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Delicious Crab and Shrimp Stuffed Bell Peppers
Alyssa

Delicious Crab and Shrimp Stuffed Bell Peppers

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

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.

Method
 

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