Let me tell you about one of my absolute favorite dishes: crab and shrimp stuffed bell peppers. Seriously, the combination of sweet, tender crab meat and juicy shrimp, all nestled in vibrant bell peppers, is just heavenly! I remember the first time I made these—I was hosting a dinner party, and they were such a hit that my friends kept asking for the recipe. It’s a dish that looks fancy but is surprisingly simple to whip up. Plus, the flavors meld together beautifully, creating a delightful experience in every bite. You’ll want to make these again and again, trust me!

Ingredients for Crab and Shrimp Stuffed Bell Peppers

To create these delicious crab and shrimp stuffed bell peppers, you’ll need the following ingredients:

• 4 bell peppers (any color you like, but I adore the sweetness of red or yellow)
• 1 cup cooked crab meat (make sure it’s fresh for the best flavor)
• 1 cup cooked shrimp, chopped (I usually buy pre-cooked to save time)
• 1/2 cup cream cheese (softened, so it blends easily)
• 1/2 cup shredded cheddar cheese (because who doesn’t love cheese?)
• 1/4 cup breadcrumbs (for that perfect crispy topping)
• 1 tablespoon lemon juice (adds a nice zing)
• 1 teaspoon garlic powder (because garlic makes everything better)
• 1 teaspoon onion powder (for a subtle sweetness)
• Salt and pepper to taste (don’t skimp on these!)

Gather these ingredients, and you’re on your way to making a meal that’s not only tasty but also visually stunning!

How to Prepare Crab and Shrimp Stuffed Bell Peppers

Now that you’ve got your ingredients ready, let’s dive into the fun part: preparing these scrumptious crab and shrimp stuffed bell peppers! It’s really straightforward, and I promise you’ll feel like a kitchen rock star when you serve these up.

1. First, preheat your oven to 375°F (190°C). This is an important step because we want our peppers to bake perfectly!
2. Next, grab those bell peppers and carefully cut off the tops. Don’t toss the tops just yet; you can chop them up and toss them into the filling if you’d like! Remove the seeds and membranes inside to make room for that tasty stuffing.
3. In a large mixing bowl, combine the cooked crab meat, chopped shrimp, softened cream cheese, shredded cheddar cheese, breadcrumbs, lemon juice, garlic powder, onion powder, and a generous sprinkle of salt and pepper. Mix everything together until it’s well combined. Oh, and don’t be afraid to get your hands in there; it’s the best way to really blend those flavors!
4. Now, it’s time to stuff those peppers! Spoon the delicious mixture into each bell pepper, packing it in a bit to ensure they’re filled to the brim.
5. Place the stuffed peppers upright in a baking dish. If they’re wobbling a little, you can slice a tiny bit off the bottom to help them stand straight.
6. Pop the baking dish into the oven and bake for about 25-30 minutes. You’ll know they’re done when the peppers are tender and the filling is bubbly and golden on top. The aroma will drive you wild!
7. Once they’re baked to perfection, carefully remove them from the oven and let them cool for just a few minutes before serving. They’re best enjoyed hot, bursting with flavor!

And there you have it—delicious crab and shrimp stuffed bell peppers that will impress everyone at your table!

Why You’ll Love This Recipe

• Incredible flavor combination of sweet crab and succulent shrimp, all in a bright, crunchy bell pepper.
• Easy to prepare with simple ingredients—perfect for both novice cooks and seasoned chefs!
• Healthier option that’s low in calories but high in protein, making it a guilt-free indulgence.
• A visually stunning dish that’s sure to impress at dinner parties or family gatherings.
• Customizable! You can switch up the spices or add extra veggies to suit your taste.
• Leftovers reheat beautifully, so you can enjoy this dish again the next day!

Tips for Success

To make sure your crab and shrimp stuffed bell peppers turn out absolutely perfect, here are some of my favorite tips and tricks that I’ve learned along the way:

• Choose the right peppers: Go for bell peppers that are firm and unblemished. I love using a mix of colors for a vibrant presentation, but make sure they’re all roughly the same size for even cooking.
• Don’t skip the seasoning: Taste your filling before stuffing the peppers! Adjust the salt, pepper, or even add a pinch of cayenne for a little kick. Trust me, it makes a world of difference!
• Pack it in: When stuffing the peppers, don’t be shy—really pack the filling in there! This ensures that every bite is loaded with flavor and that the filling doesn’t settle during baking.
• Cover if needed: If you notice the tops of your stuffed peppers are browning too quickly, feel free to cover them loosely with aluminum foil for the last few minutes of baking. This will help them cook through without burning.
• Let them rest: After baking, let the stuffed peppers rest for a few minutes before serving. This helps the filling set a bit, making them easier to eat and enjoy!
• Experiment with add-ins: Feel free to get creative! Toss in some chopped spinach or diced tomatoes for added nutrition and flavor. Just keep the ratios balanced so the filling holds together well.

By keeping these tips in mind, you’ll be well on your way to creating stuffed bell peppers that are not only delicious but also a feast for the eyes!

