Description
Crab and Shrimp Stuffed Bell Peppers are a flavorful and comforting seafood dish featuring tender bell peppers filled with a creamy mixture of crab meat, shrimp, and cheeses, seasoned with aromatic herbs and spices, then baked to perfection and finished under the broiler for a golden top.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Seafood Filling
- 1 cup cooked crab meat, flaked
- 1 cup cooked shrimp, chopped
- ½ cup cream cheese, softened
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 green onions, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- Salt and pepper to taste
Other
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the stuffed peppers.
- Prep the Peppers: Cut the tops off the bell peppers and carefully remove the seeds and membranes. Drizzle the outside and inside of the peppers lightly with olive oil, then place them upright in a baking dish.
- Make the Filling: In a mixing bowl, combine cream cheese, shredded mozzarella, and grated Parmesan cheese until smooth and creamy. Gently fold in the cooked crab meat, chopped shrimp, minced garlic, chopped green onions, fresh parsley, Old Bay seasoning, paprika, cayenne pepper if using, and salt and pepper. Mix thoroughly but gently to maintain the texture of the seafood.
- Stuff the Peppers: Spoon the seafood and cheese mixture evenly into each prepared bell pepper, filling them generously but without overpacking.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake for 25 minutes, allowing the flavors to meld and the filling to heat through.
- Broil for Browning: Remove the foil and switch your oven to broil. Place the peppers under the broiler for 3-5 minutes until the tops are golden brown and bubbly. Watch carefully to avoid burning.
- Garnish and Serve: Remove the stuffed peppers from the oven and garnish with additional fresh parsley before serving hot.
Notes
- You can use any color bell peppers based on your preference; red, yellow, or orange add sweetness.
- If fresh crab or shrimp is not available, good quality canned or frozen versions can be used after proper thawing.
- The cayenne pepper is optional; omit it for a milder dish or add more for extra heat.
- Leftover stuffed peppers can be refrigerated for up to 2 days and reheated in the oven.
- Use a non-stick or glass baking dish to prevent sticking and for easy cleanup.
