We’ve always been fans of dishes that blend fresh seafood with colorful veggies, and our Crab and Shrimp Stuffed Bell Peppers recipe delivers just that burst of ocean-inspired flavor. It’s a fun twist on a classic favorite that’s perfect for impressing guests or spicing up weeknight dinners.
This hearty meal packs succulent crab and shrimp into vibrant bell peppers making it as nutritious as it is delicious. We’re confident you’ll love how simple ingredients come together for a showstopping result that’s both elegant and easy to prepare.
Ingredients
As we dive into the heart of our Crab and Shrimp Stuffed Bell Peppers recipe, let’s gather the fresh, high-quality ingredients that make this dish a standout. We’ve organized them in the order they’re typically used, with prep notes for seamless preparation.
Fresh Produce and Proteins
- Bell peppers: 4 large, colorful ones (red, yellow, or green for variety), halved and seeds removed to serve as the perfect edible vessels.
- Crab meat: 1 cup of lump crab, fresh or canned and drained, ensuring it’s the star of our stuffing for that sweet, delicate flavor.
- Shrimp: 1/2 pound medium-sized, peeled, deveined, and chopped, adding a juicy, succulent texture to complement the crab.
- Onion: 1 medium, finely diced, as the aromatic base to build layers of flavor in our stuffing mixture.
- Garlic: 3 cloves, minced, for that essential punch of savory depth we rely on in seafood dishes.
- Celery: 1/2 cup, chopped, to introduce a crisp, refreshing crunch that balances the richness.
- Tomato: 1 large, diced, providing a juicy, acidic note to enhance the overall freshness.
Binding and Seasoning Essentials
- Breadcrumbs: 1 cup plain, toasted for extra crunch, helping bind our stuffing while adding a delightful texture.
- Rice: 1 cup cooked white or brown, fluffed and cooled, for a hearty filler that absorbs flavors without overwhelming.
- Cheese: 1/2 cup shredded Parmesan, grated fresh, to melt over the top and create a golden, irresistible crust.
- Seasonings: 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika, combined for a bold, balanced kick, plus 2 tablespoons fresh parsley chopped for a burst of herbal brightness.
| Nutrient | Per Serving (1 stuffed pepper) | Daily Value % |
|---|---|---|
| Protein | 25g | 50% |
| Calories | 350 | 18% |
| Omega-3 Fatty Acids | 0.5g | 30% |
Tools and Equipment
To prepare our delicious Crab and Shrimp Stuffed Bell Peppers, we need a selection of essential tools and equipment that make the process efficient and enjoyable. These items help us handle the fresh ingredients like bell peppers, crab meat, and shrimp with precision, ensuring a perfectly stuffed and baked dish every time.
Essential Kitchen Tools
We organize our tools by the stages of preparation for smooth workflow:
- Cutting Board and Sharp Knife: We start with a sturdy cutting board and a sharp chef’s knife to chop the bell peppers, dice the onion, and mince the garlic. This ensures clean cuts and minimizes prep time.
- Measuring Cups and Spoons: Accuracy is key for our seasonings and ingredients, so we use standard measuring cups and spoons to portion out items like breadcrumbs and cheese precisely.
- Mixing Bowls: A set of medium-sized mixing bowls allows us to combine the crab meat, shrimp, and other fillings thoroughly, creating a flavorful stuffing mixture.
- Skillet or Frying Pan: We rely on a non-stick skillet for sautéing the diced vegetables and seafood, which enhances the dish’s aroma and taste through quick, even cooking.
- Baking Dish or Tray: For the final baking step, a 9×13-inch baking dish holds the stuffed bell peppers securely, allowing them to cook evenly in the oven.
- Oven: A preheated oven set to 375°F is crucial for baking the peppers to perfection, locking in the moisture and flavors of our seafood stuffing.
- Spatula and Tongs: We use a heat-resistant spatula for stirring in the skillet and tongs for handling the hot peppers, preventing burns and ensuring easy maneuvering.
With these tools at hand, we’re set to transform our high-quality ingredients into a nutritious, protein-packed meal featuring Crab and Shrimp Stuffed Bell Peppers.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our Crab and Shrimp Stuffed Bell Peppers recipe step by step. We ensure each phase is straightforward and yields a flavorful, nutritious dish packed with seafood goodness.