Variations of Crab and Shrimp Stuffed Bell Peppers

Now, if you’re feeling a little adventurous or just want to mix things up, there are so many fun variations you can try with these crab and shrimp stuffed bell peppers! Here are some of my favorites:

• Lobster Delight: Swap out the crab for cooked lobster meat for an ultra-luxurious twist. The sweet, tender meat pairs beautifully with the shrimp!
• Spicy Kick: Add some diced jalapeños or a dash of hot sauce to the filling for those who love a little heat. It’s a great way to elevate the flavors!
• Vegetarian Option: For a meatless version, use a mix of quinoa, black beans, and corn. Season with taco spices for a delicious, hearty filling!
• Asian-Inspired: Incorporate soy sauce, sesame oil, and chopped green onions into the filling for an Asian flair. You can even sprinkle some sesame seeds on top before baking!
• Cheesy Italian: Mix in some Italian seasonings and replace the cheddar with mozzarella or parmesan. You could even add some marinara sauce to the filling for a rich, comforting flavor.
• Herbaceous Twist: Experiment with fresh herbs like dill, parsley, or basil in the filling for a refreshing taste that complements the seafood beautifully.

These variations not only keep things exciting but also allow you to cater to different tastes and dietary preferences. So, get creative and have fun with your stuffed peppers! You might just find a new favorite version.

Storage & Reheating Instructions

Once you’ve indulged in these scrumptious crab and shrimp stuffed bell peppers, you might find yourself with some leftovers (if you’re lucky!). Here’s how to properly store and reheat them so you can enjoy every last bite.

To store your leftovers, first let the stuffed peppers cool completely. Then, place them in an airtight container and pop them in the fridge. They’ll keep well for about 3 to 4 days. If you want to save them for a longer period, you can also freeze them! Just wrap each stuffed pepper tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months.

When you’re ready to enjoy your leftovers, reheating is super easy! If they’re refrigerated, just preheat your oven to 350°F (175°C), place the stuffed peppers on a baking sheet, and cover them loosely with aluminum foil to prevent drying out. Bake for about 15-20 minutes, or until they’re heated through. For frozen peppers, it’s best to thaw them overnight in the fridge before reheating.

If you’re in a rush, you can also reheat them in the microwave! Just place a stuffed pepper on a microwave-safe plate, cover it with a damp paper towel to keep it moist, and heat for about 1-2 minutes, checking to ensure it’s hot all the way through.

With these storage and reheating tips, you’ll be able to savor your delicious crab and shrimp stuffed bell peppers long after the first meal!

Nutritional Information

When it comes to enjoying delicious crab and shrimp stuffed bell peppers, you might be curious about the nutritional aspects of this delightful dish. Here’s an estimated breakdown per serving (1 stuffed pepper):

• Calories: 300
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 80mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 2g
• Protein: 25g
• Sodium: 600mg

This dish is not only satisfying but also packs a protein punch while being relatively low in calories! Just keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes. Enjoy your meal knowing you’re treating yourself to something delicious and nutritious!

FAQ about Crab and Shrimp Stuffed Bell Peppers

Can I use fresh crab and shrimp instead of cooked?
Absolutely! If you have fresh crab and shrimp, just make sure to cook them first before mixing them into the filling. This will ensure you have that delightful flavor and texture that makes these stuffed peppers so special.

Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance! Just stuff them, place them in the baking dish, cover with plastic wrap, and refrigerate. When you’re ready to bake, just pop them in the oven. You might need to add a few extra minutes to the baking time if they’re cold from the fridge.

What if I can’t find bell peppers?
No worries at all! You can use other vegetables like zucchini, eggplant, or even large tomatoes. Just make sure to adjust the cooking time based on the vegetable you choose, as some may require less time to bake.

How can I make these crab and shrimp stuffed bell peppers gluten-free?
To make this recipe gluten-free, simply substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. There are plenty of tasty options that will work just as well!

Can I double the recipe?
Definitely! If you want to double the recipe, just make sure you have a big enough baking dish to fit all the stuffed peppers. You’ll also want to monitor the baking time a bit, as they might take a little longer to cook through when packed in tightly.

Crab and Shrimp Stuffed Bell Peppers: 7 Delicious Ways

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• Auteur: Julia marin
• Temps Total: 45 minutes
• Rendement: 4 servings 1x
• Alimentation: Faible En Calories

Imprimer La Recette

Pin Recette

Description

A flavorful dish featuring bell peppers stuffed with a mixture of crab and shrimp.

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Ingrédients

L'échelle 1x2x3x

• 4 bell peppers
• 1 cup cooked crab meat
• 1 cup cooked shrimp, chopped
• 1/2 cup cream cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup breadcrumbs
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix crab meat, chopped shrimp, cream cheese, cheddar cheese, breadcrumbs, lemon juice, garlic powder, onion powder, salt, and pepper.
4. Stuff each bell pepper with the mixture.
5. Place the stuffed peppers in a baking dish.
6. Bake for 25-30 minutes or until the peppers are tender.
7. Serve hot.

Notes

• Feel free to add more spices to taste.
• Substitute crab with lobster for a different flavor.

• Temps De Préparation: 15 minutes
• Temps De Cuisson: 30 minutes
• Catégorie: Main Course
• Méthode: Baking
• Cuisine: Seafood

La Nutrition

• Taille D'Une Portion: 1 stuffed pepper
• Calories: 300
• Sucre: 2g
• De Sodium: 600mg
• La graisse: 15g
• Graisses Saturées: 7g
• Les Graisses Insaturées: 5g
• Les Gras Trans: 0g
• Les hydrates de carbone: 20g
• La fibre: 3g
• La protéine: 25g
• Le taux de cholestérol: 80mg

Mots-clés: crab and shrimp stuffed bell peppers