Ingredients
Scale
- 6 large bell peppers (any color, tops sliced off, seeds removed)
- 1 cup cooked crab meat (lump or claw)
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Olive oil for brushing the peppers
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Brush the outsides of the peppers with olive oil and place them in a baking dish. Set aside.
- Cook Aromatics: In a medium skillet over medium heat, sauté the onion and garlic in a drizzle of olive oil until softened, about 3-4 minutes. Remove from heat.
- Make the Filling: In a large bowl, combine the cooked crab meat, chopped shrimp, cooked rice, softened cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, sautéed onion and garlic, Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix until well blended.
- Stuff the Peppers: Spoon the filling into each prepared bell pepper, pressing it down gently to pack it in. Fill each pepper to the top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden and the peppers are tender.
- Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g