Here’s a tasty and healthy recipe for Crab and Shrimp Stuffed Bell Peppers — packed with seafood flavor, veggies, and a hint of spice.
🦀 Crab and Shrimp Stuffed Bell Peppers
Ingredients (serves 4)
- 4 large bell peppers (any color)
- 8 oz (225 g) cooked crab meat
- 8 oz (225 g) cooked shrimp, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 small carrot, finely diced
- 1 celery stalk, finely diced
- 1/2 cup cooked rice or quinoa (optional for extra bulk)
- 2 tbsp mayonnaise or Greek yogurt
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter
- 1/4 cup grated Parmesan or shredded mozzarella (optional topping)
Instructions
- Preheat the oven:
Preheat to 375°F (190°C). - Prepare the peppers:
- Slice the tops off the bell peppers and remove seeds and membranes.
- Lightly brush the outside and inside with olive oil and place in a baking dish.
- Cook the vegetables:
- In a skillet, heat 2 tbsp olive oil or butter over medium heat.
- Add onions, garlic, carrot, and celery. Sauté for 4–5 minutes until softened.
- Make the seafood filling:
- In a bowl, combine sautéed veggies, crab meat, chopped shrimp, rice/quinoa (if using), mayonnaise, Dijon mustard, paprika, cayenne, lemon juice, parsley, salt, and pepper.
- Mix gently to combine without breaking up the crab too much.
- Stuff the peppers:
- Spoon the seafood mixture into each bell pepper until full.
- Top with a sprinkle of cheese if desired.
- Bake:
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for another 10–15 minutes until the peppers are tender and the tops are slightly golden.
- Serve:
- Garnish with extra parsley and a wedge of lemon.
- Serve warm as a main course or elegant appetizer.
Tips
- For extra flavor, add a splash of white wine to the filling while sautéing.
- Substitute crab with imitation crab if fresh is unavailable.
- Spice lovers can add a pinch of Old Bay seasoning or hot sauce.
If you want, I can also make a low-carb / keto version of this recipe that’s just as delicious but lighter on carbs. Do you want me to do that?
