Seafood Stuffed Bell Peppers

Seafood Stuffed Bell Peppers are not just a feast for the eyes but also a delightful burst of flavor in every bite. Imagine sinking your teeth into tender bell peppers filled to the brim with a savory mixture of shrimp, crab, and fluffy rice, all laced with a hint of lemon and spices. These vibrant peppers don’t just look beautiful on your dinner table; they provide a colorful and satisfying meal that is sure to impress.

I first discovered this recipe while experimenting in the kitchen with leftover seafood and some bell peppers I had on hand. The result was nothing short of magic. Now, these Seafood Stuffed Bell Peppers have become a staple for family gatherings, fancy dinners, and even casual evenings at home. They are easy to make, budget-friendly, and oh-so-delicious. Trust me, once you taste them, you’ll be eager to whip them up again and again.

How to Make Seafood Stuffed Bell Peppers

1. Preheat Your Oven: Set it to 400°F and line a baking sheet with parchment paper to make cleanup easier.
2. Prepare the Peppers: Slice the bell peppers in half lengthwise and remove stems, seeds, and membranes. Brush the cut sides lightly with olive oil and sprinkle with kosher salt and black pepper. Place them cut-side up on the prepared baking sheet.
3. Bake the Peppers: Roast the peppers for 20 minutes to slightly soften them. This makes stuffing easier and prevents them from becoming soggy later.
4. Sauté the Aromatics: In a large skillet over medium heat, melt the butter. Add the diced red onion and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute, letting those beautiful aromas fill your kitchen.
5. Add the Spices: Sprinkle in the paprika, Old Bay seasoning, and cayenne pepper. Stir until everything is well-combined and fragrant.
6. Incorporate the Seafood: Add the baby shrimp and crab meat to the skillet. Cook just until heated through, which should take about 2 minutes.
7. Mix in the Rice: Stir in the cooked white rice and cook for an additional 3 minutes, ensuring everything is mixed well. Remove from heat, squeeze in the lemon juice, and season with additional salt and black pepper to taste. The mixture should be moist but not soupy.
8. Stuff the Peppers: Carefully remove the roasted peppers from the oven (they’ll be hot!). Spoon the seafood-rice mixture into each pepper half, mounding it slightly.
9. Add the Cheese: Top each stuffed pepper with shredded sharp cheddar cheese. Return the pan to the oven and bake for 10 minutes, or until the cheese has melted, bubbled, and turned a lovely golden brown.
10. Garnish & Serve: Let the peppers rest for 2 to 3 minutes before garnishing with chopped parsley, if desired. Serve warm and enjoy!

Storing & Reheating

To store Seafood Stuffed Bell Peppers, let them cool completely before transferring them to an airtight container. They can be kept in the fridge for up to 3 days. If you want to store for longer, wrap them tightly in plastic wrap and freeze for up to 3 months. For reheating, simply pop them in the microwave for about 2 minutes or reheat in an oven at 350°F until warmed through. Keep in mind that the texture might soften a bit after freezing, but a quick bake will refresh them nicely.

These Seafood Stuffed Bell Peppers are not only a treat for your taste buds but also an opportunity to express your creativity in the kitchen. Packed with flavor and visually stunning, they are perfect for any occasion. Whether it’s a cozy family dinner or a festive gathering, these vibrant peppers are sure to steal the show. Don’t hesitate to tweak the ingredients to suit your tastes; food is all about enjoying and experimenting! So gather your loved ones, make these delightful stuffed peppers, and relish every bite together.

Recipe FAQs

Seafood Stuffed Bell Peppers

Recipe Author: Linsey

Seafood Stuffed Bell Peppers offer a delightful mix of shrimp, crab, and rice, all packed into vibrant bell peppers. This dish is not just about flavor; it’s a simple and healthy option for any weeknight dinner or special gathering. With a quick prep and satisfying taste, it’s perfect for those who appreciate homemade meals.

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• Prep Time 20 minutes
• Cook Time 50 minutes
• Yield 8 1x

Ingredients

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• 4 large bell peppers, any color (I used red and yellow peppers)
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 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, reduce if you prefer milder heat
• 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
• ¾ cup (85 g) sharp cheddar cheese, shredded
• Fresh parsley, chopped (optional garnish)

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Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Slice the bell peppers in half lengthwise, removing seeds and membranes. Brush with olive oil, sprinkle with salt and pepper, and place cut-side up on the baking sheet.
3. Bake the peppers for 20 minutes to slightly soften them.
4. In a skillet over medium heat, melt the butter and add the diced onion. Cook for about 5 minutes, then stir in the minced garlic and cook for an additional minute.
5. Add paprika, Old Bay seasoning, and cayenne pepper, stirring to mix well.
6. Incorporate the baby shrimp and crab meat, heating through for about 2 minutes.
7. Mix in the cooked white rice and cook for another 3 minutes. Remove from heat, add lemon juice, and adjust seasoning to taste.
8. Remove the baked peppers from the oven and fill each half with the seafood-rice mixture, mounding it slightly on top.
9. Sprinkle shredded cheese over each stuffed pepper and return to the oven for 10 minutes or until the cheese is melted and golden.
10. Allow the peppers to rest for 2-3 minutes, garnish with parsley if desired, and serve warm.

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Notes

Feel free to replace shrimp and crab with your favorite seafood alternatives.
Adjust the cayenne pepper based on personal spice preference.

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Nutrition

• Serving Size: 1 stuffed pepper
• Calories: 290
• Sugar: 3g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 19g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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