Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers are an indulgent and flavorful dish that’s perfect for a special dinner or as a unique appetizer for guests. The sweetness of the crab meat combined with the delicate shrimp and the savory flavors of the stuffing make these stuffed peppers irresistible. Whether you’re hosting a dinner party or looking for a satisfying weeknight meal, this recipe is sure to impress.

Here’s a detailed step-by-step guide on how to make these Crab and Shrimp Stuffed Bell Peppers that are packed with flavor and bursting with seafood goodness.

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Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (any color: red, yellow, green, or orange)
• 1/2 pound (225g) shrimp, peeled, deveined, and chopped into small pieces
• 1/2 pound (225g) lump crab meat (fresh or canned)
• 1/2 cup cooked rice (white or brown rice)
• 1/4 cup breadcrumbs (preferably panko for extra crunch)
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 cup sour cream or mayonnaise
• 1 tablespoon olive oil (for sautéing)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, chopped (for garnish)
• Lemon wedges (optional, for serving)

For the Sauce (Optional):

• 1/4 cup heavy cream or half-and-half
• 1 tablespoon butter
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions:

Step 1: Prepare the Bell Peppers

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Bell Peppers: Wash the bell peppers and cut the tops off, removing the seeds and membranes. If necessary, trim the bottom of the peppers slightly to ensure they sit upright in the baking dish. Place the bell peppers in a baking dish that is just large enough to fit them snugly.

Step 2: Cook the Shrimp and Crab Mixture

1. Cook the Shrimp: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shrimp and sauté for 2-3 minutes until they turn pink and opaque. Be careful not to overcook them. Remove the shrimp from the pan and set them aside.
2. Combine Crab and Shrimp: In the same skillet, add the lump crab meat and sauté for an additional 2-3 minutes to warm it through. Gently combine the crab meat and cooked shrimp in a bowl. Set aside.

Step 3: Prepare the Stuffing

1. Mix the Filling: In a large bowl, combine the cooked rice, breadcrumbs, grated Parmesan cheese, cream cheese, sour cream (or mayonnaise), garlic powder, onion powder, paprika, salt, and pepper. Stir until the mixture is well combined and creamy.
2. Add the Seafood: Gently fold the crab and shrimp mixture into the rice and cheese mixture. Make sure the seafood is evenly distributed throughout the stuffing. Taste the mixture and adjust seasoning as needed.

Step 4: Stuff the Peppers

1. Stuff the Peppers: Spoon the seafood stuffing into each bell pepper, packing it gently but firmly. Fill the peppers completely to the top. If there’s extra stuffing, you can bake it in a small oven-safe dish alongside the peppers.
2. Cover with Foil: Cover the baking dish with aluminum foil to keep the peppers moist while baking.

Step 5: Bake the Stuffed Peppers

1. Bake the Peppers: Place the stuffed bell peppers in the preheated oven and bake for 25-30 minutes, or until the peppers are tender and the filling is hot throughout. If you want a slightly crispy top, remove the foil during the last 5-10 minutes of baking.

Step 6: Prepare the Sauce (Optional)

1. Make the Creamy Sauce: While the peppers are baking, you can prepare a simple creamy sauce to drizzle over the stuffed peppers. In a small saucepan, melt the butter over medium heat. Add the heavy cream and Dijon mustard, stirring to combine. Cook for 2-3 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
2. Serve with Sauce: Once the peppers are done, drizzle the creamy sauce over the top of each stuffed pepper or serve it on the side for dipping.

Step 7: Serve and Garnish

1. Garnish: Once the stuffed peppers are done baking, remove them from the oven. Garnish with freshly chopped parsley or chives for a pop of color and flavor.
2. Serve: Serve the stuffed peppers hot with a side of lemon wedges for a fresh, zesty finish.

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Tips and Variations:

• Extra Veggies: Add finely chopped vegetables like spinach, mushrooms, or onions to the stuffing mixture for more flavor and texture. Sauté the vegetables before adding them to the mixture.
• Cheese Variations: You can experiment with different cheeses such as mozzarella, cheddar, or even feta for a unique twist on the flavor.
• Make It Spicy: Add a pinch of red pepper flakes or diced jalapeños to the stuffing mixture for some heat.
• Make It Gluten-Free: Use gluten-free breadcrumbs or skip the breadcrumbs altogether. You can also replace the breadcrumbs with crushed rice crackers or gluten-free oats.
• Make Ahead: These stuffed peppers can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just cover them tightly with plastic wrap or foil until you’re ready to bake.
• Freezing: If you have leftovers or want to prepare a batch for later, these stuffed peppers freeze well. Freeze them in an airtight container before baking, and then bake from frozen at 375°F (190°C) for 35-40 minutes.

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Why You’ll Love These Crab and Shrimp Stuffed Bell Peppers:

These Crab and Shrimp Stuffed Bell Peppers are a delightful combination of seafood, cheese, and rice in a tender bell pepper shell. The sweetness of the crab and the delicate shrimp make this dish feel indulgent without being overly heavy. The creamy stuffing is perfectly balanced with the mild flavor of the bell peppers, and the dish is easy to customize to your taste preferences. It’s an elegant and satisfying meal that’s sure to be a crowd-pleaser at any dinner gathering.

Serve these stuffed peppers with a crisp salad or roasted vegetables for a complete and well-rounded meal. Enjoy the delicious flavors of seafood, cheese, and fresh peppers in every bite!