These Crab and Shrimp Stuffed Bell Peppers are a delightful seafood twist on a classic dish. Filled with a creamy mixture of crab, shrimp, and seasonings, these bell peppers make a delicious and impressive meal.
📋 Ingredients:
- 🌶️ 4 large bell peppers (any color), tops cut off and seeds removed
- 🦀 1/2 pound lump crab meat, picked over for shells
- 🍤 1/2 pound shrimp, peeled, deveined, and chopped
- 🧈 2 tablespoons unsalted butter
- 🧅 1 small onion, finely chopped
- 🧄 3 cloves garlic, minced
- 🌿 1 celery stalk, finely chopped
- 🥛 1/2 cup heavy cream
- 🧀 1 cup shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🌿 1/2 teaspoon Old Bay seasoning
- 🌿 1 teaspoon dried thyme
- 🌿 1 teaspoon dried parsley
- 🌿 1/2 teaspoon paprika
- 🧂 Salt and black pepper, to taste
- 🌿 1/4 cup bread crumbs
- 🧈 1 tablespoon melted butter (for topping)
- 🌿 Fresh parsley, chopped (optional, for garnish)
📝 Directions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright. Arrange the bell peppers in a baking dish.
- Cook the Filling:
- In a large skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped shrimp and cook until just pink, about 2-3 minutes.
- Add the lump crab meat, heavy cream, Old Bay seasoning, dried thyme, dried parsley, paprika, salt, and black pepper. Cook for 2-3 minutes until heated through.
- Remove from heat and stir in the shredded mozzarella and Parmesan cheeses until melted and well combined.
- Stuff the Peppers:
- Spoon the seafood mixture evenly into the prepared bell peppers.
- Prepare the Topping:
- In a small bowl, mix the bread crumbs with the melted butter. Sprinkle the crumb mixture evenly over the stuffed peppers.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the topping is golden brown.
- Serve:
- Allow the stuffed peppers to cool for a few minutes before serving.
- Garnish with chopped fresh parsley if desired.
Preparation time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 350 kcal per serving
💡 Notes:
- For an extra touch of flavor, you can add a splash of white wine to the filling mixture while cooking.
- If you prefer a spicier dish, you can add a pinch of red pepper flakes to the filling.
- These stuffed peppers pair well with a side salad or steamed vegetables for a complete meal.