🦀 Crab and Shrimp Stuffed Bell Peppers
Ingredients (Serves 4)
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4 large bell peppers (any color)
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1 cup cooked shrimp, chopped
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1 cup lump crab meat
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1/2 cup cream cheese, softened
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1/4 cup mayonnaise
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1/2 cup grated Parmesan or mozzarella cheese
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 tsp Old Bay seasoning (or your favorite seafood seasoning)
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1/2 tsp paprika
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2 tbsp fresh parsley, chopped
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Salt and pepper to taste
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1 tbsp olive oil
Instructions
1. Prep the peppers
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Preheat oven to 375°F (190°C).
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Slice the tops off the bell peppers and remove seeds and membranes.
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Lightly brush the outsides with olive oil.
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Place peppers upright in a baking dish.
2. Make the stuffing
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In a skillet, heat olive oil over medium heat.
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Sauté onion and garlic until soft and fragrant (~3-4 minutes).
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In a bowl, combine sautéed onion/garlic, shrimp, crab meat, cream cheese, mayonnaise, Old Bay seasoning, paprika, half the Parmesan, parsley, salt, and pepper.
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Mix until creamy and well combined.
3. Stuff the peppers
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Spoon the seafood mixture into each pepper, pressing gently to fill.
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Sprinkle remaining Parmesan or mozzarella on top.
4. Bake
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Cover the baking dish with foil.
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Bake 25 minutes.
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Remove foil and bake an additional 10–15 minutes until cheese is golden and bubbly.
5. Serve
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Garnish with extra parsley or a squeeze of lemon.
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Serve warm with rice, salad, or garlic bread.
🌟 Tips for Success
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Use fresh seafood if possible for best flavor.
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For a spicy kick, add 1/4 tsp cayenne pepper or chopped jalapeño.
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You can make this ahead of time and refrigerate stuffed peppers before baking — just add 5 extra minutes to baking time.
If you like, I can also give you a low-carb keto version or a crispy breadcrumb topping version to make it extra indulgent.
Do you want me to do that?
