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Crab and Shrimp Stuffed Bell Peppers

A delightful dish that combines fresh seafood with the warmth of stuffed vegetables, perfect for busy weeknights or special gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 1/2 lb lump crab meat
  • 1/2 lb small shrimp, peeled and deveined
  • 1/2 cup cooked rice
  • 1/4 cup diced onions
  • 1/4 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1 clove garlic, minced
  • 1/2 cup bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon Old Bay seasoning
  • Salt and pepper to taste
For the peppers
  • 4 large bell peppers Cut the tops off and remove seeds and membranes.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
Cooking
  1. In a skillet, heat olive oil over medium heat. Sauté onions, celery, green bell pepper, and garlic until softened.
  2. Add shrimp and cook until pink.
  3. Stir in crab meat, cooked rice, bread crumbs, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper. Mix well.
Assembly
  1. Fill each bell pepper with the crab and shrimp mixture.
  2. Place the stuffed peppers in a baking dish.
Baking
  1. Bake in preheated oven for 25-30 minutes, until the peppers are tender and the filling is heated through.
Serving
  1. Serve warm and enjoy.

Notes

Pairs well with a light salad or garlic bread. For longer storage, freeze before baking, wrapped tightly. Reheat after baking directly from freeze.