Crab and Shrimp Stuffed Bell Peppers Recipe
If you’re craving something elegant yet totally comforting, Crab and Shrimp Stuffed Bell Peppers are about to steal your heart (and your taste buds). Tender bell peppers cradle a luscious mixture of sweet crab, succulent shrimp, creamy cheeses, and just the right amount of zing from lemon and Old Bay. Every bite is a celebration of flavor, texture, and color that will make your dinner table feel like a seaside bistro. Whether you’re serving a special guest or just want to treat yourself to a restaurant-worthy meal, this recipe brings that magic home with surprisingly little fuss.
Ingredients You’ll Need
The beauty of Crab and Shrimp Stuffed Bell Peppers is in their simple yet thoughtfully chosen ingredients. Each one plays a starring role, adding pops of color, richness, or a fresh burst that pulls everything together. Here’s what you’ll need and why you’ll love them:
- Bell Peppers: Choose large, firm peppers in any color for the perfect edible vessel and a vibrant presentation.
- Olive Oil: A little drizzle helps sauté the aromatics and adds a subtle, fruity undertone.
- Onion: Finely chopped, onion brings natural sweetness and depth to the filling.
- Garlic: Just two cloves, but they make the flavors pop!
- Shrimp: Raw and chopped, shrimp offer juicy bites and seafood sweetness that pair beautifully with crab.
- Crab Meat: Lump crab is the star—make sure it’s picked over for shells for the best texture.
- Cooked Rice: This binds the filling and soaks up all those delicious juices.
- Mayonnaise: Adds creaminess and a tangy background that keeps everything moist.
- Cream Cheese: Softened for easy mixing, it turns the filling luscious and rich.
- Mozzarella Cheese: Shredded and melty, mozzarella gives the peppers a gooey, irresistible bite.
- Parmesan Cheese: A sprinkle of Parmesan brings sharp, nutty flavor to the party.
- Lemon Juice: Just a splash brightens the whole dish and balances the richness.
- Old Bay Seasoning: The classic seafood blend for that signature, crave-worthy flavor.
- Black Pepper: A touch for seasoning and a little kick.
- Chopped Parsley: For a fresh, colorful garnish that feels as good as it looks.
How to Make Crab and Shrimp Stuffed Bell Peppers
Step 1: Prep the Bell Peppers
Begin by preheating your oven to 375°F (190°C). Slice the tops off your bell peppers and scoop out the seeds and membranes. Stand them upright in a baking dish, ready to be filled. This step ensures your Crab and Shrimp Stuffed Bell Peppers hold all that savory goodness without tipping over or spilling.
Step 2: Sauté the Aromatics and Shrimp
Heat the olive oil in a skillet over medium heat. Toss in the chopped onion and let it soften for about three minutes until translucent and fragrant. Add the garlic and cook for another 30 seconds, just until you can smell its punchy aroma. Stir in the chopped shrimp and sauté for 2–3 minutes, only until the shrimp turn pink. Overcooking will make them rubbery, so keep an eye out!
Step 3: Mix the Filling
Transfer your sautéed shrimp mixture to a large bowl. Add in the lump crab meat, cooked rice, mayonnaise, cream cheese, mozzarella, Parmesan, lemon juice, Old Bay seasoning, and black pepper. Stir gently, folding everything together so the crab stays in nice, big chunks. This creamy, seafood-laden filling is the heart of our Crab and Shrimp Stuffed Bell Peppers.
Step 4: Stuff and Bake
Spoon the seafood mixture generously into each prepared bell pepper. Don’t be shy—pack it in so every bite is loaded with flavor. Arrange the stuffed peppers upright in your baking dish and cover loosely with foil. Bake for 25 minutes, then remove the foil and bake another 10 minutes. This gives the tops a lightly golden, bubbly finish while the peppers become tender but not mushy.
Step 5: Garnish and Serve
Once the Crab and Shrimp Stuffed Bell Peppers emerge from the oven, sprinkle them with freshly chopped parsley. The bright green flecks make the whole dish look extra inviting and add a touch of freshness to every bite. Now you’re ready to dig in!
How to Serve Crab and Shrimp Stuffed Bell Peppers
Garnishes
A sprinkle of chopped fresh parsley is classic, but you can also add a squeeze of lemon juice or a dusting of extra Parmesan for even more flavor. For a special touch, a delicate drizzle of good olive oil or a few microgreens on top can make your Crab and Shrimp Stuffed Bell Peppers feel restaurant-worthy.
Side Dishes
These peppers pair perfectly with a crisp green salad, simple roasted asparagus, or even a light citrusy slaw. For heartier appetites, serve them alongside garlic bread or a scoop of herby quinoa. The seafood flavors of Crab and Shrimp Stuffed Bell Peppers shine brightest when paired with sides that are fresh and complementary but not overpowering.
Creative Ways to Present
Try serving each pepper on an individual plate with a swirl of lemon aioli or a bed of wild greens. For a party, slice the peppers in half and arrange them on a platter so guests can help themselves to smaller portions. However you present your Crab and Shrimp Stuffed Bell Peppers, a little attention to the plate always makes them feel extra special.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crab and Shrimp Stuffed Bell Peppers, simply let them cool to room temperature before covering and refrigerating. They’ll stay fresh and delicious for up to three days, making them a great option for meal prep or next-day lunches.
Freezing
You can freeze the peppers after baking—just let them cool completely, then wrap each one individually in foil and place in an airtight container. They’ll keep for up to two months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the Crab and Shrimp Stuffed Bell Peppers in a baking dish, cover with foil, and warm in a 350°F oven for about 20 minutes or until heated through. If reheating from frozen, add a few extra minutes. A quick zap in the microwave also works, but the oven helps retain their lovely texture.
FAQs
Can I use canned crab instead of fresh?
Absolutely! Just be sure to drain it well and pick through for any bits of shell. Fresh lump crab gives the best flavor and texture, but canned works in a pinch and still makes these Crab and Shrimp Stuffed Bell Peppers taste fantastic.
What’s the best way to prep these ahead of time?
You can prepare the filling and stuff the peppers up to a day in advance. Cover tightly and refrigerate. When ready to bake, just pop them in the oven and add a couple of extra minutes to the baking time.
Can I make this recipe low-carb?
Yes, swap out the regular rice for cauliflower rice. It keeps the texture and soaks up the creamy filling just as well, making your Crab and Shrimp Stuffed Bell Peppers light yet satisfying.
What other cheeses can I use?
Feel free to experiment! Gruyere or fontina melt beautifully, or try a sharp white cheddar for a bolder flavor. Just make sure you keep a creamy element (like cream cheese) so the filling stays rich.
Are these good for meal prep?
Definitely. The flavors actually get even better after a day in the fridge, and they reheat like a dream. Pack one for lunch or enjoy a quick seafood supper later in the week.
Final Thoughts
I hope you’re as excited as I am to try Crab and Shrimp Stuffed Bell Peppers! This dish is a personal favorite for its showstopping looks, irresistible flavors, and the way it brings a little coastal joy to any meal. Gather your ingredients and treat yourself—you deserve it!
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Crab and Shrimp Stuffed Bell Peppers Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious crab and shrimp stuffed bell peppers baked to perfection, combining tender seafood with creamy cheeses and fragrant seasonings for a flavorful, wholesome main course.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Seafood Mixture
- 1 tablespoon olive oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 pound raw shrimp, peeled, deveined, and chopped
- 1/2 pound lump crab meat, drained and picked over
Filling
- 1/2 cup cooked rice
- 1/4 cup mayonnaise
- 1/4 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
Garnish
- Chopped parsley
Instructions
- Prepare the Peppers: Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and carefully remove the seeds and membranes. Arrange the peppers in a baking dish with the cut side facing up.
- Sauté Aromatics and Shrimp: Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds. Add chopped raw shrimp and cook for 2–3 minutes until they turn just pink, then remove from heat.
- Combine Filling Ingredients: In a large bowl, gently mix 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 until well combined.
- Stuff the Peppers: Fill each bell pepper evenly with the seafood mixture. Place the stuffed peppers upright back into the baking dish.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake for 25 minutes to allow the flavors to meld and the peppers to soften.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 minutes until the tops turn golden and the peppers are tender.
- Garnish & Serve: Remove from the oven and sprinkle chopped parsley on top for a fresh finish. Serve warm.
Notes
- You can use cooked shrimp in place of raw shrimp; just gently fold them into the crab mixture without sautéing.
- For a low-carb version, substitute cooked rice with cauliflower rice.
- Feel free to use any color bell peppers depending on your preference or availability.
- Ensure the crab meat is fresh and properly drained to avoid soggy filling.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
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
