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Crab and Shrimp Stuffed Bell Peppers

A comforting and easy dish featuring bell peppers stuffed with a flavorful mixture of crab, shrimp, and rice, perfect for both weeknight dinners and special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1/2 lb crab meat, drained and flaked Rinse lightly if very salty.
  • 1/2 lb cooked shrimp, chopped Pre-cooked shrimp can save time.
  • 1 cup cooked rice Day-old rice holds up better.
  • 1 small onion, finely chopped Adds sweetness to the filling.
  • 2 cloves garlic, minced Use fresh garlic for better flavor.
  • 1/2 cup celery, finely chopped Provides crunch and flavor.
  • 1/2 cup mayonnaise Use good-quality mayo for creaminess.
  • 1/2 cup shredded mozzarella cheese Can substitute with pepper jack for spice.
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped For garnish.
  • 1 tbsp lemon juice Brightens flavor.
  • 1 tsp Old Bay seasoning
  • Salt and pepper to taste Salt and pepper to taste
  • 2 tbsp olive oil
For the Peppers
  • 4 large bell peppers

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Heat the olive oil in a large skillet over medium heat, then add the onion, garlic, and celery. Sauté for about 5 minutes until soft and translucent.
Mixing the Filling
  1. In a large bowl, combine the crab meat, chopped shrimp, cooked rice, and the sautéed onion mixture.
  2. Add mayonnaise, mozzarella, Parmesan, parsley, lemon juice, Old Bay, salt, and pepper. Mix until creamy and evenly coated.
Stuffing and Baking
  1. Stuff each bell pepper with the seafood mixture, pressing gently to fill them completely.
  2. Place the peppers snugly in the prepared baking dish and cover the dish with foil.
  3. Bake for 25 minutes, then remove the foil and bake an additional 10 minutes until the peppers are tender and the tops turn lightly golden.
  4. Let the peppers rest for a few minutes before serving, garnished with extra parsley and a squeeze of lemon.

Notes

This recipe is forgiving, allowing for improvisation with available ingredients. Consider using pre-cooked shrimp and canned crab to cut prep time. For a smoky flavor, add smoked paprika. Pair with a light salad or roasted potatoes.