Name: Delicious Crab and Shrimp Stuffed Bell Peppers
Ingredients: 4 large bell peppers – any color will work, though red, yellow, and orange provide a naturally sweet flavor.; 1 tablespoon olive oil – for sautéing vegetables, providing healthy fats.; 1 onion, chopped – adds sweetness and depth of flavor.; 2 cloves garlic, minced – provides a fragrant base for the filling.; 1 celery stalk, chopped – brings a nice crunch to the dish.; ½ cup chopped mushrooms (optional) – adds umami flavor, though can be omitted for a lighter version.; 8 oz lump crab meat – the star ingredient, offering sweet, delicate flavors.; 8 oz cooked and chopped shrimp – enhances the seafood richness and provides a satisfying protein.; ½ cup panko breadcrumbs – adds a lovely texture to the stuffing.; ¼ cup chopped fresh parsley – brightens the dish with color and freshness.; 1 tablespoon lemon juice – brings acidity, balancing the richness of the seafood.; 1 teaspoon dried thyme – complements the seafood with its aromatic quality.; ½ teaspoon paprika – offers warmth and a hint of earthiness to the flavor.; Salt & pepper to taste – essential for enhancing the flavors.; 1 cup shredded cheddar cheese – provides gooeyness and a delicious cheesy topping.; ½ cup chicken broth (or vegetable broth) – adds moisture to the baking dish.

Description

Delight in crab and shrimp stuffed bell peppers—a flavorful blend of seafood, veggies, and melted cheese, perfect for any meal.

Ingredients

Scale

4 large bell peppers – any color will work, though red, yellow, and orange provide a naturally sweet flavor.
1 tablespoon olive oil – for sautéing vegetables, providing healthy fats.
1 onion, chopped – adds sweetness and depth of flavor.
2 cloves garlic, minced – provides a fragrant base for the filling.
1 celery stalk, chopped – brings a nice crunch to the dish.
½ cup chopped mushrooms (optional) – adds umami flavor, though can be omitted for a lighter version.
8 oz lump crab meat – the star ingredient, offering sweet, delicate flavors.
8 oz cooked and chopped shrimp – enhances the seafood richness and provides a satisfying protein.
½ cup panko breadcrumbs – adds a lovely texture to the stuffing.
¼ cup chopped fresh parsley – brightens the dish with color and freshness.
1 tablespoon lemon juice – brings acidity, balancing the richness of the seafood.
1 teaspoon dried thyme – complements the seafood with its aromatic quality.
½ teaspoon paprika – offers warmth and a hint of earthiness to the flavor.
Salt & pepper to taste – essential for enhancing the flavors.
1 cup shredded cheddar cheese – provides gooeyness and a delicious cheesy topping.
½ cup chicken broth (or vegetable broth) – adds moisture to the baking dish.

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the peppers from sticking.
Prepare the bell peppers: Wash them under cold water, then cut off the tops and carefully remove the seeds. Ensure you create enough space for the stuffing.
(Optional) Blanch the peppers: For a softer texture, you can blanch the prepared peppers in boiling salted water for 3-4 minutes. Afterward, immerse them in ice water to halt the cooking process, then let them cool.
Sauté the aromatics: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, chopped celery, and (if using) chopped mushrooms. Sauté for about 5-7 minutes until the onions are translucent and fragrant.
Prepare the stuffing: In a mixing bowl, combine 8 oz of lump crab meat, 8 oz of cooked and chopped shrimp, ½ cup of panko breadcrumbs, ¼ cup of chopped fresh parsley, 1 tablespoon of lemon juice, 1 teaspoon of dried thyme, ½ teaspoon of paprika, along with salt and pepper to taste. Carefully fold the sautéed mixture into the seafood filling.
Stuff the peppers: Generously fill each bell pepper with the seafood mixture, pressing gently to ensure it’s packed well. Top each stuffed pepper generously with 1 cup of shredded cheddar cheese.
Add moisture: Pour ½ cup of chicken broth (or vegetable broth) into the greased baking dish, creating a steaming environment for the stuffed peppers.
Cover and bake: Cover the baking dish tightly with foil and bake in the preheated oven for about 20-25 minutes or until the peppers are tender.
Broil for finish: Remove the foil and broil the stuffed peppers on high for an additional 2-3 minutes, or until the cheese is bubbly and golden.
Cool and serve: Allow the stuffed peppers to cool slightly before serving. Pair them with rice or your favorite dipping sauce for an extra layer of enjoyment!