Crab and Shrimp Stuffed Bell Peppers: A Seafood Lover’s Delight
Stuffed bell peppers have been a favorite comfort food for generations, celebrated for their versatility and hearty nature. They can be filled with almost anything: rice, meat, beans, or vegetables. However, when you add the luscious combination of crab and shrimp to the mix, the dish becomes something extraordinary. The sweetness of the crab, the tenderness of the shrimp, and the vibrant, crisp bell pepper all come together to create a delightful meal that is both satisfying and flavorful. This Crab and Shrimp Stuffed Bell Peppers recipe is an elevated take on the traditional stuffed pepper, making it perfect for a special dinner or a family meal.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Total Time: 48 minutes
- Yield: 4 servings (4 stuffed bell peppers)
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
- Bell Peppers: The foundation of the dish, bell peppers provide both structure and flavor. Their natural sweetness and mildness make them the perfect base for the rich seafood stuffing. You can choose from red, yellow, orange, or green bell peppers, each bringing a slightly different sweetness and color to the dish.
- Olive Oil: Used for sautéing the vegetables, olive oil adds a touch of richness and helps bring out the natural flavors of the ingredients.
- Onion, Garlic, and Celery: These classic aromatics form the base of the stuffing, contributing to the overall savory flavor of the dish. The onion adds sweetness, the garlic brings depth, and the celery provides a nice crunch.
- Mushrooms: While optional, mushrooms add earthiness and texture to the filling. They pair beautifully with the seafood and help balance out the richness of the crab and shrimp.
- Crab Meat and Shrimp: The stars of the dish, these two ingredients come together to create a filling that is rich yet light. The crab adds sweetness, while the shrimp brings a delicate, slightly briny flavor.
- Panko Breadcrumbs: These breadcrumbs give the filling its lightness, providing a nice texture contrast to the seafood. They also help bind the ingredients together without overwhelming the dish.
- Fresh Parsley: Parsley adds a touch of freshness to the stuffing, brightening up the overall flavor. It also adds a pop of color when sprinkled over the finished dish.
- Lemon Juice: The acidity of lemon juice helps cut through the richness of the seafood, adding balance and enhancing the flavors of the stuffing.
- Dried Thyme and Paprika: These herbs and spices bring an earthy, warm depth to the dish. Thyme complements the seafood well, while paprika adds a subtle smokiness and color to the stuffing.
- Cheddar Cheese: Topping the stuffed peppers with cheddar cheese gives the dish a rich, melty finish. The cheese adds a comforting layer that melts beautifully over the seafood stuffing.
- Chicken Broth (or Vegetable Broth): The broth is poured into the baking dish to help keep the stuffed peppers moist while they bake. It also adds a bit of savory flavor, making the dish even more flavorful.
Instructions
1. Preparing the Bell Peppers
Start by preheating your oven to 375°F (190°C). Lightly grease a baking dish to ensure that the stuffed peppers won’t stick while they bake. Next, wash the bell peppers thoroughly, cutting off the tops to create a lid. Be careful when removing the seeds and membranes from the inside to avoid tearing the peppers. You want to make sure they’re sturdy enough to hold the stuffing.
For a softer texture, you can blanch the bell peppers before stuffing them. To do this, bring a pot of salted water to a boil and add the bell pepper halves. Cook them for 3-4 minutes until they begin to soften slightly. This step is optional but can help ensure that the peppers bake to a perfectly tender consistency. After blanching, drain the peppers and set them aside to cool slightly before stuffing.
2. Sautéing the Vegetables
While the peppers are cooling, heat olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, chopped celery, and mushrooms (if you’re using them). Sauté the vegetables for about 5-7 minutes, or until they become softened and fragrant. The onions will become translucent, the garlic will release its aromatic flavor, and the celery will retain a slight crunch. If you didn’t blanch the bell peppers earlier, you can also use this time to prepare the filling mixture.
3. Mixing the Stuffing
In a large bowl, combine the cooked and flaked crab meat with the chopped shrimp. Add the sautéed vegetables, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and freshly ground black pepper. Stir everything together until the mixture is well combined. The breadcrumbs will help bind the filling, while the lemon juice will add a refreshing brightness that cuts through the richness of the crab and shrimp. The mixture should be slightly moist but not too wet. If it feels too dry, you can add a bit more lemon juice or a small splash of broth.
4. Stuffing the Peppers
Now, it’s time to stuff the bell peppers. Take each pepper half and spoon the seafood mixture into the center, gently packing the filling. Be sure not to overstuff, as the filling should stay light and airy. You want each pepper to be filled to the top without spilling over. Once all the peppers are stuffed, top each one with a generous amount of shredded cheddar cheese. The cheese will melt as the peppers bake, creating a golden, bubbling layer on top.
5. Baking the Stuffed Peppers
Pour about ½ cup of chicken broth (or vegetable broth) into the bottom of the baking dish. This will help prevent the peppers from drying out and ensure that the filling stays moist during the baking process. Carefully place the stuffed peppers in the dish, making sure they are upright. Cover the dish with aluminum foil, tenting it slightly to allow some steam to escape. Bake the peppers in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through. The cheese will melt and begin to brown slightly during this time.
6. Finishing Touches
After the peppers have baked, uncover the dish and broil the stuffed peppers for an additional 2-3 minutes to achieve a golden, bubbly top. The cheese should be slightly browned, and the peppers should be perfectly tender. Once done, remove the dish from the oven and allow the stuffed peppers to cool slightly before serving.
Notes
- Seafood Variations: If you don’t have crab or shrimp, you can substitute them with other seafood, such as lobster or scallops. These ingredients offer a slightly different flavor but will still work wonderfully with the other elements of the dish.
- Vegetable Additions: Feel free to add extra vegetables to the filling. Diced zucchini, spinach, or even roasted tomatoes would work well with the seafood, adding flavor and texture to the stuffing.
- Cheese Options: While cheddar cheese is the most popular choice for this dish, other types of cheese, like mozzarella, gouda, or even parmesan, can be used. Each will offer a different melt and flavor profile.
- Spice it Up: If you prefer a bit of heat, add some red pepper flakes or cayenne pepper to the stuffing. A few dashes of hot sauce on top before serving would also add a flavorful kick.