Description
Delicious crab and shrimp stuffed bell peppers, perfect for a flavorful meal.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup lump crab meat
- 4 large bell peppers (any color)
- 1 cup cooked white rice
- 1/2 cup breadcrumbs
- 1/2 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until pink, about 3-4 minutes. Remove from heat and chop the shrimp into small pieces.
- In a large mixing bowl, combine the chopped shrimp, lump crab meat, cooked rice, breadcrumbs, mozzarella cheese, mayonnaise, green onions, Old Bay seasoning, salt, pepper, and lemon juice. Mix until well combined.
- Stuff each bell pepper with the crab and shrimp mixture, pressing down gently to pack it in. Place the stuffed peppers upright in a baking dish.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the tops are golden brown.
- Let the stuffed peppers cool for a few minutes before serving.
Notes
- For added flavor, consider adding a teaspoon of Worcestershire sauce to the filling.
- You can substitute quinoa for rice for a healthier option.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg