Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
Prepare the Bell Peppers: Wash the bell peppers and cut off the tops, creating a lid. Carefully remove the seeds and membranes from the inside of the peppers.Combine Seafood and Breadcrumbs: In a large bowl, combine the cooked and flaked crab meat, chopped shrimp, panko breadcrumbs, chopped parsley, lemon juice, dried thyme, paprika, salt, and pepper. Mix well.
Stuff the Peppers: Divide the seafood mixture evenly among the prepared bell pepper halves. Pack the mixture gently but firmly.
Cheese and Broth: Top each stuffed pepper with some shredded cheddar cheese. Pour a little chicken broth (or vegetable broth) into the bottom of the baking dish (around ½ cup). This will help prevent the peppers from drying out while baking.
Bake and Broil: Cover the baking dish with aluminum foil (tented slightly to allow some steam to escape). Bake the stuffed peppers for 20-25 minutes, or until the peppers are tender and the filling is heated through.
Golden Topping (Optional): Uncover the baking dish and remove the foil. Broil the stuffed peppers for an additional 2-3 minutes, or until the cheese is golden brown and bubbly.
Serve and Enjoy: Let the stuffed peppers cool slightly before serving. Enjoy them with a side of rice or your favorite dipping sauce.
Blanch the Peppers (Optional): For a softer texture, you can blanch the bell peppers before stuffing. Bring a pot of salted water to a boil. Add the bell pepper halves and cook for 3-4 minutes. Drain them and let them cool slightly before stuffing.
Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, celery, and mushrooms (if using). Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.
