Description
This Crab and Shrimp Stuffed Bell Peppers recipe offers a delightful combination of seafood and cheese-filled peppers, baked to perfection for an impressive and flavorful meal. It’s perfect for a family dinner or entertaining guests with a rich, creamy filling inside tender roasted bell peppers.
Ingredients
Scale
Peppers
- 4 large bell peppers
Seafood Filling
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
Other Ingredients
- 1 cup cooked rice
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed peppers evenly.
- Prepare bell peppers: Cut the tops off each bell pepper and carefully remove the seeds and membranes, creating hollow vessels for the filling.
- Mix filling: In a mixing bowl, combine the cooked crab meat, chopped shrimp, cooked rice, softened cream cheese, shredded cheddar cheese, lemon juice, garlic powder, paprika, salt, and pepper. Blend thoroughly to create a creamy, flavorful mixture.
- Stuff peppers: Spoon the seafood and rice mixture into each hollowed bell pepper, filling them generously but without overpacking.
- Arrange in baking dish: Place the stuffed bell peppers upright in a baking dish and cover the dish loosely with aluminum foil to allow for steaming during baking.
- Bake covered: Bake the peppers in the preheated oven for 25-30 minutes to cook through and meld the flavors.
- Finish baking uncovered: Remove the foil cover and continue baking for an additional 10 minutes or until the cheese on top is melted, bubbly, and slightly golden for a delicious finish.
Notes
- Use fresh bell peppers for the best texture and flavor.
- Cook rice and seafood ahead of time to streamline preparation.
- For a spicier variant, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- The cream cheese helps bind the filling and keeps it moist during baking.
- Leftover stuffed peppers can be refrigerated and reheated in the oven.
- Adjust seasoning to taste, especially salt and pepper, depending on your ingredients.
