Description

These Crab and Shrimp Stuffed Bell Peppers are a flavorful, coastal-inspired twist on classic stuffed peppers. Sweet bell peppers are filled with a savory mixture of tender crab, succulent shrimp, herbs, and creamy cheese, then baked to perfection.

Ingredients

4 large bell peppers, tops cut off and seeds removed
8 oz lump crab meat
8 oz small shrimp, cooked and chopped
1/2 cup cooked rice
1/2 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 green onions, sliced
2 cloves garlic, minced
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1 tbsp olive oil
Salt and black pepper, to taste

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Brush the outsides of the bell peppers with olive oil and place them cut side up in the baking dish.
In a large bowl, combine crab meat, chopped shrimp, cooked rice, cream cheese, mozzarella, Parmesan, green onions, garlic, parsley, lemon juice, salt, and pepper. Mix until well combined.
Spoon the seafood mixture evenly into each bell pepper.
Bake for 25-30 minutes or until the peppers are tender and the filling is heated through and lightly golden on top.
Garnish with extra fresh parsley and a squeeze of lemon juice if desired. Serve warm.

Notes

Use cooked wild rice or quinoa instead of white rice for added texture.
For extra richness, top with a sprinkle of breadcrumbs before baking.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.