Crab and Shrimp Stuffed Bell Peppers

 

Ingredients

4 large bell peppers: Choose any color you like – red, yellow, orange, or green.

1 tablespoon olive oil: For sautéing the vegetables.

1 onion, chopped: Adds sweetness and depth of flavor.

2 cloves garlic, minced: Provides a robust, aromatic taste.

1 celery stalk, chopped: Adds a bit of crunch and a fresh flavor.

½ cup chopped mushrooms (optional): For an earthy taste, if desired.

8 ounces lump crab meat: Ensure it’s fresh for the best flavor.

8 ounces cooked and chopped shrimp: Adds a wonderful, succulent texture.

½ cup panko breadcrumbs: Helps to bind the stuffing mixture.

¼ cup chopped fresh parsley: For a fresh, herbaceous note.

1 tablespoon lemon juice: Adds brightness and enhances the seafood flavors.

1 teaspoon dried thyme: A subtle herbal flavor that complements the seafood.

½ teaspoon paprika: Adds a mild, smoky flavor.

Salt and freshly ground black pepper to taste: Season the stuffing perfectly.

1 cup shredded cheddar cheese: For a creamy, melty topping.

½ cup chicken broth (or vegetable broth): Keeps the peppers moist during baking.

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking dish to prepare it for the stuffed peppers.

Step 2: Prepare the Bell Peppers

Wash the bell peppers thoroughly. Cut off the tops to create a lid, and carefully remove the seeds and membranes from the inside of the peppers. If you prefer a softer texture for the peppers, you can blanch them. To do this, bring a pot of salted water to a boil, add the bell peppers, and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.

Step 3: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant. This will form the aromatic base of your stuffing mixture.

Step 4: Combine Seafood and Breadcrumbs

In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well to ensure the ingredients are evenly distributed. This mixture will be the flavorful filling for your bell peppers.

Step 5: Stuff the Peppers

Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly into the peppers, ensuring they are well-filled but not overflowing.

Step 6: Add Cheese and Broth

Top each stuffed pepper with a generous amount of shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish, around ½ cup, to help keep the peppers moist during baking.

Step 7: Bake the Stuffed Peppers

Cover the baking dish with aluminum foil, tenting it slightly to allow some steam to escape. Bake the stuffed peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.

Step 8: Golden Topping (Optional)

If you prefer a golden, bubbly top, uncover the baking dish and broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.

Step 9: Serve and Enjoy