Description
These Seafood Stuffed Bell Peppers combine succulent baby shrimp and jumbo crab meat with aromatic herbs and spices, all nestled inside tender roasted bell peppers and topped with melted cheddar cheese. This dish is a delightful, flavorful meal perfect for seafood lovers looking for a hearty, comforting dinner.
Ingredients
Main Ingredients
- 4 bell peppers (red or yellow)
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons butter
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian herbs
- ½ teaspoon cayenne pepper
- 1 ½ cups cooked baby shrimp
- 1 cup jumbo crab meat
- 1 ½ cups cooked white rice
- Juice of ½ lemon
- ¾ cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the peppers.
- Prepare Peppers: Slice the bell peppers in half lengthwise, removing the stalks, seeds, and white membranes to create hollow halves ready for stuffing.
- Season Peppers: Brush each pepper half with olive oil, then sprinkle with salt and black pepper to taste for added flavor.
- First Bake: Place the pepper halves on a parchment-lined baking sheet and bake them for 20 minutes to soften.
- Sauté Aromatics: While the peppers bake, melt butter in a frying pan over medium heat, then add finely diced red onion and sauté until softened, about 5 minutes.
- Add Garlic and Spices: Stir in minced garlic and cook for another minute, then add paprika, Italian herbs, and cayenne pepper, mixing well to release their flavors.
- Add Seafood: Add the cooked baby shrimp and jumbo crab meat to the pan, cooking for 2 minutes until seafood is heated through.
- Add Rice: Stir in cooked white rice and continue to cook and combine the mixture for 3 more minutes to ensure even heating and flavor blending.
- Finish Filling: Remove the pan from heat, then squeeze in fresh lemon juice and season with salt and black pepper to taste for brightness and balance.
- Stuff Peppers: Spoon the seafood and rice mixture evenly into the baked pepper halves, filling them generously.
- Add Cheese: Top each stuffed pepper half with shredded cheddar cheese to add a creamy, melted topping once baked.
- Final Bake: Return the stuffed peppers to the oven and bake an additional 10 minutes to melt the cheese and fully warm through.
- Serve: Optionally garnish with fresh parsley for a pop of color and fresh herbaceous note before serving.
Notes
- You can substitute the seafood with other cooked shellfish or fish as preferred.
- Cook the rice ahead of time or use leftover rice to save preparation time.
- Adjust cayenne pepper based on your preferred spice level.
- Make sure to thoroughly drain the crab meat to avoid excess moisture in the filling.
- This recipe can be made ahead and reheated; just add fresh cheese before the final bake.