Seafood Stuffed Bell Peppers
These seafood stuffed bell peppers are filled with a rich and creamy mixture of shrimp, crab, and rice, enhanced by a flavorful homemade garlic butter. The sweet bell peppers make the perfect vessel for this Southern-inspired comfort dish. With melted cheese, seasoned shrimp sautéed in garlicky soy butter, and just the right amount of heat, it’s an easy and impressive dinner any night of the week.
Servings: 6
Ingredients
- For the Peppers:
- 6 large bell peppers tops sliced off, seeds and membranes removed
- 1 tablespoon olive oil for brushing peppers
- For the Filling:
- 1 cup cooked lump crab meat
- 1 cup raw shrimp peeled, deveined, and chopped
- 1 tablespoon Sweet Kick seasoning plus more for shrimp
- 1 cup cooked rice white, brown, or cauliflower rice for low-carb option
- 1/2 cup cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley for garnish
- Garlic Butter
- 4 sticks 1 pound unsalted butter, softened
- 15 garlic cloves peeled
- 1/4 cup soy sauce
Instructions
- Place the softened butter, garlic cloves, and soy sauce into a blender or food processor. Blend until fully smooth and well combined. This is your garlic butter base—keep it in the fridge and use it throughout the week on seafood, toast, or vegetables.
- Set your oven to 375°F (190°C). Brush the outside of each hollowed bell pepper with olive oil and place them upright in a baking dish.
- Season the raw, chopped shrimp with Sweet Kick seasoning. In a skillet over medium heat, add 2 to 3 tablespoons of your prepared garlic butter. Once melted and heated through, add the shrimp and cook for 1 minute per side until just opaque and lightly golden. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked shrimp, crab meat, cooked rice, cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, smoked paprika, cayenne pepper (if using), salt, pepper, and 1 tablespoon Sweet Kick seasoning. Mix until everything is fully incorporated.
- Spoon the filling into each bell pepper, pressing gently to fill all the way to the top.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until the tops are golden and the peppers are fork-tender.
- Let the peppers rest for a few minutes after baking. Sprinkle with chopped parsley and serve warm.
Video
Notes
The homemade garlic butter can be made in advance and stored in the refrigerator for up to 1 week, or frozen in portions for easy use. The filling can be prepared ahead and refrigerated for up to 24 hours. Substitute cauliflower rice for a low-carb option. Unbaked stuffed peppers can be frozen and baked straight from frozen—just add 10 to 15 minutes to the baking time.