Crab and Shrimp Stuffed Peppers (Print Version)

# Ingredients:

→ For the Peppers

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)

→ For the Seafood Filling

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

→ For Topping and Baking

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 that will fit all your peppers snugly.
02 - Wash the bell peppers thoroughly. Cut off the tops to create lids, and carefully remove all seeds and white membranes from inside. Set the peppers and their tops aside.
03 - For softer peppers, bring a large pot of salted water to a boil. Add the hollowed-out peppers (not the tops) and blanch for 3-4 minutes. Remove with tongs, drain upside down on paper towels, and cool slightly.
04 - Heat olive oil in a large skillet over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Cook for 5-7 minutes, stirring occasionally, until vegetables have softened and become fragrant.
05 - In a large mixing bowl, combine the crab meat, chopped shrimp, sautéed vegetables, panko breadcrumbs, parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix gently but thoroughly to combine all ingredients without breaking up the crab meat too much.
06 - Spoon the seafood mixture evenly into the prepared peppers, packing it in gently but firmly. Place the stuffed peppers upright in your prepared baking dish.
07 - Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper. Pour the chicken or vegetable broth into the bottom of the baking dish – not over the peppers, but around them. This creates steam to help cook the peppers.
08 - Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake for 20-25 minutes, until the peppers are tender and the filling is heated through.
09 - Remove the foil and switch the oven to broil. Broil the peppers for 2-3 minutes, watching carefully, until the cheese becomes golden brown and bubbly.
10 - Let the stuffed peppers rest for 5 minutes before serving. This helps the flavors settle and makes them easier to handle. Serve with the pepper tops as a garnish if desired.

# Notes:

01 - These seafood stuffed peppers make an impressive main dish that's perfect for special occasions or weekend dinners. The combination of sweet bell peppers with savory crab and shrimp creates a delightful flavor contrast.
02 - For a more budget-friendly version, you can use imitation crab meat or increase the amount of shrimp while reducing the crab.
03 - The peppers can be prepared and stuffed up to 24 hours in advance, then covered and refrigerated until ready to bake.

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