Shrimp Crab Stuffed Peppers

1. 1
   prep · ~15 min

   Preheat oven and prepare the peppers.

   1.Preheat oven to 375°F (190°C).

   2.Arrange pepper halves cut-side up in a lightly greased baking dish.

   3.Bake the empty pepper halves for 10 minutes to soften slightly. Remove and set aside.
2. 2
   saute · ~7 min

   Sauté the aromatic vegetables.

   1.Melt butter in a large skillet over medium heat.

   2.Add diced onion and celery. Cook until softened, about 5 minutes.

   3.Add minced garlic and cook 1 minute more until fragrant. Remove from heat.

   TIPKeep the heat medium so the garlic doesn't turn bitter.
3. 3
   mix · ~5 min

   Combine the seafood filling.

   1.In a large bowl, combine the sautéed vegetables, chopped shrimp, crab meat, ¼ cup breadcrumbs, beaten egg, lemon juice, Worcestershire sauce, Old Bay, salt, pepper, and smoked paprika.

   2.Fold gently with a spatula until evenly mixed, taking care not to break up the crab too much.

   TIPGently squeeze the crab meat to remove excess water so the filling isn't soggy.
4. 4
   assemble · ~4 min

   Stuff the peppers and add topping.

   1.Spoon the seafood mixture generously into each parbaked pepper half, mounding it slightly.

   2.Sprinkle the remaining 2 tablespoons of breadcrumbs evenly over the tops of the stuffed peppers.
5. 5
   bake · ~25 min

   Bake until golden and cooked through.

   Bake the stuffed peppers uncovered for 20-25 minutes, until the filling is firm, the shrimp is opaque, and the tops are golden brown.

   TIPIf the tops brown too quickly, tent loosely with foil.
6. 6
   garnish · ~5 min

   Garnish with parsley and serve with lemon wedges.

   Let the peppers rest for 5 minutes after baking, then sprinkle with fresh chopped parsley. Serve hot with lemon wedges on the side for squeezing over the top.

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