Description
Crab and shrimp stuffed bell peppers are a vibrant and delectable dish that combines the sweetness of roasted bell peppers with a savory seafood filling. This recipe is perfect for gatherings, offering a delightful taste of the ocean in every bite. Easy to prepare and visually stunning, these stuffed peppers make an impressive appetizer or main dish that will leave your guests raving.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup lump crab meat (fresh or canned)
- 1 cup shrimp, peeled and deveined
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Panko breadcrumbs
- 1/2 cup shredded cheese (optional)
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the bell peppers by slicing off the tops and removing seeds; place cut-side up in a baking dish.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft (3-4 minutes).
- Add crab meat and shrimp; cook until shrimp turns pink (4-5 minutes).
- In a bowl, mix sautéed seafood with breadcrumbs, Old Bay seasoning, salt, and pepper.
- Stuff each pepper with the seafood mixture, pressing down lightly.
- Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer/Main Dish
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 stuffed pepper (210g)
- Calories: 320
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg