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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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 4 pieces bell peppers preferably red or yellow, stems removed and seeds discarded
  • 1/2 pound crab meat fresh or canned, well drained
  • 1/2 pound shrimp peeled and deveined, chopped
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 cup cooked rice preferably short-grain
  • to taste salt and pepper
  • 1/2 cup shredded cheese optional, for topping

Equipment

  • Baking Dish
  • Knife
  • Cutting board
  • Mixing bowls
  • Cooking spoon
  • Oven

Method
 

  1. 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.
  2. 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
  3. 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
  4. 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
  5. Remove from oven and let cool slightly. Serve hot, garnished with fresh herbs if desired.