Why You’ll Love This Recipe
Crab and Shrimp Stuffed Bell Peppers are a luxurious twist on a classic comfort dish. With a savory seafood filling nestled inside tender bell peppers, this recipe offers a rich and flavorful option perfect for dinner parties or a weeknight treat. The creamy texture, bold spices, and tender seafood create a decadent, satisfying meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bell peppers (red, green, or yellow)shrimp (peeled, deveined, and chopped)lump crab meatoniongarliccelerymayonnaisecream cheesebreadcrumbsparmesan cheesecajun seasoningpaprikaolive oilsalt and pepperlemon juiceparsley (for garnish)
directions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and celery until soft.
Add chopped shrimp and cook until pink, about 2-3 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooked shrimp mixture, lump crab meat, mayonnaise, cream cheese, breadcrumbs, parmesan, Cajun seasoning, paprika, lemon juice, salt, and pepper. Mix until well combined.
Stuff each bell pepper with the seafood mixture and place them upright in the prepared baking dish.
Top each stuffed pepper with a sprinkle of breadcrumbs and additional parmesan cheese if desired.
Bake for 25-30 minutes, or until the tops are golden and the peppers are tender.
Garnish with chopped parsley and serve warm.
Servings and timing
This recipe yields 4 stuffed bell peppers.Preparation time: 20 minutesCooking time: 30 minutesTotal time: 50 minutes
Variations
Use imitation crab and pre-cooked shrimp for a more budget-friendly option.
Add cooked rice or quinoa to the filling for extra heartiness.
Substitute Greek yogurt for mayonnaise to lighten the recipe.
Top with shredded mozzarella or cheddar for a cheesy crust.
Use poblano peppers for a smoky flavor twist.
storage/reheating
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days.To reheat, place in a 350°F oven for 10-15 minutes or microwave for 2-3 minutes until heated through.
FAQs
Can I make these ahead of time?
Yes, you can prepare the stuffed peppers up to a day in advance and bake when ready.
What kind of crab meat should I use?
Lump crab meat is ideal for its texture and flavor, but backfin or claw meat can also work.
Can I freeze stuffed bell peppers?
Yes, wrap them tightly in foil and freeze for up to 2 months. Thaw in the fridge before reheating.
Is it okay to use pre-cooked shrimp?
Yes, just chop and mix with the other ingredients without sautéing.
Do I need to boil the bell peppers first?
No, baking them stuffed will make them tender without pre-cooking.
Can I make it spicy?
Absolutely, add cayenne pepper or hot sauce to the filling for extra heat.
What can I serve with this dish?
Serve with a side salad, garlic bread, or rice for a complete meal.
Can I use canned crab?
Yes, just make sure it’s well-drained and picked over for shell pieces.
Is cream cheese necessary?
It adds creaminess, but you can substitute with sour cream or Greek yogurt if preferred.
Can I use other seafood?
Yes, try scallops or a white fish like cod for variation.
Conclusion
Crab and Shrimp Stuffed Bell Peppers deliver an irresistible blend of creamy seafood and tender vegetables with a kick of Cajun spice. Whether you’re serving them at a gathering or enjoying a special dinner at home, this dish is sure to impress with its bold flavors and elegant presentation.
Print
Crab and Shrimp Stuffed Bell Peppers
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers 1x
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Seafood
Description
Colorful bell peppers filled with a savory blend of crab, shrimp, rice, and seasonings, baked until tender—ideal as a seafood-forward main or elegant dinner.
Ingredients
- 4 large bell peppers (any color), tops cut off and seeds removed
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 4 oz crab meat (fresh or canned), picked over for shells
- 4 oz cooked shrimp, chopped
- 1 cup cooked long-grain rice
- 1/4 cup cream cheese, softened
- 2 tablespoons mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened, about 3–4 minutes.
- Stir in crab meat, chopped shrimp, cooked rice, cream cheese, mayonnaise, parsley, Old Bay, paprika; season with salt and pepper. Cook briefly to combine, about 2 minutes.
- Remove from heat. Taste and adjust seasoning as needed.
- Spoon the seafood‑rice mixture into each bell pepper cavity, pressing lightly to pack.
- Arrange stuffed peppers upright in the baking dish. Sprinkle tops with Parmesan, if using.
- Cover loosely with foil and bake for 25–30 minutes, until peppers are tender and filling is warmed through. Remove foil for last 5 minutes to lightly brown tops.
- Let rest 5 minutes before serving warm.
Notes
- For extra flavor, stir in 1/4 cup diced tomatoes or roasted corn.
- Make ahead: fill peppers and refrigerate up to 1 day before baking.
- Dairy‑free option: substitute cream cheese with mashed avocado or omit it entirely.
- Stems and tops of peppers can be chopped and mixed into the filling for zero waste.
- Serve with a wedge of lemon or a drizzle of hot sauce for brightness.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 105 mg
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