Description
Deliciously stuffed bell peppers filled with lump crab meat, shrimp, and aromatic herbs, topped with melty cheese.
Ingredients
Scale
- 4 large bell peppers (green, red, or yellow)
- 1 cup fresh lump crab meat
- 1 cup shrimp, peeled and deveined
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup cream cheese
- 1/2 cup shredded cheese
- 1/2 cup breadcrumbs
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 tablespoon fresh dill or 1 teaspoon dried dill
- Salt and pepper to taste
- Olive oil for sautéing
- Broth or water for baking
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish lightly with olive oil.
- Cut the tops off the bell peppers and remove the seeds.
- Sauté chopped onions and minced garlic in olive oil until soft, about 3-5 minutes.
- Add the shrimp to the skillet and cook until opaque, about 2-3 minutes. Remove from heat.
- In a bowl, combine the shrimp and onions with crab meat, cream cheese, breadcrumbs, herbs, salt, and pepper. Mix well.
- Stuff each bell pepper generously with the mixture.
- Place the stuffed peppers in the baking dish, sprinkle with shredded cheese, and add broth to the bottom of the dish.
- Cover with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes until the tops are golden brown.
- Let cool slightly before serving.
Notes
For variety, consider using lobster instead of crab or quinoa for a vegetarian option. These can be frozen before baking for future meals.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
Keywords: stuffed peppers, seafood, crab, shrimp, family recipe