Why You’ll Love This Recipe
Crab and Shrimp Stuffed Bell Peppers are a deliciously indulgent twist on the classic stuffed pepper. Packed with tender seafood, creamy cheese, and savory seasonings, these peppers make for an impressive yet easy-to-make dish. Whether you’re serving them for a special dinner or just craving a comforting meal, they deliver bold flavor with every bite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bell peppers (any color)lump crabmeatcooked shrimp (chopped)cream cheesemayonnaisemozzarella cheese (shredded)Parmesan cheese (grated)green onions (chopped)garlic (minced)Old Bay seasoninglemon juicehot sauce (optional)salt and pepper
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Cut the bell peppers in half lengthwise and remove the seeds and membranes.
In a mixing bowl, combine the crab, shrimp, cream cheese, mayonnaise, mozzarella, Parmesan, green onions, garlic, Old Bay seasoning, lemon juice, hot sauce, salt, and pepper.
Stir until well combined and creamy.
Spoon the seafood mixture generously into each pepper half.
Arrange the stuffed peppers in the prepared baking dish.
Bake for 25-30 minutes, or until the peppers are tender and the tops are golden and bubbly.
Let cool slightly before serving.
Servings and timing
This recipe yields 6 stuffed pepper halves.Preparation time: 20 minutesBaking time: 25-30 minutesTotal time: 45-50 minutes
Variations
Swap cream cheese for ricotta for a lighter filling.
Add chopped spinach or sautéed mushrooms for extra veggies.
Use Cajun seasoning instead of Old Bay for a spicier version.
Top with breadcrumbs before baking for a crispy finish.
Try mini bell peppers for appetizer-sized portions.
storage/reheating
Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven at 350°F (175°C) until warmed through or microwave in short bursts until hot.Freeze before baking for up to 2 months; thaw before baking.
FAQs
Can I use imitation crab?
Yes, though real crabmeat offers better flavor and texture.
What type of shrimp works best?
Medium cooked shrimp, chopped into small pieces, work best for even distribution.
Can I prepare these in advance?
Yes, you can assemble them a day ahead and bake when ready.
Are they spicy?
Only slightly; adjust the hot sauce to your taste.
Can I grill the peppers instead?
Yes, you can pre-grill the pepper halves before stuffing for added smokiness.
How do I prevent soggy peppers?
Bake uncovered and avoid overfilling with wet ingredients.
What sides go well with this?
Serve with rice, salad, or garlic bread.
Can I double the recipe?
Absolutely, this recipe scales easily for more servings.
Are these keto-friendly?
Yes, they are low in carbs and suitable for keto diets.
Can I use frozen seafood?
Thaw and drain well before using to avoid excess moisture.
Conclusion
Crab and Shrimp Stuffed Bell Peppers are a seafood lover’s dream—rich, savory, and perfectly satisfying. They’re elegant enough for guests but simple enough for weeknight dinners. Give them a try and elevate your stuffed pepper game with a coastal flair.
Print
Crab and Shrimp Stuffed Bell Peppers
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 stuffed peppers 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Colorful bell peppers filled with a savory mixture of crab, shrimp, rice, and cheese, baked until tender and golden.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 cup cooked white rice
- 1/2 lb cooked crab meat, picked over for shells
- 1/2 lb shrimp, peeled, deveined, and roughly chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper (extra)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/2 cup grated cheddar cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
- 1/4 cup breadcrumbs (optional topping)
Instructions
- Preheat oven to 375 °F (190 °C).
- In a skillet over medium heat, melt butter. Add onion, celery, garlic, and diced red pepper; sauté until softened, about 5 minutes.
- Stir in flour and cook, stirring, for 1 minute to form a roux.
- Gradually whisk in milk until mixture thickens into a creamy sauce.
- Fold in cooked rice, crab meat, chopped shrimp, Old Bay seasoning, parsley, and half the cheddar cheese. Season with salt and pepper.
- Spoon the filling into hollowed bell peppers, mounding slightly. Place peppers upright in a baking dish.
- Sprinkle remaining cheddar cheese and breadcrumbs (if using) over the tops.
- Cover with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until cheese is melted and peppers are tender.
- Let rest 5 minutes before serving.
Notes
- Feel free to substitute brown rice or quinoa for a healthier twist.
- For extra heat, mix in a pinch of cayenne or chopped jalapeño.
- Make ahead: assemble peppers and store covered in the fridge up to 24 hours before baking.
- Gluten-free option: use gluten-free flour and breadcrumbs.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 5 g
- Sodium: 470 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 160 mg
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