Description
Crab and Shrimp Stuffed Bell Peppers are a delicious and elegant seafood dish perfect for a main course or appetizer. Tender bell peppers are filled with a flavorful mixture of lump crab meat, chopped shrimp, cooked rice, and savory seasonings, then topped with a crispy Parmesan and breadcrumb crust and baked to golden perfection. This coastal-inspired recipe is quick to prepare and ideal for a low-carb, gluten-free dinner that impresses.
Ingredients
Scale
Bell Peppers
- 4 large bell peppers (halved lengthwise and seeds removed)
Seafood Filling
- 1/2 lb lump crab meat (picked over for shells)
- 1/2 lb cooked shrimp (chopped)
- 1/2 cup cooked rice
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 cloves garlic (minced)
Binding and Seasoning
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons chopped parsley
- Olive oil for drizzling
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the bell pepper halves in the dish with the cut side facing up, ready for stuffing.
- Mix the Filling: In a large bowl, gently combine the lump crab meat, chopped shrimp, cooked rice, celery, red onion, minced garlic, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper until all ingredients are evenly incorporated.
- Stuff the Peppers: Spoon the prepared seafood mixture evenly into each bell pepper half, filling them generously and leveling the tops.
- Add Topping: In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture over the stuffed peppers for a golden, crispy crust. Drizzle a little olive oil on top to assist browning.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes until the tops are golden brown and the peppers are tender when pierced with a fork.
- Garnish and Serve: Remove the stuffed peppers from the oven, sprinkle with chopped parsley for freshness, and serve warm with lemon wedges on the side for a bright finishing touch.
Notes
- Quinoa can be used instead of rice for a gluten-free alternative and added texture.
- Add a dash of hot sauce to the filling mixture for an extra spicy kick.
- Pre-cooked frozen shrimp work well; just thaw and chop before mixing.
- This dish serves well as either a main course or an elegant appetizer for holiday occasions.
