Can I prepare Crab and Shrimp Stuffed Bell Peppers ahead of time?

Yes, you can prepare the filling a day in advance and stuff the peppers just before baking. Alternatively, assemble the entire dish and refrigerate, then bake as directed, adding an extra 10-15 minutes to the cooking time if baking from cold.

What kind of bell peppers work best for this recipe?

Any large bell peppers will work! Red, yellow, and orange peppers tend to be sweeter and add beautiful color, while green peppers offer a slightly more savory and earthy flavor. Choose peppers that are firm and can stand upright once halved.

Can I substitute the seafood in these stuffed peppers?

Absolutely! If you prefer, you can use all crab or all shrimp, or even incorporate other cooked seafood like scallops or flaky white fish. Just ensure the seafood is cooked and chopped to a suitable size before mixing into the filling.

How do I store and reheat leftover stuffed bell peppers?

Store any leftover stuffed bell peppers in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in a preheated oven at 350u00b0F (175u00b0C) for about 15-20 minutes, or until thoroughly heated through. You can also microwave them for quicker reheating, though the texture might be slightly softer.

Irresistible Crab and Shrimp Stuffed Bell Peppers Recipe

Description

A flavorful and satisfying dish featuring bell peppers generously filled with a succulent mixture of crab meat, shrimp, seasoned rice, and melted cheeses, baked until tender.

Ingredients

Scale

4 large bell peppers
1/2 lb crab meat, drained and flaked
1/2 lb cooked shrimp, chopped
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup celery, finely chopped
1/2 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tsp Old Bay seasoning
Salt and pepper to taste
2 tbsp olive oil

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Step 2: Halve the bell peppers lengthwise and remove the seeds and membranes. Arrange them cut-side up in the prepared baking dish.
Step 3: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and celery, cooking until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 4: In a large bowl, combine the cooked rice, flaked crab meat, chopped shrimp, mayonnaise, shredded mozzarella, grated Parmesan, fresh parsley, lemon juice, Old Bay seasoning, and the sautéed onion, celery, and garlic mixture. Season with salt and pepper to taste, mixing gently until just combined.
Step 5: Evenly spoon the seafood mixture into each bell pepper half, mounding it slightly.
Step 6: Cover the baking dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is golden and bubbly.
Step 7: Serve hot, garnished with extra fresh parsley if desired. Enjoy!

Notes

For an extra kick, add a pinch of red pepper flakes to the filling. You can also mix in other herbs like dill or chives for different flavor profiles. If you like your peppers softer, par-boil them for 5-7 minutes before stuffing.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 stuffed pepper
Calories: 380 kcal
Sugar: 6g
Sodium: 750mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 25g
Cholesterol: 150mg