Ingredients
Scale
- 4 large bell peppers (any color)
- 1/2 lb cooked shrimp, chopped
- 1/2 lb crab meat (fresh, canned, or imitation)
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup mayonnaise
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- Salt to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a skillet, melt butter over medium heat. Add the onion, celery, and garlic, and sauté for 3-4 minutes until softened.
- In a large bowl, combine the sautéed vegetables, chopped shrimp, crab meat, cooked rice, mayonnaise, breadcrumbs, Parmesan cheese, lemon juice, Old Bay seasoning, paprika, black pepper, and salt. Mix well.
- Stuff each bell pepper with the crab and shrimp mixture, pressing it down to fill evenly.
- Place the stuffed bell peppers in a baking dish and cover with aluminum foil. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 5-10 minutes until the tops are golden and the peppers are tender.
- Garnish with fresh parsley and serve warm.
Notes
- You can use any color bell pepper for this dish; red and yellow tend to be sweeter.
- Substitute rice with quinoa for a healthier option.
- Add a dash of hot sauce or cayenne pepper for a spicy kick.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Main Course
- Method: Bake
- Cuisine: American, Seafood