Indulge in the savory goodness of Crab and Shrimp Stuffed Bell Peppers, a delectable dish that combines tender seafood with wholesome ingredients. Perfect for a hearty meal or an impressive dinner party, this recipe is sure to tantalize your taste buds.
Ingredients:
4 large bell peppers (any color)
1/2 pound crab meat
1/2 pound shrimp, peeled and deveined
1/4 cup chopped parsley
1/2 cup cooked rice
1/2 cup diced onions
1/4 cup mayonnaise
1/2 cup diced celery
1/2 cup diced tomatoes
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
Directions:
Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside.
Prepare the Filling: In a skillet, sauté onions, celery, and garlic until soft. Add shrimp and cook until pink. Remove from heat and mix in crab meat, cooked rice, tomatoes, parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper.
Stuff the Peppers: Fill each bell pepper with the seafood mixture and place them in a baking dish. Top with shredded cheddar cheese.
Bake: Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Serve: Allow the stuffed peppers to cool slightly before serving. Enjoy the blend of flavors and textures!
Serving Tips:
Garnish Creatively: Sprinkle freshly chopped parsley or a dash of Old Bay seasoning over the stuffed peppers before serving to add a burst of color and flavor.
Pairing Suggestions: Serve alongside a crisp green salad dressed with vinaigrette or a side of garlic bread for a complete meal.
Presentation: Arrange the stuffed peppers on a platter with a drizzle of lemon juice for an elegant presentation that enhances the dish’s flavors.
Storage Tips:
Refrigeration: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Ensure they are completely cooled before refrigerating.
Freezing: While stuffed peppers can be frozen, it’s best to freeze them before baking for optimal texture. Wrap each unbaked stuffed pepper tightly in plastic wrap and foil, then store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before baking as directed.
Reheating: To reheat, place the stuffed peppers on a baking sheet and cover loosely with foil. Bake in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through.
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FAQs:
Can I use different types of bell peppers?
Yes, you can use any color of bell peppers for this recipe. Each color has a slightly different flavor profile, so choose based on your preference or to add variety to your meal.
Can I substitute the seafood in this recipe?
Absolutely! If you prefer, you can substitute crab and shrimp with other seafood like lobster, scallops, or even a combination of different seafood. Adjust cooking times accordingly based on the type of seafood used.
How can I make this recipe gluten-free?
To make Crab and Shrimp Stuffed Bell Peppers gluten-free, ensure that all ingredients, including the Old Bay seasoning and mayonnaise, are certified gluten-free. Use gluten-free breadcrumbs or omit them entirely if your recipe includes breadcrumbs.
Can I prepare these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers ahead of time. Follow all steps up to baking, then cover them tightly and refrigerate for up to one day before baking. This allows you to save time on busy days or prepare for dinner parties in advance.
Conclusion:
Crab and Shrimp Stuffed Bell Peppers are not only a feast for the senses but also pack a nutritional punch. High in protein and fiber, low in carbohydrates, and bursting with seafood flavor, this dish is a perfect choice for those looking to indulge in a balanced and delicious meal.
📖 Recipe:
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Crab and Shrimp Stuffed Bell Peppers
- Total Time: 1 hour
- Yield: 4 servings
Description
Indulge in the savory delight of Crab and Shrimp Stuffed Bell Peppers, where tender crab meat and shrimp mingle with aromatic seasonings, stuffed into bell peppers, and baked to perfection. This recipe promises a burst of seafood flavors in every bite, ideal for a wholesome meal or an impressive dinner centerpiece.
Ingredients
4 large bell peppers (any color)
1/2 pound crab meat
1/2 pound shrimp, peeled and deveined
1/2 cup cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced tomatoes
1/4 cup chopped parsley
2 cloves garlic, minced
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onions, celery, and garlic until soft (about 5 minutes). Add shrimp and cook until pink (about 3-4 minutes). Remove from heat.
- In a large bowl, combine cooked shrimp, crab meat, rice, tomatoes, parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and pepper. Mix well.
- Stuff each bell pepper with the seafood mixture and place in a baking dish. Top with shredded cheddar cheese.
- Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
- Remove from oven and let cool slightly before serving.
Notes
Ensure bell peppers are large enough to hold the stuffing comfortably.
Adjust seasoning according to personal preference.
Serve hot for best flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
