Here’s a delicious, seafood-forward recipe for Crab and Shrimp Stuffed Bell Peppers—perfect as a light main course or elegant dinner.
🦀🦐 Crab and Shrimp Stuffed Bell Peppers
Ingredients (4 servings):
- 4 large bell peppers (red, yellow, or green)
- 200g (7 oz) cooked crab meat
- 200g (7 oz) cooked shrimp, chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup cooked rice or quinoa
- ½ cup grated Parmesan or mozzarella cheese
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
- ½ tsp paprika
- Salt and pepper to taste
- Optional: lemon wedges for serving
👩🍳 Instructions
- Prepare the peppers
- Preheat oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove seeds.
- Blanch peppers in boiling water for 3–4 minutes to soften slightly, then drain.
- Make the filling
- Heat olive oil in a skillet and sauté onions and garlic until translucent.
- Add chopped shrimp and crab meat; cook for 2–3 minutes.
- Mix in cooked rice, paprika, salt, pepper, and half the cheese.
- Stir in chopped parsley.
- Stuff the peppers
- Spoon the seafood mixture into each bell pepper, packing it gently.
- Sprinkle remaining cheese on top.
- Bake
- Place stuffed peppers in a baking dish with a splash of water at the bottom.
- Cover with foil and bake 20 minutes.
- Remove foil and bake another 10 minutes until the cheese is golden.
- Serve
- Garnish with extra parsley and lemon wedges.
- Serve hot as a main dish or alongside a fresh salad.
✨ Tips
- For extra flavor, add a splash of white wine or a pinch of Old Bay seasoning to the filling.
- You can substitute cauliflower rice for a low-carb version.
- Use a mix of cheeses for richer flavor—like mozzarella + Gruyère.
If you want, I can give a “Spicy Cajun Crab & Shrimp Stuffed Peppers” version that’s extra bold and perfect for seafood lovers.
