Crab And Shrimp Stuffed Bell Peppers Recipe

Picture this: a cozy evening and the smell of garlic and seafood wafting through my kitchen as I whip up these scrumptious shrimp and crab stuffed bell peppers—an explosion of flavors and colors that makes your taste buds dance with every bite!

Creating dishes that burst with flavor is my passion. My Crab and Shrimp Stuffed Bell Peppers are a perfect marriage of tastes and textures: the sweet, delicate crab meat and tender shrimp served alongside the more robust, sautéed onion and garlic and seasoned with a hint of Old Bay (that the kids thankfully don’t mind), all beautifully contained in a colorful bell pepper.

High in protein, this dish is made even healthier by the addition of the bell pepper, which is a great source of vitamin C and other goodies.

Ingredients

• Bell peppers: Rich in vitamins A and C, and antioxidants.
• Shrimp: Packed with protein, low in calories, high in iodine.
• Crab meat: Low in fat, high in omega-3 fatty acids.
• Garlic: Adds flavor and boosts immunity with allicin.
• Parmesan cheese: Provides umami flavor, high in calcium.
• Olive oil: Healthy fats, benefits heart health.
• Onion: Adds sweetness, contains quercetin for heart health.

Ingredient Quantities

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 pound shrimp, peeled, deveined, and chopped
• 1/2 pound crab meat, picked over for shells
• 1/2 cup cooked rice
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste

How to Make this

1. Prepare your oven by setting it to 375 degrees Fahrenheit (190 degrees Celsius). Using a sharp knife, slice the tops off the bell peppers. Remove the insides—the seeds and membranes. This is what you should have when you’re done: the oven is preheated, and the bell peppers are prepared.

2. In a skillet, set over medium heat, warm the olive oil. Add the onion, and sauté until it is translucent, about 5 minutes. Add the garlic, and cook for another minute.

3. Place the diced shrimp in a frying pan and sauté until they turn a light pink, roughly 3 minutes. Take the skillet off the stove and allow the shrimp to cool down for a moment.

4. In a big bowl, combine the shrimp and onion mixture with the crab meat, cooked rice, mayonnaise, lemon juice, and seasonings.

Add to the bowl: Old Bay seasoning, a pinch of cayenne pepper, Parmesan cheese, and chopped parsley. Mix well.

5. Add salt and pepper to the mixture to taste.

6. Fill each bell pepper generously with the mixture of crab and shrimp, and then press that mixture down gently to fill the bell pepper.

7. Stand the stuffed peppers up in a baking dish. Add a little water to the dish, and place it in the oven. The water will help steam the peppers and keep them moist while they bake.

8. Enclose the baking dish in aluminum foil and place it in a 350-degree F preheated oven. Let it stay there for 30 minutes.

9. Take off the foil and keep baking for another 10-15 minutes, or until the peppers are soft and the tops are golden brown.

10. Allow the stuffed peppers to cool a bit before serving. You may garnish them with a bit more parsley, if you like. Then, just dig in! These are so good!

Equipment Needed

1. Oven
2. Sharp knife
3. Cutting board
4. Skillet
5. Frying pan
6. Large mixing bowl
7. Baking dish
8. Aluminum foil
9. Measuring spoons
10. Measuring cups
11. Wooden spoon or spatula
12. Tongs

FAQ

• Can I use frozen shrimp for this recipe?Of course, frozen shrimp can be used. Just be sure to allow them to thaw completely and dry them thoroughly before chopping and mixing them into the filling.
• What type of crab meat is best for this dish?This recipe is perfect for using lump crabmeat, which offers a wonderful texture and flavor, but it works well with claw crabmeat, too, or with a blend of crabmeats that you might have on hand.
• Can I prepare these stuffed peppers in advance?Yes, indeed! The peppers can be prepared a day in advance. The mixture can be stuffed and then the peppers can be placed in a container in the refrigerator until the time of serving. Just pop them in the oven before serving and you are good to go!
• How do I ensure the peppers are cooked properly?Stuffed peppers should be baked at 375 degrees F (190 degrees C) for 25 to 30 minutes, or until the peppers become tender and the tops are a nice light brown.
• Is there a substitute for Old Bay seasoning?In the absence of Old Bay seasoning, you can blend together paprika, celery salt, mustard powder, and a pinch of cayenne for a similar flavor profile.
• Can I use a different type of cheese?Indeed, it is possible to replace the Parmesan with another kind of grated cheese, such as cheddar or Gruyère, which will yield a different but equally delicious flavor.
• How can I make the dish spicier?To increase the heat, opt for more cayenne pepper or a minced jalapeño in the stuffing.

Crab And Shrimp Stuffed Bell Peppers Recipe Substitutions and Variations

Poblano peppers can be used instead of bell peppers for more heat.
Substitute coconut oil for olive oil to change the flavor profile.
Substitute in diced scallops for shrimp, and enjoy a taste that’s just a bit more—how should we put this?—sweet. That’s one way to put it. Substituting scallops for shrimp in this dish won’t necessarily elicit a “sea” response that’s any different from the one you’d get if you’d stuck with shrimp. But that’s not the only seafood substitute you could use in this dish.
A lighter alternative to mayonnaise is Greek yogurt.
Change out Parmesan for feta for a tangy twist.

Pro Tips

1. Parboil the Peppers: Before stuffing, blanch the bell peppers in boiling water for 2-3 minutes. This step can help soften them, ensuring they are perfectly tender after baking.