Description
Mexican-inspired crab and shrimp stuffed bell peppers combine succulent seafood with zesty spices in a colorful dish. Culinary adventurers can savor this balanced meal that brings coastal flavors to dinner tables with delightful Mediterranean influences.
Ingredients
Scale
Seafood:
- 8 ounces (226 grams) lump crab meat
- 8 ounces (226 grams) cooked and chopped shrimp
Vegetables and Aromatics:
- 4 large bell peppers (red, yellow, orange, or green)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1/2 cup chopped mushrooms (optional)
- 1/4 cup chopped fresh parsley
Additional Ingredients:
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- 1/2 cup chicken broth (or vegetable broth)
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a baking dish to ensure easy pepper removal and prevent sticking.
- Thoroughly wash bell peppers, slice off their tops, and meticulously remove all seeds and internal membranes to create clean pepper vessels for stuffing.
- Optional blanching technique: Submerge pepper halves in boiling salted water for 3-4 minutes to soften their texture, then drain and allow to cool slightly.
- In a large skillet, sauté onions, garlic, celery, and mushrooms in olive oil over medium heat until vegetables become translucent and release aromatic flavors, approximately 5-7 minutes.
- Create seafood mixture by combining flaked crab meat, chopped shrimp, panko breadcrumbs, fresh parsley, lemon juice, dried thyme, paprika, salt, and pepper in a spacious mixing bowl, ensuring thorough and even distribution of ingredients.
- Carefully distribute the seafood mixture among prepared bell pepper halves, gently pressing the filling to create compact and well-structured stuffed peppers.
- Sprinkle shredded cheddar cheese atop each stuffed pepper and pour chicken broth around the peppers in the baking dish to maintain moisture during cooking.
- Cover the baking dish with aluminum foil, creating a slight tent to allow steam circulation, and bake for 20-25 minutes until peppers become tender and filling reaches optimal temperature.
- For enhanced presentation, remove foil and broil for 2-3 minutes to achieve a golden, bubbling cheese topping that adds visual appeal and crispy texture.
- Allow stuffed peppers to cool momentarily before serving, presenting them alongside rice or complementary dipping sauce for a complete and satisfying meal.
Notes
- Seafood Selection Opt for fresh, high-quality crab and shrimp to elevate the dish’s flavor and texture.
- Pepper Variety Experiment with different colored bell peppers for a vibrant and visually appealing presentation.
- Gluten-Free Adaptation Replace panko breadcrumbs with gluten-free alternatives like crushed gluten-free crackers or almond flour for those with dietary restrictions.
- Make-Ahead Tip Prepare the stuffed peppers in advance and refrigerate, then bake just before serving to save time and enhance flavor melding.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg