Colorful bell peppers filled with a savory mixture of crab, shrimp, rice, and cheese, baked until tender and golden.

Units Scale

Cook Mode Prevent your screen from going dark

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.

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.