Sweet bell peppers are filled with a rich and creamy crab stuffing mixture, then baked until golden and bubbly. This dish makes for a flavorful main course or an elegant appetizer, perfect for seafood lovers.
Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
For the Stuffed Peppers
3large bell peppers (red, yellow, or green)
2tbspolive oil
450glump crab meat, picked over for shells
½cuppanko breadcrumbs
¼cupmayonnaise
¼cupsour cream (or Greek yogurt)
1small onion, finely diced
2clovesgarlic, minced
1tbsplemon juice
1tbspWorcestershire sauce
1tspOld Bay seasoning
½tspsmoked paprika
¼tspcayenne pepper (optional, for heat)
¼cupfresh parsley, chopped
Salt and black pepper, to taste
For the Topping
¼cuppanko breadcrumbs
2tbspmelted butter
1tbspgrated Parmesan cheese
1tbspfresh parsley, chopped
Prepare the Bell Peppers
1
Preheat the oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Brush the pepper halves with olive oil and place them cut-side up on a baking sheet.
Bake for 10 minutes to slightly soften the peppers.
Remove from the oven and set aside.
Prepare the Crab Filling
2
In a skillet over medium heat, heat 1 tbsp olive oil.
Add the diced onion and sauté for 5-6 minutes until softened.
Add minced garlic and cook for an additional 1-2 minutes. Remove from heat.
In a large mixing bowl, combine the crab meat, sautéed onion and garlic, panko breadcrumbs, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay seasoning, smoked paprika, cayenne pepper, and fresh parsley.
Gently fold to combine, being careful not to break up the crab meat too much.
Season with salt and pepper to taste.
Stuff the Peppers
3
Spoon the crab mixture into each pepper half, mounding slightly.
In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
Sprinkle the breadcrumb mixture over the stuffed peppers.
Bake the Stuffed Peppers
4
Return the baking sheet to the oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is heated through.
For a crispier topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Garnish and Serve
5
Remove the stuffed peppers from the oven and let them rest for 5 minutes.
Garnish with additional fresh parsley and a squeeze of lemon juice.
Serve immediately with a side salad or rice pilaf.
Tips and Variations
6
For Extra Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
Cheese Option: Swap Parmesan for cheddar or Gruyère for a different flavor profile.
Gluten-Free Option: Use gluten-free panko breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes.
Freezing: Assemble the stuffed peppers and freeze before baking. When ready to serve, bake from frozen at 375°F (190°C) for 30-35 minutes.
Ingredients
For the Stuffed Peppers
3large bell peppers (red, yellow, or green)
2tbspolive oil
450glump crab meat, picked over for shells
½cuppanko breadcrumbs
¼cupmayonnaise
¼cupsour cream (or Greek yogurt)
1small onion, finely diced
2clovesgarlic, minced
1tbsplemon juice
1tbspWorcestershire sauce
1tspOld Bay seasoning
½tspsmoked paprika
¼tspcayenne pepper (optional, for heat)
¼cupfresh parsley, chopped
Salt and black pepper, to taste
For the Topping
¼cuppanko breadcrumbs
2tbspmelted butter
1tbspgrated Parmesan cheese
1tbspfresh parsley, chopped
Directions
Prepare the Bell Peppers
1
Preheat the oven to 375°F (190°C).
Slice the bell peppers in half lengthwise and remove the seeds and membranes.
Brush the pepper halves with olive oil and place them cut-side up on a baking sheet.
Bake for 10 minutes to slightly soften the peppers.
Remove from the oven and set aside.
Prepare the Crab Filling
2
In a skillet over medium heat, heat 1 tbsp olive oil.
Add the diced onion and sauté for 5-6 minutes until softened.
Add minced garlic and cook for an additional 1-2 minutes. Remove from heat.
In a large mixing bowl, combine the crab meat, sautéed onion and garlic, panko breadcrumbs, mayonnaise, sour cream, lemon juice, Worcestershire sauce, Old Bay seasoning, smoked paprika, cayenne pepper, and fresh parsley.
Gently fold to combine, being careful not to break up the crab meat too much.
Season with salt and pepper to taste.
Stuff the Peppers
3
Spoon the crab mixture into each pepper half, mounding slightly.
In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley.
Sprinkle the breadcrumb mixture over the stuffed peppers.
Bake the Stuffed Peppers
4
Return the baking sheet to the oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is heated through.
For a crispier topping, broil for the last 2-3 minutes, keeping a close eye to prevent burning.
Garnish and Serve
5
Remove the stuffed peppers from the oven and let them rest for 5 minutes.
Garnish with additional fresh parsley and a squeeze of lemon juice.
Serve immediately with a side salad or rice pilaf.
Tips and Variations
6
For Extra Heat: Add a pinch of cayenne pepper or a dash of hot sauce to the filling.
Cheese Option: Swap Parmesan for cheddar or Gruyère for a different flavor profile.
Gluten-Free Option: Use gluten-free panko breadcrumbs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-12 minutes.
Freezing: Assemble the stuffed peppers and freeze before baking. When ready to serve, bake from frozen at 375°F (190°C) for 30-35 minutes.
