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, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