Prep
Before we begin cooking, we prepare our ingredients to streamline the process and enhance flavors. Start by washing 4 large, colorful bell peppers under cold water and patting them dry with a paper towel; then, carefully slice off the tops and remove the seeds and membranes to create hollow vessels ready for stuffing. Next, we chop 1 medium onion, 2 cloves of garlic, and 1 celery stalk into fine pieces for even sautéing, and dice 1 ripe tomato to add juicy texture. For the seafood, we thaw 1/2 pound of medium-sized shrimp if frozen and drain 1/2 pound of lump crab meat to remove any excess liquid, ensuring our filling remains firm and flavorful. Finally, measure out 1 cup of cooked rice, 1/2 cup of toasted breadcrumbs, and 1/2 cup of shredded Parmesan cheese to have them at hand.
Make the Filling
We now create the hearty filling that brings our Crab and Shrimp Stuffed Bell Peppers to life, blending aromatic flavors and fresh textures for a mouthwatering result. In a non-stick skillet over medium heat, we sauté the chopped onion, garlic, and celery in 2 tablespoons of olive oil for about 3-4 minutes until they turn golden and release a fragrant, savory aroma that fills the kitchen. Add the diced tomato and cook for another 2 minutes to soften it into a juicy base, then stir in the drained crab meat and thawed shrimp, seasoning with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika for a bold, spicy kick. Once the seafood is gently warmed through—about 4-5 minutes—remove the skillet from heat and mix in the cooked rice, toasted breadcrumbs, and shredded Parmesan cheese until everything combines into a moist, cheesy mixture that promises a delightful crunch and creaminess in every bite.
Stuff the Peppers
With our flavorful filling ready, we stuff the peppers to build the centerpiece of our Crab and Shrimp Stuffed Bell Peppers recipe, ensuring each one is packed full for a visually appealing and satisfying meal. Using a spoon or our hands, we generously fill each hollowed bell pepper with the seafood mixture, pressing it down lightly to pack it in without overstuffing, which helps maintain the peppers’ vibrant shape and prevents overflow during baking. Place the stuffed peppers upright in a greased baking dish, and if desired, sprinkle an extra tablespoon of shredded Parmesan on top for a golden, crispy finish that enhances the dish’s cheesy allure and makes it even more irresistible.
Bake
Finally, we bake our Crab and Shrimp Stuffed Bell Peppers to perfection, transforming them into a tender, aromatic dish with a slight char that locks in flavors and nutrients. Preheat the oven to 375°F as mentioned in our tools section, then place the baking dish on the middle rack and bake for 25-30 minutes until the peppers are tender yet firm to the touch and the filling bubbles with a golden crust, releasing an enticing seafood scent that signals it’s ready. Use tongs to remove the dish safely, and let it rest for 5 minutes to allow the flavors to meld, resulting in a dish that’s not only visually stunning with its colorful peppers but also packed with a succulent, savory bite.
Make-Ahead Instructions
To streamline our preparation of Crab and Shrimp Stuffed Bell Peppers, we can plan ahead and save valuable time without compromising flavor or texture. This approach is ideal for busy schedules, allowing us to focus on assembly and baking when needed.
Preparing the Ingredients in Advance
We recommend prepping key components up to 24 hours before cooking to ensure freshness and ease. Follow these steps:
- Wash and hollow the bell peppers: Start by selecting four large, colorful bell peppers. Rinse them under cold water, remove the tops, and scoop out the seeds and membranes. Place the prepared peppers in an airtight container lined with paper towels to absorb moisture, then refrigerate for up to 1 day.
- Chop the vegetables and aromatics: Dice the onion, mince the garlic, and chop the celery as outlined in our ingredients list. Store these in separate sealed bags or containers in the fridge to prevent sogginess, keeping them ready for quick sautéing.
- Thaw and prepare the seafood: If using frozen lump crab meat or shrimp, thaw them overnight in the refrigerator. Once thawed, pat dry with paper towels to remove excess water, then store in a covered bowl. This step helps maintain the seafood’s delicate texture and prevents dilution of flavors.
Making the Filling Ahead
Our filling can be fully assembled in advance, making it a game-changer for weeknight meals or entertaining.
- Sauté and mix the filling: Follow the initial steps from our recipe instructions to sauté the aromatics in a non-stick skillet, add the seafood, and combine with rice, breadcrumbs, and seasonings. Once mixed, let the filling cool completely to room temperature.
