The aroma of sizzling garlic and Old Bay seasoning fills my kitchen as I prepare these stuffed peppers. I love adding a splash of preserved lemon for a burst of brightness that cuts through the richness. Each bite offers a crunchy pepper shell giving way to tender seafood filling, a texture delight in every forkful.
These peppers remind me of summer seafood boils but in a more controlled, elegant package. The freshness of the crab and shrimp paired with the smoky char of roasted peppers makes this dish special — perfect for a laid-back dinner or a festive gathering. It’s a little culinary escape, right at home.
WHY I LOVE THIS RECIPE?
- It’s a rare combination of seafood freshness and veggie crunch.
- The aroma alone transports me straight to a seaside market.
- Plus, it’s so easy to assemble, but looks impressive on the plate.
- There’s a nostalgic feel in the gentle char of the peppers and the briny punch of the seafood.
- It’s a dish that feels celebratory without the fuss.
As the weather shifts and the holidays approach, this recipe feels just right. The vibrant colors and coastal flavors are a nod to lazy summer afternoons, even as I cozy up indoors. It’s a dish that celebrates the bounty of the seas—simple, fresh, and utterly satisfying.
Every time I make it, I remember how food can turn a regular dinner into an occasion. It’s a reminder that good ingredients, prepared with care, always shine best. This dish isn’t just a recipe; it’s a little moment of coastal magic, no matter where you are.
Seafood Stuffed Peppers with Preserved Lemon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Slice the bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side up on a baking sheet.
- Chop the shrimp into small pieces. In a mixing bowl, combine the crab meat, chopped shrimp, minced garlic, Old Bay seasoning, chopped preserved lemon, and a drizzle of olive oil. Mix gently until all ingredients are well incorporated.
- Spoon the seafood mixture evenly into each prepared pepper half, pressing gently to fill completely. The filling should mound slightly above the pepper edges for a generous look.
- Drizzle a little olive oil over the stuffed peppers and sprinkle with a pinch of salt if desired. This helps the peppers achieve a nice roasted finish.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes, until the peppers are tender and slightly charred around the edges, and the seafood filling is bubbling.
- Remove the baking sheet from the oven and let the peppers cool for a few minutes. Garnish with chopped fresh parsley for a bright, contrasting flavor.
- Serve the stuffed peppers warm, showcasing the colorful roasted shells and the moist, seafood-filled interior. Enjoy the combination of smoky, briny, and citrus flavors in every forkful.
Notes
Crafting this dish is a peaceful process — the way the seafood mingles with herbs and spices makes my kitchen smell like a seaside kitchen in mid-summer. The slight char of the peppers and the flaky seafood filling create a satisfying contrast that keeps me coming back for more.
In times like these, a dish that’s both comforting and fresh feels more important than ever. It’s a testament to how seafood can adapt to any season, bringing a taste of the coast to your table, no matter where you are.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
Leave a Reply