If you’re searching for a showstopping dinner that’s both comforting and elegant, look no further than Crab and Shrimp Stuffed Bell Peppers. Sweet, colorful peppers are filled to the brim with a creamy, savory blend of succulent shrimp, lump crab, and melty cheeses, then baked until irresistibly golden and bubbling. This dish is a favorite for special occasions and weeknight meals alike, offering a taste of the sea nestled inside tender roasted peppers. Every bite is packed with flavor and texture, making these stuffed peppers a true celebration for seafood lovers.
Ingredients You’ll Need
Every ingredient in Crab and Shrimp Stuffed Bell Peppers is essential for building layers of flavor, creaminess, and satisfying contrast. Simple pantry staples and fresh seafood come together to create a dish that’s as impressive as it is approachable.
- Bell Peppers (4 large, any color): The bright, sweet foundation of your dish, bell peppers hold the filling and roast up beautifully.
- Olive Oil (1 tablespoon): Adds richness and helps sauté the onions and garlic to mellow, aromatic perfection.
- Onion (1/2 small, finely chopped): Brings subtle sweetness and depth to the seafood mixture.
- Garlic (2 cloves, minced): Infuses the filling with savory, aromatic notes that pair perfectly with seafood.
- Raw Shrimp (1/2 pound, peeled, deveined, chopped): Offers juicy, bite-sized morsels throughout the stuffing.
- Lump Crab Meat (1/2 pound, drained and picked over): Delivers delicate, briny flavor and an irresistible, tender texture.
- Cooked Rice (1/2 cup): Creates a hearty base and soaks up all the delicious juices.
- Mayonnaise (1/4 cup): Adds creaminess and helps bind the filling together.
- Cream Cheese (1/4 cup, softened): Provides a rich, tangy backdrop that makes every bite luscious.
- Mozzarella Cheese (1/2 cup, shredded): Melts into the filling for that irresistible stretchy, gooey texture.
- Parmesan Cheese (2 tablespoons, grated): Adds salty, nutty flavor and helps brown the tops beautifully.
- Lemon Juice (1 tablespoon): A splash of brightness to balance the richness of the seafood and cheese.
- Old Bay Seasoning (1 teaspoon): The classic seafood spice blend that ties all flavors together.
- Black Pepper (1/4 teaspoon): A touch of warmth and spice.
- Chopped Parsley (for garnish): Brings a fresh, herby finish and vibrant color to the final dish.
How to Make Crab and Shrimp Stuffed Bell Peppers
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Slice the tops off each bell pepper and carefully remove the seeds and membranes inside. Arrange the peppers upright in a baking dish, ready to be filled. Prepping the peppers first ensures they cook evenly and hold their shape while baking.
Step 2: Sauté the Aromatics and Shrimp
In a skillet over medium heat, warm the olive oil and sauté the finely chopped onion until it turns soft and translucent, about three minutes. Add the minced garlic and cook for just another 30 seconds—this prevents burning and keeps the flavor sweet, not bitter. Toss in the chopped shrimp and cook for two to three minutes, stirring until the shrimp just turns pink. Remove the pan from the heat to avoid overcooking.
Step 3: Mix the Seafood Filling
In a large mixing bowl, combine the shrimp mixture, lump crab meat, cooked rice, mayonnaise, softened cream cheese, shredded mozzarella, grated Parmesan, lemon juice, Old Bay seasoning, and black pepper. Gently fold everything together until the mixture is creamy and well blended, being careful not to break up the delicate crab too much. This is where the magic happens—the filling should be rich, slightly tangy, and packed with seafood flavor.
Step 4: Stuff and Bake the Peppers
Spoon the seafood mixture generously into each prepared bell pepper, pressing lightly so the filling is compact but still fluffy. Stand the stuffed peppers back in the baking dish, cover loosely with foil, and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes until the tops are golden and the peppers are fork-tender. The aroma will have everyone gathering in the kitchen!
Step 5: Garnish and Serve
Once out of the oven, shower the Crab and Shrimp Stuffed Bell Peppers with a sprinkle of fresh chopped parsley. This simple touch adds a burst of color and freshness that balances the rich, cheesy filling. Let the peppers cool for a couple of minutes before serving so the flavors settle and the filling stays together.
How to Serve Crab and Shrimp Stuffed Bell Peppers
Garnishes
A final touch of chopped parsley is classic, but you can also add a sprinkle of extra Parmesan or a squeeze of fresh lemon for brightness. For a bit of heat, a pinch of red pepper flakes works wonders. These little additions highlight the savory seafood and make your Crab and Shrimp Stuffed Bell Peppers pop on the plate.
Side Dishes
This dish pairs beautifully with simple sides like a crisp green salad, roasted asparagus, or buttery garlic bread. For a heartier meal, consider serving with a wild rice pilaf or creamy mashed potatoes. The flavors of Crab and Shrimp Stuffed Bell Peppers truly shine alongside fresh, uncomplicated sides.
Creative Ways to Present
Try using a mix of red, yellow, and orange bell peppers for a colorful presentation, or serve individual peppers on small plates as a starter at a dinner party. For a brunch twist, top each pepper with a perfectly poached egg. However you serve them, these stuffed peppers are sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Crab and Shrimp Stuffed Bell Peppers in an airtight container in the refrigerator for up to three days. The flavors meld together even more overnight, making them a delicious option for lunch the next day.
Freezing
If you want to freeze leftovers or make this dish ahead, let the stuffed peppers cool completely, then wrap each one tightly in plastic wrap and foil. Store in a freezer-safe container or bag for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
For best texture, reheat the stuffed peppers in a 350°F oven, covered with foil, until heated through (about 20 minutes). You can also microwave them in a pinch—just know the peppers may become a bit softer. Add a fresh sprinkle of parsley before serving again to brighten them up.
FAQs
Can I use canned crab instead of fresh lump crab meat?
Yes, you can substitute canned crab for fresh lump crab in Crab and Shrimp Stuffed Bell Peppers. Just be sure to drain it well and gently pick out any bits of shell for the best texture.
Is it possible to make these stuffed peppers low-carb?
Absolutely! Simply swap the cooked rice for cauliflower rice. This keeps the filling light and lower in carbs, but you’ll still get all the crave-worthy seafood flavor.
What can I use instead of Old Bay seasoning?
If you don’t have Old Bay, try a blend of paprika, celery salt, a pinch of cayenne, and dried mustard. These spices capture the classic seafood essence in Crab and Shrimp Stuffed Bell Peppers.
Can I prepare the filling ahead of time?
Yes, the seafood filling can be mixed up to a day in advance and stored in the fridge. Stuff the peppers just before baking for optimal freshness and texture.
Are Crab and Shrimp Stuffed Bell Peppers gluten-free?
They are naturally gluten-free as written, just make sure your seasonings and mayonnaise are certified gluten-free if needed. It’s a fantastic main course for a gluten-free dinner party.
Final Thoughts
If you’re craving a cozy, restaurant-worthy meal at home, give Crab and Shrimp Stuffed Bell Peppers a try. They’re easy to make, deeply satisfying, and guaranteed to impress any seafood lover at your table. I can’t wait for you to experience how special and delicious this dish truly is!
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Crab and Shrimp Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Crab and Shrimp Stuffed Bell Peppers are a delicious and elegant main course featuring tender bell peppers filled with a savory mixture of fresh crab meat, chopped shrimp, creamy cheeses, and aromatic seasonings. Baked to perfection, this dish offers a satisfying blend of seafood flavors and cheesy richness in every bite, making it a perfect pescatarian dinner option.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- Chopped parsley for garnish
Seafood
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, drained and picked over
Dairy
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
Pantry
- 1 tablespoon olive oil
- 1/2 cup cooked rice
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
Instructions
- Prepare the Peppers: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes to create hollow vessels. Place the peppers upright in a baking dish, ready to be stuffed.
- Sauté Aromatics and Shrimp: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Add the chopped shrimp and cook for 2 to 3 minutes until they turn pink and are just cooked through. Remove from heat.
- Mix Stuffing Ingredients: In a large bowl, combine the cooked shrimp mixture with lump crab meat, cooked rice, mayonnaise, softened cream cheese, shredded mozzarella, grated Parmesan, lemon juice, Old Bay seasoning, and black pepper. Gently stir everything together until well combined.
- Stuff the Peppers: Spoon the seafood and cheese mixture evenly into each bell pepper, filling them generously. Arrange the stuffed peppers upright in the baking dish to keep the filling inside during baking.
- Bake Covered: Loosely cover the baking dish with foil to prevent excessive browning and bake in the preheated oven for 25 minutes. This allows the peppers to soften and the stuffing to heat through.
- Bake Uncovered: Remove the foil and continue baking the stuffed peppers for an additional 10 minutes, or until the tops are golden brown and the peppers are tender.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy your flavorful crab and shrimp stuffed bell peppers.
Notes
- You can substitute cooked shrimp for raw shrimp by simply mixing them with the crab meat without sautéing.
- For a low-carb version, replace cooked rice with cauliflower rice.
- Feel free to use any color bell peppers according to your preference for visual appeal and sweetness.
- This dish pairs well with a light green salad or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380
- Sugar: 5g
- Sodium: 710mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
