Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers are a delightful seafood dish that beautifully melds the fresh flavors of the ocean with the vibrant crunch of bell peppers. In this recipe, tender shrimp and sweet crab meat come together with flavorful seasonings and creamy cheese, all tucked into bright, colorful bell peppers. Not only is this dish a feast for the eyes, but it also makes for a satisfying meal that’s perfect for family dinners or special gatherings. With an enticing combination of textures and tastes, these stuffed peppers are bound to impress both seafood lovers and those who prefer a vegetarian option.

Why It’s Great

This dish shines with its unique flavor profile and eye-catching presentation. The sweet and savory duo of crab and shrimp delivers a rich taste that complements the natural sweetness of the bell peppers. Additionally, this recipe is incredibly versatile; feel free to tailor it with your favorite herbs and spices. Plus, it’s a wholesome meal that you can easily prepare ahead of time and pop into the oven just before serving, making it an excellent choice for busy weeknights or entertaining guests.

Recipe

Ingredients

• For the Stuffed Peppers:
• 4 large bell peppers (any color)
• 1 cup cooked shrimp, chopped
• 1 cup lump crab meat, thoroughly checked for shells
• 1 cup cooked rice (white or brown)
• 1 cup cream cheese, softened
• ½ cup shredded cheddar cheese
• ¼ cup green onions, chopped
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• For Topping:
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Directions

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a baking dish that is large enough to accommodate all the stuffed peppers.
2. Prepare the Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Position the peppers upright in the greased baking dish.
3. Make the Filling: In a large mixing bowl, combine the chopped shrimp, crab meat, cooked rice, softened cream cheese, shredded cheddar, chopped green onions, mayonnaise, lemon juice, garlic powder, Old Bay seasoning, and a dash of salt and pepper. Mix well until all ingredients are thoroughly combined.
4. Stuff the Peppers: Generously spoon the seafood filling into each prepared bell pepper, making sure to pack it in tightly for a satisfying bite.
5. Prepare the Topping: In a separate bowl, mix together the breadcrumbs, grated Parmesan cheese, and olive oil. Ensure the breadcrumbs are evenly coated with oil for that perfect crunch.
6. Add the Topping: Evenly sprinkle the breadcrumb mixture over the stuffed peppers, covering them generously.
7. Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After that, remove the foil and continue baking for an additional 10-15 minutes, or until the peppers are tender and the topping is a beautiful golden brown.
8. Serve: Allow the stuffed peppers to cool for a few minutes before serving. Enjoy them warm for the best experience!

Storing and Preserving

If you have leftover stuffed peppers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place them in the oven at 350°F (175°C) for about 15-20 minutes until heated through. Alternatively, you can freeze unbaked stuffed peppers for up to two months by wrapping them individually in plastic wrap and then in aluminum foil. When you’re ready to bake them, just thaw them in the refrigerator beforehand.

Common Mistakes and Troubleshooting

1. Peppers Too Crunchy: If your peppers aren’t tender enough after baking, the best solution is to cook them longer without the foil. Alternatively, you can parboil them for a few minutes before filling which can help soften them up.
2. Filling Too Dry: If your filling seems a little dry, try adding more cream cheese or mayonnaise to achieve a creamier and more flavorful mixture.
3. Overstuffing the Peppers: Be cautious not to overstuff, as this may cause the filling to spill out during baking.
4. Breadcrumbs Not Crisping: Mixing the breadcrumbs with olive oil is crucial for that delightful golden crunch, so make sure to mix them well.
5. Uneven Cooking: For even cooking, ensure your peppers are arranged properly in the baking dish and don’t crowd them.

FAQs

1. Can I use imitation crab meat instead of lump crab?
   Yes, imitation crab meat is a great cost-effective alternative, though it will alter the flavor slightly.
2. What type of rice is best for this recipe?
   Both white and brown rice work beautifully; choose based on your preference for flavor and texture.
3. Can I add vegetables to the filling?
   Absolutely! Feel free to toss in chopped vegetables like bell peppers, spinach, or corn for added flavor and nutritional value.
4. How do I know when the peppers are done?
   The peppers are done when they are tender enough to pierce with a fork and the filling is heated through.
5. Can these be made ahead of time?
   Definitely! You can prepare the stuffed peppers in advance and refrigerate them before baking. Just remember to extend the baking time by a few minutes if you are baking straight from the fridge.