Crab and Shrimp Stuffed Peppers

A delightful dish that combines succulent crab and shrimp with fresh bell peppers for a comforting and impressive meal.

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Preheat the oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the onion and garlic, and sauté until softened.
Combine crab meat, shrimp, cooked rice, Old Bay seasoning, and sautéed onion and garlic in a large bowl. Season with salt and pepper.
Cut the tops off the bell peppers and remove the seeds.
Stuff each pepper with the seafood mixture and place them in a baking dish.
Sprinkle shredded cheese on top of each stuffed pepper, if desired.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes or until the peppers are tender and the cheese is bubbly.
Serve warm.

Leftovers can be stored in an airtight container in the refrigerator and should be consumed within 3-4 days. Reheat in the oven or microwave.