Description
A comforting dish filled with sweet crab and succulent shrimp, nestled in colorful bell peppers and baked to perfection.
Ingredients
Scale
- 4 bell peppers (mix of red, green, and yellow)
- 1 cup fresh crab meat
- 1 cup shrimp, peeled and deveined
- 1 cup buttery or Italian-seasoned breadcrumbs
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 tablespoons fresh parsley or dill, chopped
- ½ cup grated Parmesan cheese
- 1 teaspoon Old Bay seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the tops off the bell peppers and remove the seeds.
- In a skillet over medium heat, sauté garlic and onions in olive oil until translucent.
- Add the shrimp and cook until they turn pink. Gently fold in crab meat, herbs, breadcrumbs, and seasoning.
- Stuff the peppers generously with the seafood mixture.
- Sprinkle Parmesan cheese over each stuffed pepper.
- Place stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes, removing the foil in the last 10 minutes.
- Let cool for a few minutes before serving.
Notes
These stuffed peppers can be stored in the fridge for up to three days and are freezable before baking. Serve warm for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
Keywords: stuffed peppers, crab, shrimp, seafood, family recipe, comfort food