Seafood-Stuffed Bell Peppers Delight

What You’ll Need:

4 large bell peppers (any color—red, yellow, or green work great!)
½ pound fresh crab meat, picked over for shells and flaked
½ pound cooked shrimp, peeled, deveined, and roughly chopped
1 cup cooked white rice (or swap for brown rice for a nutty twist)
1 small onion, diced small for subtle sweetness
2 garlic cloves, minced to release their magic
½ cup celery, finely diced for a bit of crunch
½ cup mayonnaise, for creamy richness
½ cup shredded mozzarella cheese, for melty goodness
¼ cup grated Parmesan cheese, for a sharp, nutty kick
2 tablespoons fresh parsley, chopped, to brighten the flavors
1 tablespoon fresh lemon juice, for a zesty pop
1 teaspoon Old Bay seasoning, because seafood loves this classic spice
Salt and black pepper, to taste
2 tablespoons olive oil, for sautéing
Optional: lemon wedges for serving, to squeeze over the top

How to Make It:

Get Ready: Fire up your oven to 375°F (190°C). Grab a baking dish that’ll snugly hold your peppers and give it a light coating of cooking spray or a drizzle of olive oil to prevent sticking. This is where your peppers will transform into something spectacular.
Prep the Peppers: Slice the tops off your bell peppers, creating little edible bowls. Scoop out the seeds and white membranes, giving the insides a quick rinse if needed. Set the peppers aside, ready to be stuffed with seafood goodness. If the peppers wobble, trim a tiny bit off the bottom to help them stand upright, but don’t cut through!
Sauté the Veggies: Warm 2 tablespoons of olive oil in a large skillet over medium heat. Toss in the diced onion, minced garlic, and chopped celery. Cook, stirring occasionally, for about 5-6 minutes until the veggies soften and the kitchen fills with a mouthwatering aroma. Let this mixture cool slightly before moving on.
Mix the Filling: In a large mixing bowl, combine the flaked crab meat, chopped shrimp, cooked rice, and your sautéed veggie trio. Add the mayonnaise, mozzarella, Parmesan, chopped parsley, lemon juice, and Old Bay seasoning. Season with a pinch of salt and a few grinds of black pepper. Gently fold everything together until the mixture is well blended, being careful not to break up the crab too much—you want those lovely chunks to shine.
Stuff the Peppers: Spoon the seafood mixture into each bell pepper, packing it in gently but firmly to fill them to the brim. You want every bite to be loaded with flavor. Arrange the stuffed peppers upright in your prepared baking dish. If you have extra filling, you can bake it in a small ramekin for a bonus treat!
Bake to Perfection: Cover the baking dish with aluminum foil to keep the peppers moist and bake for 25 minutes. Then, remove the foil and bake for another 10-12 minutes, until the peppers are tender when pierced with a fork and the filling is piping hot with a slightly golden, cheesy top. The smell will have everyone hovering around the kitchen.
Serve and Savor: Let the peppers cool for about 5 minutes to make them easier to handle. Serve them hot, with a lemon wedge on the side for an extra burst of freshness. Pair with a crisp side salad or some crusty bread to soak up any juicy bits. These peppers are a meal in themselves, but they also play well with others!

Why This Recipe Rocks:
This dish is like a coastal vacation on a plate, blending the sweet, delicate flavors of crab and shrimp with the comforting heft of rice and cheese, all tucked into vibrant bell peppers. It’s fancy enough for a dinner party but simple enough for a weeknight treat. I love making these when I want to impress without spending hours in the kitchen—plus, the leftovers (if you have any!) taste even better the next day. You can tweak it to your taste, too: add a pinch of cayenne for heat or swap mozzarella for cheddar for a bolder bite.

Prep Details:

Prep Time: About 25 minutes (chopping and sautéing take a bit, but it’s worth it)
Cook Time: 35-37 minutes
Total Time: Around 1 hour
Calories: Roughly 300 kcal per stuffed pepper
Servings: 4 hearty portions