Description
Colorful bell peppers filled with a savory blend of crab, shrimp, rice, and seasonings, baked until tender—ideal as a seafood-forward main or elegant dinner.
Ingredients
Units
Scale
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz crab meat (fresh or canned), picked over for shells
- 4 oz cooked shrimp, chopped
- 1 cup cooked long-grain rice
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened, about 3–4 minutes.
- Stir in crab meat, chopped shrimp, cooked rice, cream cheese, mayonnaise, parsley, Old Bay, paprika; season with salt and pepper. Cook briefly to combine, about 2 minutes.
- Remove from heat. Taste and adjust seasoning as needed.
- Spoon the seafood‑rice mixture into each bell pepper cavity, pressing lightly to pack.
- Arrange stuffed peppers upright in the baking dish. Sprinkle tops with Parmesan, if using.
- Cover loosely with foil and bake for 25–30 minutes, until peppers are tender and filling is warmed through. Remove foil for last 5 minutes to lightly brown tops.
- Let rest 5 minutes before serving warm.
Notes
- For extra flavor, stir in 1/4 cup diced tomatoes or roasted corn.
- Make ahead: fill peppers and refrigerate up to 1 day before baking.
- Dairy‑free option: substitute cream cheese with mashed avocado or omit it entirely.
- Stems and tops of peppers can be chopped and mixed into the filling for zero waste.
- Serve with a wedge of lemon or a drizzle of hot sauce for brightness.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 105 mg