Description
Crab and Shrimp Stuffed Bell Peppers: Bring coastal flavors to your kitchen with this easy, comforting dish. Ideal for weeknights or any special occasion!
Ingredients
Scale
- Main Ingredients:
- 6 medium bell peppers, any color (halved lengthwise, seeds removed)
- 1 lb lump crab meat (fresh or good quality canned, well-drained)
- 1 lb medium shrimp (peeled, deveined, finely chopped)
- 1 cup cooked white rice
- Flavor Boosters:
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 stalk celery, finely diced
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
- 2 tsp Old Bay seasoning
- Salt and black pepper to taste
- Creamy Binder:
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup panko breadcrumbs
- Finishing Touches:
- 1/4 cup grated Parmesan cheese
Instructions
- Prep Those Peppers:: First things first, get those bell peppers ready! Halve them lengthwise and scoop out all the seeds and membranes. Then, here’s my secret: par-boil them. Pop them into a large pot of boiling, salted water for about 5-7 minutes. You want them slightly tender, but still holding their shape. This step is SO important for tender peppers, honestly, I learned that the hard way with some unpleasantly firm peppers once!
- Sauté the Aromatics:: While your peppers are getting their spa treatment, grab a large skillet and heat a little olive oil over medium heat. Toss in your diced onion, celery, and garlic. Sauté them until they’re softened and fragrant, about 5-7 minutes. Oh, the smell of these aromatics cooking is just incredible, it always signals something delicious is coming! Let them cool down a bit before mixing them into the seafood, otherwise, you might accidentally cook your seafood too much before it even hits the oven.
- Mix the Filling Magic:: In a big mixing bowl, combine your cooked rice, the sautéed aromatics, lump crab meat, chopped shrimp, fresh parsley, lemon juice, Old Bay seasoning, softened cream cheese, mayonnaise, and panko breadcrumbs. Give it a good stir until everything is wonderfully combined. This is where you can really get in there with your hands, making sure everything is evenly distributed. Don’t be shy! Taste a tiny bit and adjust your salt and pepper; this is your chance to make it just right.
- Stuff ‘Em Up:: Now for the fun part! Carefully spoon your delicious crab and shrimp filling into each par-boiled bell pepper half. Don’t be afraid to mound it up a bit; we want generous portions! Make sure they’re packed fairly well, but not so tight that the filling feels compressed. I always try to get them looking pretty and plump, almost like little edible boats. This is where a little mess is totally okay, just embrace the kitchen chaos!
- Bake Until Golden:: Arrange your stuffed bell peppers in a baking dish. I usually use a 9×13 inch dish, but whatever fits them snugly is great. Sprinkle the tops with your grated Parmesan cheese. Pop the dish into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender, the filling is heated through, and the cheese on top is beautifully golden and bubbly. The aroma filling your kitchen at this point is just heavenly!
- Serve Warm & Enjoy:: Carefully remove the Delicious Crab and Shrimp Stuffed Bell Peppers from the oven. Let them cool for just a few minutes before serving; they’ll be piping hot! I love to garnish mine with a little extra fresh parsley or a lemon wedge, just for a pop of color and extra zest. Take a moment to admire your work – those vibrant colors and the savory aroma are honestly so rewarding. Enjoy every single bite of your homestyle meal!