Preheat your oven to 375°F (190°C). Lightly brush the outside of the bell peppers with a bit of olive oil and place them in a baking dish. Roast for about 15 minutes until slightly softened and the skins start to wrinkle, then set aside to cool slightly.
While the peppers cool, heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it becomes aromatic and slightly golden.
Add the chopped shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Then, mix in the drained crab meat and smoked paprika, stirring gently to combine. Cook for another minute to meld flavors.
Transfer the seafood mixture to a bowl and add the shredded cheese. Squeeze in the lemon juice, then season with salt and pepper to taste. Mix everything until well combined and the cheese slightly melts into the warm seafood.
Once the peppers are cool enough to handle, carefully stuff each pepper with the seafood mixture, pressing gently to fill them completely. Place the stuffed peppers back into the baking dish.
Sprinkle any remaining cheese on top of the stuffed peppers. Bake in the oven for about 15-20 minutes, until the cheese is bubbly and golden, and the peppers are tender.
Remove the peppers from the oven and let them rest for a couple of minutes. Serve hot, garnished with fresh herbs if desired, and enjoy the vibrant flavors of the ocean in a colorful, cheesy package.
