Description
Delicious crab and shrimp stuffed bell peppers baked to perfection, combining tender seafood with creamy cheeses and fragrant seasonings for a flavorful, wholesome main course.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (any color)
Seafood Mixture
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, drained and picked over
Filling
- 1/2 cup cooked rice
- 1/4 cup mayonnaise
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
Garnish
- Chopped parsley
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Arrange the peppers in a baking dish with the cut side facing up.
- Sauté Aromatics and Shrimp: Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds. Add chopped raw shrimp and cook for 2–3 minutes until they turn just pink, then remove from heat.
- Combine Filling Ingredients: In a large bowl, gently mix the cooked shrimp mixture with lump crab meat, cooked rice, mayonnaise, softened cream cheese, shredded mozzarella, grated Parmesan, lemon juice, Old Bay seasoning, and black pepper until well combined.
- Stuff the Peppers: Fill each bell pepper evenly with the seafood mixture. Place the stuffed peppers upright back into the baking dish.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake for 25 minutes to allow the flavors to meld and the peppers to soften.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the tops turn golden and the peppers are tender.
- Garnish & Serve: Remove from the oven and sprinkle chopped parsley on top for a fresh finish. Serve warm.
Notes
- You can use cooked shrimp in place of raw shrimp; just gently fold them into the crab mixture without sautéing.
- For a low-carb version, substitute cooked rice with cauliflower rice.
- Feel free to use any color bell peppers depending on your preference or availability.
- Ensure the crab meat is fresh and properly drained to avoid soggy filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
