Description
Delicious crab and shrimp stuffed bell peppers baked to perfection, combining tender seafood with fresh vegetables and melted cheddar cheese for a flavorful and satisfying meal.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Seafood and Rice
- 1/2 pound crab meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup cooked rice
Vegetables and Herbs
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
Seasonings and Others
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside to be stuffed later.
- Sauté Vegetables and Cook Shrimp: In a skillet, heat olive oil over medium heat. Sauté the diced onions, celery, and minced garlic until they become soft, about 5 minutes. Add the shrimp and cook until they turn pink, approximately 3-4 minutes. Remove the skillet from heat.
- Mix Stuffing Ingredients: In a large bowl, combine the cooked shrimp (cut if desired), crab meat, cooked rice, diced tomatoes, chopped parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix thoroughly until well combined.
- Stuff the Bell Peppers: Fill each prepared bell pepper with the seafood mixture evenly. Place them upright in a baking dish, then sprinkle the tops with shredded cheddar cheese.
- Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Cool and Serve: Take the stuffed peppers out of the oven and let them cool slightly before serving to ensure the flavors meld and they can be eaten comfortably.
Notes
- You can use any color bell peppers according to your preference or for a colorful presentation.
- For extra flavor, consider adding a splash of Worcestershire sauce or hot sauce to the stuffing mixture.
- Leftover stuffed peppers can be refrigerated for up to 2 days and reheated in the oven.
- Make sure to remove all seeds and membranes from the peppers to allow easier stuffing and eating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
