Ingredients
- 4 large bell peppers (any color)
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Bell Peppers:
- Cut the tops off the bell peppers and remove the seeds and membranes. If needed, slice a thin layer off the bottom to make them stand upright. Set aside.
- Cook the Vegetables:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and red bell pepper. Sauté until the vegetables are soft, about 5 minutes. Add the garlic and cook for an additional minute.
- Prepare the Filling:
- In a large bowl, combine the cooked rice, cooked crab meat, and chopped shrimp. Add the sautéed vegetables, mayonnaise, Parmesan cheese, Old Bay seasoning, paprika, salt, black pepper, and cayenne pepper (if using). Mix well to combine.
- Stuff the Peppers:
- Spoon the crab and shrimp mixture into the prepared bell peppers, pressing down lightly to pack the filling.
- Bake the Peppers:
- Place the stuffed bell peppers in a baking dish. Add about 1/4 inch of water to the bottom of the dish to help steam the peppers. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Finish and Serve:
- Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through. Drizzle with lemon juice and sprinkle with chopped parsley before serving.
- Enjoy:
- Serve the crab and shrimp stuffed bell peppers hot, garnished with additional parsley if desired.
