Hey y’all! If you’re on the hunt for a dish that’s as fancy as it is flavorful, look no further than these Crab and Shrimp Stuffed Bell Peppers. Loaded with succulent seafood and aromatic spices, this recipe is perfect for dinner parties, family gatherings, or even a cozy night in. So, roll up your sleeves and let’s get cooking!
Why You’ll Love This Recipe
- Seafood Delight: Combines tender crab and shrimp for a mouthwatering filling.
- Versatile: Perfect for lunch, dinner, or as a show-stopping appetizer.
- Nutritious: Packed with protein and vitamins from fresh ingredients.
- Flavor Explosion: Each bite is bursting with herbs, spices, and cheesy goodness.
- Make-Ahead Friendly: Prep in advance for a stress-free meal.
Ingredients
- 4 large bell peppers, halved and seeded
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Directions
Prepare the Bell Peppers
Preheat your oven to 375°F (190°C). Cut the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up in a baking dish.
Make the Seafood Filling
In a large bowl, combine the crab meat, chopped shrimp, cooked rice, Parmesan cheese, green onions, mayonnaise, garlic, lemon juice, parsley, salt, and pepper. Mix until thoroughly combined.
Stuff and Bake
Spoon the seafood mixture into each bell pepper half, packing it in well. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are golden brown.
Notes
- For a creamier texture, consider adding a bit of cream cheese to the filling. Learn more about cream cheese tips here.
- Ensure your seafood is fresh to enhance the flavor of the dish.
- Feel free to adjust the seasoning to your liking if you prefer a spicier kick.
Variations
- Vegetarian: Replace seafood with a mix of sautéed mushrooms and spinach.
- Spicy: Add diced jalapeños or a dash of hot sauce to the filling.
- Cheesy: Top with shredded mozzarella before baking for extra cheesy goodness.
Required Equipment
- Baking dish
- Mixing bowl
- Foil
- Knife
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
- A crisp, green salad with vinaigrette
- A side of garlic bread
- A glass of chilled white wine
Pro Tips
- Ensure that the rice is cooled before mixing with seafood to keep the filling light. Read more rice cooking tips here.
- For a more intense lemon flavor, zest the lemon before juicing.
- Use a variety of colored bell peppers for a vibrant presentation.
FAQ
- Can I use canned crab meat? Yes, canned crab meat can be used, but fresh is recommended for the best flavor.
- Is this recipe gluten-free? Yes, if you ensure that the mayonnaise and rice are gluten-free.
- How can I make this dish spicier? Add chopped jalapeños or a pinch of cayenne pepper to the filling.