Description
Delicious crab and shrimp stuffed bell peppers filled with a savory seafood and rice mixture, topped with melted cheddar cheese, and baked to perfection. This recipe offers a flavorful, comforting seafood dish that’s perfect for a family dinner or special occasion.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Seafood Filling
- 1/2 pound crab meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup cooked rice
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping and Cooking
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside for stuffing.
- Sauté Vegetables and Cook Shrimp: In a skillet, heat olive oil over medium heat. Add diced onions, celery, and minced garlic. Sauté until the vegetables are soft, about 5 minutes. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove the skillet from heat to cool slightly.
- Mix the Seafood Filling: In a large bowl, combine the cooked shrimp (chopped if desired), crab meat, cooked rice, diced tomatoes, chopped parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix all ingredients thoroughly until well incorporated.
- Stuff the Peppers: Spoon the seafood mixture into each hollowed bell pepper, filling them evenly. Place the stuffed peppers upright in a baking dish. Sprinkle shredded cheddar cheese evenly over the top of each stuffed pepper.
- Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the stuffed peppers from the oven and allow them to cool slightly. Serve warm as a satisfying main dish.
Notes
- Use any color bell peppers you prefer or a mix for a vibrant presentation.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the filling.
- Cooked rice can be substituted with quinoa or cauliflower rice for a different texture or lower carb options.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
