Stuffed Bell Peppers (Print Version)
# Ingredients:
01 -
4 large bell peppers (red, yellow, orange, or green).
02 -
1 tablespoon olive oil.
03 -
1 onion, chopped.
04 -
2 cloves garlic, minced.
05 -
1 celery stalk, chopped.
06 -
½ cup chopped mushrooms (optional).
07 -
8 ounces lump crab meat.
08 -
8 ounces cooked and chopped shrimp.
09 -
½ cup panko breadcrumbs.
10 -
¼ cup chopped fresh parsley.
11 -
1 tablespoon lemon juice.
12 -
1 teaspoon dried thyme.
13 -
½ teaspoon paprika.
14 -
Salt and freshly ground black pepper to taste.
15 -
1 cup shredded cheddar cheese.
16 -
½ cup chicken broth (or vegetable broth).
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
02 -
Wash the bell peppers and cut off the tops, creating a lid. Carefully remove the seeds and membranes from the inside of the peppers.
03 -
For a softer texture, you can blanch the bell peppers before stuffing. Bring a pot of salted water to a boil. Add the bell pepper halves and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.
04 -
In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
05 -
In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well.
06 -
Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly.
07 -
Top each stuffed pepper with some shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish (around ½ cup). This will help prevent the peppers from drying out while baking.
08 -
Cover the baking dish with aluminum foil (tented slightly to allow some steam to escape). Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through.
09 -
Uncover the baking dish and remove the foil. Broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.
10 -
Let the stuffed peppers cool slightly before serving. Enjoy them with a side of rice or your favorite dipping sauce.