Everyone loves a good stuffed pepper, and this Crab and Shrimp Stuffed Bell Peppers dish elevates the classic recipe with the delicious combination of seafood and creamy cheese. Perfect for a cozy dinner or to impress your guests, this dish brings a burst of flavor and a touch of elegance to your table.
Why make this recipe
This recipe is not just about taste; it’s also about presentation. The vibrant colors of the bell peppers combined with the rich filling make for a visually appealing dish. Plus, it’s a wonderful way to incorporate seafood into your meals, giving you the chance to enjoy the savory flavors of crab and shrimp in a fun, portable form.
Ingredients
- 4 large bell peppers
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (e.g., cheddar or Monterey Jack)
How to make it
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine crab meat, shrimp, cooked rice, cream cheese, mayonnaise, green onions, garlic powder, paprika, salt, and pepper. Mix until well combined.
- Stuff each bell pepper with the seafood mixture.
- Place the stuffed peppers in a baking dish and top with shredded cheese.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Serve warm and enjoy your delightful meal!
How to serve it
These stuffed peppers are perfect as a main dish. Serve them with a side salad for a balanced meal. You can cut the peppers in half for easier serving, allowing guests to enjoy the delicious filling.
How to store it
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. If you’d like to keep them longer, they can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful tips
- Make sure the cream cheese is at room temperature for easier mixing.
- For added flavor, consider adding a dash of hot sauce to the filling.
- You can parboil the bell peppers for 5-7 minutes before stuffing for a softer texture.
Optional variations
- Swap out the crab and shrimp for other seafood like scallops or fish.
- For a vegetarian option, use beans and corn in place of the seafood, and add more veggies or cheese.
Frequently asked questions
Can I use raw shrimp instead of cooked?
No, it’s important to use cooked shrimp to ensure that your dish is safe to eat and to avoid overcooking.
Can I prepare these in advance?
Absolutely! You can prepare the stuffed peppers a day in advance, cover them, and bake them just before serving.
What should I do if I can’t find large bell peppers?
If large bell peppers are unavailable, you can use smaller peppers or even zucchini, just adjust the baking time accordingly.
