Stuffed peppers seafood (Print Version)

# Ingredients:

01 - 4 large bell peppers (pick from red, yellow, orange, or green).
02 - 1 tablespoon olive oil.
03 - 1 onion, finely chopped.
04 - 2 cloves garlic, minced.
05 - 1 stalk celery, diced.
06 - 1/2 cup chopped mushrooms (optional).
07 - 8 ounces lump crab meat.
08 - 8 ounces cooked shrimp, chopped.
09 - 1/2 cup panko breadcrumbs.
10 - 1/4 cup fresh parsley, chopped.
11 - 1 tablespoon lemon juice.
12 - 1 teaspoon dried thyme.
13 - 1/2 teaspoon paprika.
14 - Salt and black pepper to taste.
15 - 1 cup shredded cheddar cheese.
16 - 1/2 cup chicken or vegetable broth.

# Instructions:

01 - Set your oven to 375°F (190°C) and lightly grease a baking dish.
02 - Rinse the peppers well, then slice off the tops to act as lids. Clear out the seeds and white bits inside.
03 - For softer peppers, boil a pot of salty water and cook the peppers for 3-4 minutes. Drain them and let them cool for a bit.
04 - Heat olive oil in a big skillet over medium heat. Cook the onion, garlic, celery, and mushrooms for about 5-7 minutes until tender.
05 - In a large bowl, combine the crab, shrimp, breadcrumbs, parsley, lemon juice, thyme, paprika, salt, and pepper.
06 - Spoon the seafood mixture evenly into the prepared pepper halves. Press gently to pack it in.
07 - Top each stuffed pepper with shredded cheddar cheese. Pour the broth into the bottom of the dish.
08 - Cover the dish with foil and bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes to make the cheese golden brown.

# Notes:

01 - Pair with some rice or your go-to sauce.
02 - Let it cool down a little before digging in.

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