Description
Crab and shrimp stuffed peppers are a delightful dish that combines the sweetness of bell peppers with a rich seafood filling, packed with protein and flavor.
Ingredients
Scale
- 4 large bell peppers (any color)
- 1 cup lump crab meat, drained and picked over for shells
- 1 cup shrimp, peeled, deveined, and chopped
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup breadcrumbs (preferably seasoned)
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped (or other fresh herbs like dill or chives)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Instructions
- Prepping the Peppers: Cut the tops off each pepper, remove seeds and membranes, brush with olive oil, and place upright in a baking dish.
- Preparing the Filling: Sauté onion and garlic in olive oil, then mix with cream cheese, crab meat, shrimp, breadcrumbs, lemon juice, herbs, salt, and pepper.
- Stuffing the Peppers: Fill each pepper with the crab and shrimp mixture, pressing down gently.
- Baking the Stuffed Peppers: Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until tender and golden brown.
Notes
- Be careful not to overcook the shrimp to avoid a rubbery texture.
- Season the filling well to enhance the mild flavors of crab and shrimp.
- Avoid overstuffing the peppers to prevent overflow during baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: crab, shrimp, stuffed peppers, seafood, appetizer, main dish