Seafood Stuffed Bell Peppers
Filled with a savory, seafood stuffing, these Seafood Stuffed Bell Peppers are easy and impressive - not to mention delicious!
Servings: 4 servings
Calories: 319kcal
Ingredients
- 2 bell peppers sliced and seeds removed
- 1/2 cup cooked white rice
- 1/2 cup stuffing mix
- 1/4 cup butter divided
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup diced bell pepper
- 1 clove garlic minced
- 1 tablespoon cream cheese
- 4 ounces baby shrimp
- 2 ounces imitation crab meat
- 1 tablespoon chopped dill
- 1 teaspoon Old Bay seasoning
- 1 teaspoon chopped parsley
- 2 tablespoons chicken broth
Instructions
- Saute the diced celery, onion, red bell pepper, and garlic in 2 tablespoons of butter until the veggies are tender, about 6 minutes.
- Turn off the heat and stir in the cream cheese until it has melted.
- Add the sauted vegetable mixture to a medium-sized bowl and add in the rice, stuffing mix, imitation crab, shrimp, Old Bay, dill, and parsley. Mix well.
- Add the chicken broth and mix until the stuffing cubes have just started to soften. Mix well. If your mixture is still hard and really dry, add 1 tbsp of broth at a time until the mixture starts to soften.
- Stuff each half of bell pepper with about 3/4 cup of stuffing, pressing it in lightly and mounding it on the top.
- Add 1/2 tablespoon of butter to the top of each stuffed bell pepper and bake them in a preheated 375-F oven for 20-25 minutes or until heated through and the peppers are fork tender.
- Serve and enjoy!
Nutrition
Serving: 1half pepper | Calories: 319kcal | Carbohydrates: 38g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 800mg | Potassium: 332mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2433IU | Vitamin C: 86mg | Calcium: 75mg | Iron: 2mg