Ever notice how the smell of the ocean lingers in the air after a storm? That’s what these stuffed peppers do — a splash of briny crab, sweet shrimp, and a hint of garlic that makes you wish you were on a boat instead of stuck in your kitchen. I wasn’t planning to make this, honestly. Started just looking for something different for weeknight dinner, but the scallop-sized burst of seafood flavor in every bite? It’s kind of addictive. The peppers aren’t just vessels; they’re like a little cup of the salty sea, sturdy enough to hold all that flavor without turning soggy. It feels like a mini vacation, even if I’m only a few blocks from home. Who knew something so simple could make the night feel a little more special, even if only for a moment? Beef stew is fine, but this? It’s a whole other story.
Seafood Stuffed Peppers
Bright bell peppers are filled with a mixture of crab, shrimp, and garlic, then baked until tender and the filling is heated through. The dish features a vibrant combination of seafood flavors with a slightly firm texture from the peppers, finished with a golden-brown topping. It presents as colorful stuffed peppers with steaming, seafood-studded filling visible through their openings.
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Using a knife and cutting board, carefully cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
- In a skillet, heat olive oil over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds. Add chopped shrimp and cook until they turn pink and opaque, about 2-3 minutes. Stir in crab meat and cooked rice, then season with salt and pepper. Cook for another minute, until ingredients are combined and heated through.4 pieces bell peppers
- Fill each hollowed-out pepper with the seafood and rice mixture, pressing gently to pack. Place the stuffed peppers in a baking dish upright, ensuring they sit stably.4 pieces bell peppers
- Sprinkle shredded cheese over the top of each stuffed pepper if desired. Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is golden brown.4 pieces bell peppers
- Remove from oven and let cool slightly. Serve hot, garnished with fresh herbs if desired.
Seafood Stuffed Peppers
Bright bell peppers are filled with a mixture of crab, shrimp, and garlic, then baked until tender and the filling is heated through. The dish features a vibrant combination of seafood flavors with a slightly firm texture from the peppers, finished with a golden-brown topping. It presents as colorful stuffed peppers with steaming, seafood-studded filling visible through their openings.
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C). Using a knife and cutting board, carefully cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
- In a skillet, heat olive oil over medium heat until shimmering. Add minced garlic and sauté until fragrant, about 30 seconds. Add chopped shrimp and cook until they turn pink and opaque, about 2-3 minutes. Stir in crab meat and cooked rice, then season with salt and pepper. Cook for another minute, until ingredients are combined and heated through.4 pieces bell peppers
- Fill each hollowed-out pepper with the seafood and rice mixture, pressing gently to pack. Place the stuffed peppers in a baking dish upright, ensuring they sit stably.4 pieces bell peppers
- Sprinkle shredded cheese over the top of each stuffed pepper if desired. Bake in the preheated oven for 20-25 minutes, until the peppers are tender and the cheese is golden brown.4 pieces bell peppers
- Remove from oven and let cool slightly. Serve hot, garnished with fresh herbs if desired.
Maybe next time I’ll toss in some chopped fennel or a dash of hot sauce — because if there’s one thing about seafood, it never hurts to shake things up. Just got to keep that ocean vibe alive, right? Anyway, this dish keeps calling me back, maybe because it reminds me how a little seafood can turn a basic vegetable into a little celebration.
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