Seafood Stuffed Bell Peppers
These Seafood Stuffed Bell Peppers are colorful, flavorful, and surprisingly easy to make. Sweet bell peppers cradle a tender mix of shrimp, jumbo lump crab, and seasoned rice, all topped with melted cheddar cheese!
Servings: 8 stuffed pepper halves
Calories: 186kcal
Ingredients
- 4 large bell peppers, any color (I used red and yellow peppers)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 1 small red onion, finely diced (about ¾ cup)
- 2 teaspoons garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Old Bay seasoning
- ½ teaspoon cayenne pepper, reduce if you prefer milder heat
- 1 ½ cups (8 ounces) cooked baby shrimp, thawed if frozen
- 1 cup jumbo lump crab meat, fresh or canned, carefully checked for shells
- 1 ½ cups (279 g) cooked white rice
- 2 tablespoons freshly squeezed lemon juice, about ½ lemon
- Salt and pepper, to taste
- ¾ cup (85 g) sharp cheddar cheese, shredded
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Slice the bell peppers in half lengthwise and remove stems, seeds, and membranes. Brush lightly with olive oil, sprinkle with salt and black pepper, and place cut-side up on the baking sheet.
- Bake the peppers for 20 minutes to slightly soften them; this makes stuffing easier and prevents soggy spots later.
- While the peppers bake, melt the butter in a large skillet over medium heat. Add the diced red onion and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for another minute.
- Sprinkle in paprika, Old Bay seasoning, and cayenne pepper, stirring to combine.
- Add the baby shrimp and crab meat and cook just until heated through, about 2 minutes.
- Stir in the cooked white rice and cook for another 3 minutes, mixing well. Remove from heat, squeeze in the lemon juice, and season with additional salt and black pepper to taste. The mixture should be flavorful and moist but not soupy.
- Carefully remove the peppers from the oven (they’ll be hot!). Spoon the seafood-rice mixture into each pepper half, mounding slightly.
- Top each stuffed pepper with shredded cheese. Return the pan to the oven and bake for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the peppers rest for 2 to 3 minutes, then garnish with chopped parsley if desired. Serve warm.
Nutrition
Serving: 1stuffed pepper half | Calories: 186kcal