Crab and Shrimp Stuffed Bell Peppers Recipe
Ingredients:
- 4 large bell peppers (any color)
- 1/2 lb (225 g) shrimp, peeled, deveined, and chopped
- 1/2 lb (225 g) lump crab meat
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/2 cup green bell pepper, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper, to taste
- Juice of 1 lemon
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes.
- If the peppers are not standing upright, you can trim a little off the bottom to make them level.
- Blanch the peppers in boiling water for 3-4 minutes, then remove and let them cool.
- Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion, celery, and bell peppers. Sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for another 1-2 minutes.
- Add the chopped shrimp and cook until they turn pink, about 3-4 minutes.
- Remove the skillet from the heat and stir in the crab meat, cooked rice, mayonnaise, breadcrumbs, Parmesan cheese, parsley, Old Bay seasoning, lemon juice, salt, and pepper. Mix well to combine.
- Stuff the Peppers:
- Spoon the seafood mixture into each bell pepper, packing it down gently.
- Place the stuffed peppers in a baking dish.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden brown and the peppers are tender.
- Serve:
- Remove the stuffed peppers from the oven and let them cool for a few minutes before serving.
- Garnish with additional parsley if desired.
Enjoy your delicious crab and shrimp stuffed bell peppers!