🦀🍤 Crab and Shrimp Stuffed Bell Peppers 🍤🦀

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:

  1. Preheat Oven:
  • Preheat your oven to 375°F (190°C).
  1. 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.
  1. 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 m inced 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.
  1. Stuff the Peppers:
  • Spoon the seafood mixture evenly into the prepared bell peppers.
  1. Prepare the Topping:
  • In a small bowl, mix the bread crumbs with the melted butter. Sprinkle the crumb mixture evenly over the stuffed peppers.
  1. 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.
  1. 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.

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