Description
These crab and shrimp stuffed bell peppers are a flavorful and colorful twist on a classic dish. The combination of seafood and a medley of seasonings makes for a satisfying, low-carb dinner.
Ingredients
Scale
- 4 large bell peppers, tops cut off and seeds removed
- 150g crab meat (fresh or canned)
- 150g shrimp, peeled, deveined, and chopped
- 1/2 cup cooked rice or quinoa (optional)
- 1/4 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Preheat your oven to 180°C (350°F).
- In a large bowl, mix together the crab meat, shrimp, cream cheese, mayonnaise, Parmesan, Dijon mustard, garlic, parsley, lemon juice, salt, and pepper. If using, stir in the cooked rice or quinoa for added texture.
- Stuff the bell peppers with the seafood mixture, packing them tightly.
- Heat olive oil in a large skillet over medium heat. Sear the stuffed peppers for 2-3 minutes on each side, until slightly browned.
- Transfer the skillet to the oven and bake for 20-25 minutes, until the peppers are tender and the filling is cooked through.
- Serve hot, garnished with additional parsley or a squeeze of lemon juice.
Notes
- For a spicier twist, add some chopped jalapeños or a dash of hot sauce to the filling.
- You can make these ahead of time and store them in the fridge for up to a day before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 350 kcal
- Fat: 20g
- Carbohydrates: 15 g
- Fiber: 3g
- Protein: 30 g