Juicy bell peppers packed with a creamy, cheesy seafood filling — elegant enough for entertaining, but simple enough for a weeknight dinner.
⏱ Servings & Timing
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: ~45 minutes
- Yield: 4 servings
📋 Ingredients
- 4 large bell peppers
- ½ lb crab meat, drained & flaked
- ½ lb cooked shrimp, chopped
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup celery, finely chopped
- ½ cup mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- Salt & pepper, to taste
- 2 tbsp olive oil
👩🍳 Instructions
- Prep the peppers: Cut tops off bell peppers and remove seeds/membranes. Brush lightly with olive oil inside and out. Place in a baking dish.
- Sauté veggies: In a skillet, heat 1 tbsp olive oil. Add onion, celery, and garlic; cook 3–4 minutes until softened. Remove from heat.
- Mix filling: In a large bowl, combine crab meat, shrimp, cooked rice, sautéed veggies, mayo, mozzarella, Parmesan, parsley, lemon juice, Old Bay, salt, and pepper. Mix until well combined.
- Stuff peppers: Divide filling evenly among peppers, packing gently.
- Bake: Preheat oven to 375°F (190°C). Cover dish with foil and bake 25–30 minutes until peppers are tender and filling is hot.
- Finish & serve: Remove foil, bake an extra 5 minutes to lightly brown cheese. Garnish with parsley and serve warm.
💡 Tips & Variations
- Swap rice for quinoa or cauliflower rice for a lighter version.
- Add a pinch of cayenne or hot sauce for spice.
- Use different cheeses like Gruyère or cheddar for richer flavor.
⚖️ Nutrition (per stuffed pepper, approx.)
~340 calories | 22g protein | 16g carbs | 20g fat
✨ A hearty, seafood-packed main dish that feels restaurant-quality but is easy to make at home!
