Crab and Shrimp Stuffed Bell Peppers
Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4
4 large bell peppers (any color)
1/2 pound crab meat
1/2 pound shrimp, peeled and deveined
1/2 cup cooked rice
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced tomatoes
1/4 cup chopped parsley
2 cloves garlic, minced
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese
2 tablespoons olive oil
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
In a large skillet, heat the olive oil over medium heat. Add the onions, celery, and garlic, and sauté until they are soft, about 5 minutes.
Add the shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Remove from heat.
In a large bowl, combine the cooked shrimp, crab meat, cooked rice, diced tomatoes, parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix well.
Stuff each bell pepper with the seafood mixture and place them in a baking dish.
Top each stuffed pepper with shredded cheddar cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly before serving.
Calories: 350 | Total Fat: 18g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 800mg | Total Carbohydrates: 20g | Dietary Fiber: 4g | Sugar: 6g | Protein: 30g