- Store properly: Transfer the cooled filling to an airtight container and refrigerate it for up to 24 hours. For optimal results, stir gently before use to redistribute any settled ingredients.
Assembling and Storing the Stuffed Peppers
To minimize last-minute effort, we can stuff the peppers ahead and store them for convenience.
- Stuff the peppers: Fill each hollowed bell pepper with the prepared mixture, packing it lightly to avoid overflow. Place the stuffed peppers in a baking dish, cover tightly with plastic wrap or foil, and refrigerate for up to 12 hours.
- Key storage tips: Always use fresh ingredients to prevent spoilage. If making ahead for longer than 24 hours, freeze the stuffed peppers instead—wrap them individually in freezer-safe material and store for up to 1 month.
Reheating and Baking Guidelines
When it’s time to enjoy our Crab and Shrimp Stuffed Bell Peppers, proper reheating ensures they remain tender and flavorful.
| Step | Time Guideline | Temperature | Notes |
|---|---|---|---|
| Thaw if frozen | 24 hours in fridge | N/A | Transfer from freezer to fridge for safe thawing. |
| Bake from fridge | 35-40 minutes | 375°F | Preheat the oven and bake until the peppers are tender and the filling reaches an internal temperature of 165°F. |
| Reheat assembled peppers | 20-25 minutes | 375°F | If partially prepared, add a light sprinkle of Parmesan cheese on top for extra crispiness before baking. |
By following these make-ahead strategies, we ensure our Crab and Shrimp Stuffed Bell Peppers deliver a vibrant, seafood-packed meal with minimal effort on the day of serving.
Conclusion
We’re thrilled to wrap up our take on Crab and Shrimp Stuffed Bell Peppers
It’s a dish that brings fresh seafood vibes to your kitchen effortlessly
Let’s make it a staple in our meals for its tasty twist on healthy eating
You’ll find it’s not just food it’s a flavorful adventure we all deserve
Frequently Asked Questions
What is the recipe for Crab and Shrimp Stuffed Bell Peppers?
This recipe combines fresh lump crab meat, medium-sized shrimp, and colorful bell peppers for a flavorful, nutritious dish. It’s elegant yet easy to prepare, perfect for dinners or impressing guests. Key steps include prepping ingredients, sautéing aromatics and seafood, mixing with rice and breadcrumbs, stuffing the peppers, and baking at 375°F until golden. Each serving offers 350 calories and 25g of protein, making it a healthy, protein-packed meal.
What ingredients are needed for Crab and Shrimp Stuffed Bell Peppers?
You’ll need large bell peppers, lump crab meat, medium shrimp, diced onion, minced garlic, chopped celery, diced tomato, toasted breadcrumbs, cooked rice, shredded Parmesan cheese, and seasonings. Focus on fresh, high-quality items for the best flavor. This combination creates a vibrant, seafood-filled stuffing that’s both tasty and nutritious.
Is Crab and Shrimp Stuffed Bell Peppers a healthy option?
Yes, it’s a nutritious choice with each serving providing 25g of protein, 350 calories, and 0.5g of omega-3 fatty acids. It features fresh vegetables and seafood, making it low in unhealthy fats while being rich in vitamins. This dish supports a balanced diet and is ideal for health-conscious eaters looking for flavorful meals.
What tools are required to make this recipe?
Essential tools include a cutting board and sharp knife for chopping, measuring cups and spoons for accuracy, mixing bowls for combining ingredients, a non-stick skillet for sautéing, a baking dish for cooking, and a preheated oven at 375°F. Use a spatula and tongs for safe handling to ensure efficient preparation.
How do I prepare Crab and Shrimp Stuffed Bell Peppers step by step?
Start by washing and hollowing bell peppers, then chop vegetables and thaw seafood. Sauté aromatics like onion, garlic, and celery, add seafood, and mix in rice and breadcrumbs for the filling. Stuff the peppers and bake at 375°F until tender and golden. This process takes about 45-60 minutes total for a stunning, flavorful result.
Can I make Crab and Shrimp Stuffed Bell Peppers ahead of time?
Absolutely, prep components like washing peppers, chopping veggies, and thawing seafood up to 24 hours in advance. Assemble the filling and store it in the fridge, or stuff peppers ahead and refrigerate for up to 12 hours—or freeze for longer. This makes it easy for busy schedules while keeping the dish fresh and delicious.