the cooked seafood mixture, sautéed onions and garlic, cooked rice (if using), mayonnaise, Parmesan cheese, half of the mozzarella cheese, chopped parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix thoroughly until evenly combined.
- Stuff the Peppers: Spoon the seafood stuffing into each pepper, pressing down gently to fill completely. Sprinkle the remaining mozzarella cheese evenly over the top of each stuffed pepper.
- Prepare the Topping: In a small bowl, mix breadcrumbs, Parmesan cheese, melted butter, and paprika until well combined. Sprinkle this mixture evenly on top of the stuffed peppers.
- Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and bake for an additional 10 minutes until the breadcrumb topping is golden and the peppers are tender.
- Cool and Serve: Remove the peppers from the oven and let cool for 5 minutes. Garnish with extra chopped parsley if desired, and serve warm.
Notes
- For a heartier version, include the cooked white rice; omit if you prefer a lighter filling.
- Use fresh seafood for best flavor and texture.
- Adjust Old Bay seasoning to taste depending on your spice preference.
- The breadcrumb topping adds a nice crunch but can be omitted for gluten-free diets.
- These stuffed peppers can be prepared a day ahead and baked just before serving.
