Description

This Seafood Stuffed Bell Peppers recipe features tender bell peppers filled with a delicious mixture of baby shrimp, crab meat, rice, and aromatic spices, all topped with melted sharp cheddar cheese. Perfect as a flavorful main course, these stuffed peppers balance seafood richness with comforting rice and a hint of spice for an impressive yet simple meal.

Ingredients

Scale

Bell Peppers

4 large bell peppers, any color
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper

Seafood Filling

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
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

Topping and Garnish

¾ cup (85 g) sharp cheddar cheese, shredded
Fresh parsley, chopped (optional garnish)

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Instructions

Preheat Oven: Preheat your oven to 400°F and line a baking sheet with parchment paper to prepare for baking the peppers.
Prepare Peppers: Slice the bell peppers in half lengthwise and remove the stems, seeds, and membranes. Brush each pepper half lightly with olive oil, sprinkle with kosher salt and black pepper, and arrange them cut-side up on the prepared baking sheet.
Bake Peppers: Bake the peppers for 20 minutes to soften them slightly, which makes stuffing easier and prevents soggy spots during the final bake.
Sauté Aromatics: While the peppers bake, melt butter in a large skillet over medium heat. Add diced red onion and cook for about 5 minutes until softened. Stir in minced garlic and cook for an additional minute to release its aroma.
Add Spices: Sprinkle in paprika, Old Bay seasoning, and cayenne pepper, stirring well to combine and develop the flavors.
Cook Seafood: Add the cooked baby shrimp and crab meat to the skillet and cook for about 2 minutes just until heated through.
Combine Rice and Season: Stir in cooked white rice and cook for 3 more minutes, mixing thoroughly. Remove from heat, add freshly squeezed lemon juice, and season with salt and pepper to taste. The mixture should be moist and flavorful but not watery.
Stuff Peppers: Carefully remove the peppers from the oven as they will be hot. Spoon the seafood and rice mixture evenly into each pepper half, mounding slightly for a generous filling.
Add Cheese and Bake: Sprinkle shredded sharp cheddar cheese over each stuffed pepper. Return the baking sheet to the oven and bake for 10 minutes until the cheese is melted, bubbly, and lightly golden.
Serve: Let the stuffed peppers rest for 2 to 3 minutes before garnishing with chopped fresh parsley if desired. Serve warm for a comforting seafood feast.

Notes

To reduce spice, decrease or omit the cayenne pepper.
Fresh crab meat is preferable, but canned crab meat works well if carefully checked for shells.
Cooked white rice can be substituted with brown rice for a healthier option, adjusting cooking times accordingly.
For a richer flavor, add a splash of white wine when cooking the seafood mixture.
Make sure to remove membranes and seeds from peppers thoroughly to ensure an enjoyable texture.
Leftovers can be refrigerated for up to 2 days and reheated in the oven to maintain crispness.