Peppers are a delicious and seafood-filled dish, perfect for a unique meal or a special occasion. Here’s a recipe to prepare them:
Ingredients:
4 large bell peppers (any color)
1/2 pound shrimp, peeled, deveined, and chopped
1/2 pound crab meat (preferably fresh or lump crab meat)
1/2 cup cooked rice (or quinoa for a gluten-free option)
1/4 cup breadcrumbs (optional for texture)
1/4 cup grated Parmesan cheese
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon Old Bay seasoning (or seafood seasoning)
Salt and pepper to taste
1 tablespoon olive oil (for sautéing)
Fresh parsley or cilantro (for garnish)
Instructions:
Preheat the oven to 375°F (190°C).
Prepare the bell peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If the peppers don’t stand upright, trim a small slice from the bottom to level them. Set aside.
Cook the filling:
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).
Add the chopped shrimp to the skillet, and cook until just pink (about 2-3 minutes). Remove from heat and allow to cool slightly.
Prepare the stuffing:
In a large bowl, combine the cooked shrimp mixture with the crab meat, cooked rice, breadcrumbs (if using), Parmesan cheese, mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix everything together gently until fully combined.
Stuff the peppers: Spoon the seafood mixture into the hollowed bell peppers, packing it in lightly.
Bake: Place the stuffed peppers in a baking dish, and cover loosely with aluminum foil. Bake for 25-30 minutes, or until the peppers are tender and the stuffing is heated through.
Garnish and serve: Remove the foil, and bake for an additional 5 minutes if you’d like the tops to get golden brown. Garnish with chopped parsley or cilantro before serving.
Tips:
You can add a bit of shredded mozzarella or cheddar cheese on top before baking for a cheesy crust.
Serve with a side salad or steamed vegetables for a complete meal.
Enjoy your delicious crab and shrimp stuffed bell peppers
