Crab and Shrimp Stuffed Bell Peppers are a delightful combination of fresh seafood, savory vegetables, and aromatic herbs, all nestled inside vibrant bell peppers and topped with melted cheddar cheese. This elegant yet simple dish is perfect for any occasion, whether it’s a special celebration or a cozy dinner at home. With a balance of flavors and textures, this seafood stuffed bell pepper recipe is a must-try!
Why You’ll Love This Recipe Idea:
- Flavorful and Elegant: A sophisticated dish with crab, shrimp, and spices for a restaurant-quality meal.
- Versatile: Easily adaptable to dietary preferences or available ingredients.
- Make-Ahead Friendly: Prepare the filling ahead of time for quick and easy assembly.
- Nutritious: Packed with protein, fresh veggies, and a touch of melted cheese.
Ingredients:
For the Peppers:
- 4 large bell peppers (any color)
- ½ cup chicken broth (or vegetable broth)
For the Filling:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- ½ cup chopped mushrooms (optional)
- 8 oz lump crab meat
- 8 oz cooked shrimp, chopped
- ½ cup panko breadcrumbs
- ¼ cup chopped fresh parsley
- 1 tbsp lemon juice
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 cup shredded cheddar cheese
Step-by-Step Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a baking dish large enough to hold the peppers upright.
- Prepare the Bell Peppers: Wash the bell peppers and slice off the tops to create lids. Remove seeds and membranes. For a softer texture, blanch peppers in boiling salted water for 3-4 minutes. Drain and set aside to cool.
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add onion, garlic, celery, and mushrooms (if using) and sauté for 5-7 minutes until softened.
- Make the Filling: In a large mixing bowl, combine the sautéed vegetables, crab meat, shrimp, breadcrumbs, parsley, lemon juice, thyme, paprika, salt, and pepper. Mix well to combine.
- Stuff the Bell Peppers: Spoon the seafood mixture into each bell pepper, pressing gently to pack the filling. Place the stuffed peppers in the prepared baking dish.
- Add Cheese and Broth: Top each stuffed pepper with shredded cheddar cheese. Pour chicken or vegetable broth into the bottom of the baking dish to keep the peppers moist.
- Bake: Cover with aluminum foil and bake for 20-25 minutes, or until peppers are tender and filling is heated through. Optional: Uncover and broil for 2-3 minutes for a golden, bubbly cheese topping.
- Serve: Let the peppers cool slightly before serving. Garnish with fresh parsley or a lemon wedge.
Serving Suggestions:
Pair your Crab and Shrimp Stuffed Bell Peppers with these side dishes and sauces for a complete meal:
- Side Dishes:
- Steamed rice or wild rice
- Fresh green salad with a light vinaigrette
- Roasted asparagus or sautéed green beans
- Sauces:
- Creamy garlic sauce
- Lemon-dill yogurt sauce
- Classic tartar sauce
Tips and Variations:
- Chef’s Tips: Fresh seafood yields the best flavor. Don’t skip the broth—it keeps the peppers moist during baking.
- Vegetarian Option: Replace the seafood with chopped zucchini, spinach, and mushrooms. Add cooked quinoa or lentils for protein.
- Spicy Kick: Add cayenne pepper or diced jalapeños to the filling for extra heat.
- Cheese Alternatives: Try mozzarella, Monterey Jack, or feta for different flavor profiles.
- Seafood Swaps: Substitute crab and shrimp with scallops or firm white fish like cod.
Storage and Reheating:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze stuffed, unbaked peppers for up to 1 month. Thaw overnight in the fridge before baking.
- Reheat: Warm in the oven at 350°F (175°C) until heated through.
These Crab and Shrimp Stuffed Bell Peppers are a sophisticated yet easy-to-make seafood dish that’s perfect for your next dinner gathering or family meal. Try this recipe idea for a flavorful and nutritious meal!