Ingredients:
\n4 large bell peppers (red, yellow, orange, or green)
\n1 tablespoon olive oil
\n1 onion, chopped
\n2 cloves garlic, minced
\n1 celery stalk, chopped
\n\u00bd cup chopped mushrooms (optional)
\n8 ounces lump crab meat
\n8 ounces cooked and chopped shrimp
\n\u00bd cup panko breadcrumbs
\n\u00bc cup chopped fresh parsley
\n1 tablespoon lemon juice
\n1 teaspoon dried thyme
\n\u00bd teaspoon paprika
\nSalt and freshly ground black pepper to taste
\n1 cup shredded cheddar cheese
\n\u00bd cup chicken broth (or vegetable broth)<\/p>\n
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Instructions:<\/p>\n
Preheat Oven: Preheat your oven to 375\u00b0F (190\u00b0C). Lightly grease a baking dish.<\/p>\n
Prepare the Bell Peppers: Wash the bell peppers and cut off the tops, creating a lid. Carefully remove the seeds and membranes from the inside of the peppers.Combine\u00a0\u00a0Seafood\u00a0and Breadcrumbs: In a large bowl, combine the cooked and flaked\u00a0\u00a0crab meat, chopped shrimp,\u00a0\u00a0panko\u00a0breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well.<\/p>\n
Stuff the Peppers: Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly.<\/p>\n
Cheese and Broth: Top each stuffed pepper with some shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish (around \u00bd cup). This will help prevent the peppers from drying out while baking.<\/p>\n
Bake and Broil: Cover the baking dish with aluminum foil (tented slightly to allow some steam to escape). Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through.<\/p>\n
Golden Topping (Optional): Uncover the baking dish and remove the foil. Broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.<\/p>\n
Serve and Enjoy: Let the stuffed peppers cool slightly before serving. Enjoy them with a side of rice or your favorite dipping sauce.<\/p>\n
Blanch the Peppers (Optional): For a softer texture, you can blanch the bell peppers before stuffing. Bring a pot of salted water to a boil. Add the bell pepper halves and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.<\/p>\n
Saut\u00e9 the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Saut\u00e9 for 5-7 minutes, or until the vegetables are softened and fragrant.<\/p>\n
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