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Seafood Stuffed Peppers with Preserved Lemon

This dish features roasted bell peppers filled with a mixture of tender seafood, including crab and shrimp, seasoned with garlic, Old Bay, and preserved lemon. The peppers are baked until bubbly, with a crunchy exterior and a moist, flavorful interior that showcases a balance of smoky, briny, and citrus notes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large bell peppers preferably red or yellow
  • 8 ounces crab meat lump or imitation
  • 8 ounces shrimp peeled and deveined
  • 3 cloves garlic minced
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon preserved lemon finely chopped
  • 2 tablespoons olive oil
  • Salt to taste
  • Fresh parsley for garnish chopped

Equipment

  • Baking sheet
  • Knife
  • Cutting board
  • Mixing bowl
  • Spoon

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

For extra flavor, add a squeeze of fresh lemon juice before serving. You can also prepare the filling ahead of time and refrigerate until ready to assemble and bake.