Description
Crab and Shrimp Stuffed Bell Peppers are a flavorful and hearty seafood twist on the classic stuffed peppers, packed with succulent crab, shrimp, vegetables, and seasonings, then baked to perfection.
Ingredients
Units
Scale
- 4 large bell peppers, tops cut and seeds removed
- 1/2 lb cooked shrimp, chopped
- 1/2 lb lump crab meat
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cooked white rice
- 1/4 cup mayonnaise
- 1/4 cup shredded Parmesan cheese
- 1 tsp Old Bay seasoning
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1/4 cup breadcrumbs (optional, for topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add onion, celery, red bell pepper, and garlic. Cook until softened, about 5 minutes. Remove from heat.
- In a large mixing bowl, combine the cooked vegetables, chopped shrimp, crab meat, cooked rice, mayonnaise, Parmesan cheese, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Mix well.
- Stuff each bell pepper with the seafood mixture, pressing down gently to fill completely.
- Place the stuffed peppers in a baking dish. If using, sprinkle breadcrumbs on top of each stuffed pepper.
- Bake for 25–30 minutes, until the peppers are tender and the filling is heated through and slightly golden on top.
- Garnish with chopped parsley before serving.
Notes
- You can substitute the mayonnaise with cream cheese for a richer filling.
- Use any color bell pepper, though red and yellow are sweeter.
- Pre-cook the bell peppers for 5 minutes if you prefer them softer.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 105mg