RecipeCastle

Delicious Crab and Shrimp Stuffed Bell Peppers

Delicious Crab and Shrimp Stuffed Bell Peppers

Ingredients

  • 4large bell peppers - any color will work (though red, yellow, and orange provide a naturally sweet flavor.)
  • 1 tablespoonolive oil - for sautéing vegetables (providing healthy fats.)
  • 1onion (chopped - adds sweetness and depth of flavor.)
  • 2 clovesgarlic (minced - provides a fragrant base for the filling.)
  • 1celery stalk (chopped - brings a nice crunch to the dish.)
  • ½ cupchopped mushrooms (optional - adds umami flavor, though can be omitted for a lighter version.)
  • 8 ozlump crab meat - the star ingredient (offering sweet, delicate flavors.)
  • 8 ozcooked and chopped shrimp - enhances the seafood richness and provides a satisfying protein.
  • ½ cuppanko breadcrumbs - adds a lovely texture to the stuffing.
  • ¼ cupchopped fresh parsley - brightens the dish with color and freshness.
  • 1 tablespoonlemon juice - brings acidity (balancing the richness of the seafood.)
  • 1 teaspoondried thyme - complements the seafood with its aromatic quality.
  • ½ teaspoonpaprika - offers warmth and a hint of earthiness to the flavor.
  • —Salt & pepper to taste - essential for enhancing the flavors.
  • 1 cupshredded cheddar cheese - provides gooeyness and a delicious cheesy topping.
  • ½ cupchicken broth (or vegetable broth - adds moisture to the baking dish.)

Instructions

  1. 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent the peppers from sticking.

  2. 2

    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.

  3. 3

    (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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Add moisture: Pour ½ cup of chicken broth (or vegetable broth) into the greased baking dish, creating a steaming environment for the stuffed peppers.

  8. 8

    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.

  9. 9

    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.

  10. 10

    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!