Here’s a flavor-packed seafood dish that’s both comforting and a bit fancy—perfect for dinner or special occasions:
🦀🍤 Crab and Shrimp Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color), tops cut and seeds removed
- 200 g shrimp, peeled, deveined, chopped
- 150 g crab meat (fresh or canned, drained)
- 1 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup cream cheese or ricotta
- ½ cup shredded mozzarella or cheddar
- 1 tsp paprika
- ½ tsp black pepper
- Salt to taste
- Fresh parsley or cilantro (optional)
- Lemon juice (optional, for freshness)
Instructions
1. Prep the Peppers
- Preheat oven to 180°C (350°F)
- Place hollowed peppers in a baking dish
- Lightly brush with oil and pre-bake for 10 minutes (optional for softer peppers)
2. Cook the Filling
- Heat olive oil in a pan
- Sauté onion and garlic until soft
- Add shrimp and cook for 2–3 minutes until pink
- Stir in crab meat, rice, cream cheese, spices, and a squeeze of lemon
- Mix until creamy and well combined
3. Stuff the Peppers
- Fill each pepper with the seafood mixture
- Top with shredded cheese
4. Bake
- Cover with foil and bake for 20 minutes
- Remove foil and bake another 10–15 minutes until cheese is melted and golden
Serving Ideas
- Serve with a fresh salad or garlic bread
- Add a drizzle of lemon butter sauce for extra flavor
💡 Pro Tips
- Don’t overcook shrimp—they turn rubbery quickly
- Add a pinch of chili flakes for a spicy kick
- Use parboiled peppers if you prefer them extra soft
If you want, I can give you a lighter low-carb version (no rice) or a restaurant-style creamy seafood sauce to go with these peppers.
