Ingredients
Scale
Main Ingredients:
- 4 large bell peppers: Red, yellow, or green. Remove tops and seeds.
- ½ lb lump crab meat: Fresh or canned.
- ½ lb small shrimp: Peeled, deveined, and chopped.
- ½ cup cooked rice: Fresh or leftover.
Additional Ingredients:
- ¼ cup diced onions
- ¼ cup diced celery
- ¼ cup diced green bell pepper
- 1 clove garlic, minced
- ½ cup bread crumbs
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
Instructions
- Prepare the Bell Peppers
- Preheat oven to 375°F (190°C).
- Slice tops off bell peppers, remove seeds, and place them in a baking dish.
- Cook the Filling
- Heat olive oil in a skillet over medium heat.
- Sauté onions, celery, green bell pepper, and garlic for 4-5 minutes.
- Add shrimp and cook until pink, about 2-3 minutes.
- Gently fold in crab meat.
- Combine Ingredients
- Remove skillet from heat. Stir in cooked rice, bread crumbs, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper.
- Mix until well-combined.
- Stuff the Bell Peppers
- Fill each pepper with the seafood mixture. Press gently to pack.
- Bake
- Place stuffed peppers in the oven and bake for 25-30 minutes, until tender and heated through.
- Serve
- Let cool slightly before serving. Pair with a side salad or garlic bread.
Notes
- Pepper Preparation: Blanch bell peppers for 2-3 minutes in boiling water for softer texture.
- Seafood Quality: Use fresh seafood for the best flavor.
- Customize Fillings: Substitute rice with quinoa or cauliflower rice for a low-carb option.
- Cheesy Top: Add shredded cheese on top during the last 5 minutes of baking for extra flavor.
- Storage: Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 15minutes
- Cook Time: 30minutes