If you’re craving a dazzling dish that bursts with the fresh flavors of the sea, look no further than this Crab and Shrimp Stuffed Bell Peppers Recipe. Imagine tender bell peppers loaded with a luscious blend of lump crab meat, succulent shrimp, and aromatic vegetables all topped with melty golden mozzarella. It’s a perfect combination that’s both comforting and elegant, making it an absolute winner for weeknight dinners or special occasions. You’ll love how each bite offers a harmony of seafood richness matched with the sweetness and crunch of perfectly roasted peppers.
Ingredients You’ll Need
The beauty of this Crab and Shrimp Stuffed Bell Peppers Recipe lies in its straightforward ingredients, each adding a unique layer of flavor, texture, and color. These essentials come together effortlessly to create a dish that’s both visually stunning and deeply satisfying.
- 4 large bell peppers (any color): The vibrant base that holds all the delicious stuffing while adding a slight sweetness and crunch.
- ½ pound lump crab meat: Provides tender chunks of ocean-fresh flavor that define the dish.
- ½ pound small cooked shrimp (peeled, deveined, and chopped): Adds a juicy seafood bite that complements the crab perfectly.
- 1 tablespoon olive oil: Used to sauté the veggies, giving them a lovely softness and subtle richness.
- ½ cup finely chopped onion: Adds natural sweetness and aroma to the stuffing mixture.
- 2 cloves garlic minced: Brings a warm, savory depth that elevates every mouthful.
- ½ cup chopped celery: Offers a fresh crunch and slightly peppery flavor that balances the seafood.
- ¼ cup chopped green onion: Provides a mild zest and beautiful green flecks throughout.
- 1 teaspoon Old Bay seasoning: A classic seafood spice blend that adds complexity and a touch of heat.
- ½ teaspoon smoked paprika: Imparts a subtle smoky note that enhances the overall flavor profile.
- ½ teaspoon salt: Essential for seasoning and bringing out the natural flavors.
- ¼ teaspoon black pepper: Adds a gentle kick of heat.
- ½ cup cooked white rice: Helps bind the stuffing while making the dish hearty and filling.
- ¼ cup mayonnaise: Adds creaminess to bind and enrich the seafood mixture.
- ¼ cup grated Parmesan cheese: Brings a savory, nutty element that deepens the stuffing’s taste.
- ½ cup shredded mozzarella cheese (for topping): Melts beautifully on top, creating an irresistible golden crust.
- Chopped fresh parsley for garnish: Adds a burst of color and fresh herbal brightness to finish.
How to Make Crab and Shrimp Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Carefully slice the tops off the bell peppers and remove all seeds and membranes, creating a hollow boat perfect for stuffing. Give your baking dish a light coat of olive oil so the peppers won’t stick, then place them upright, ready to be filled with your flavorful seafood mixture.
Step 2: Sauté the Aromatics
In a skillet set over medium heat, warm up the olive oil. Toss in the chopped onion, minced garlic, celery, and green onion. Sauté these until they soften and become fragrant – around 5 minutes. This step is key to unlocking the base flavors that will elevate your stuffed peppers to the next level.
Step 3: Combine the Seafood Filling
Transfer the sautéed veggies to a large bowl and let them cool just a bit so you don’t wilt your seafood. Next, add lump crab meat, chopped shrimp, cooked rice, mayonnaise, grated Parmesan cheese, Old Bay seasoning, smoked paprika, salt, and black pepper. Stir everything gently but thoroughly until the mixture is well combined and ready for stuffing.
Step 4: Fill and Bake the Peppers
Evenly spoon the seafood mixture into each bell pepper, packing it down lightly but leaving room to top with cheese. Sprinkle the shredded mozzarella generously over each pepper for that dreamy melted topping. Cover your baking dish with foil to trap moisture, then bake the peppers for 25 minutes.
Step 5: Finish Baking for Golden Perfection
After the initial bake, remove the foil and continue baking the stuffed peppers for an extra 10 to 15 minutes. This allows the cheese to bubble, turn golden, and the peppers to soften nicely while maintaining their structure. Once done, they’re ready to be garnished and enjoyed.
How to Serve Crab and Shrimp Stuffed Bell Peppers Recipe
Garnishes
A sprinkle of freshly chopped parsley adds the perfect final touch—brightening the dish with its fresh herbal aroma and vivid green color. You can also add a lemon wedge on the side to squeeze over for a bright, citrusy zing that perfectly cuts through the richness.
Side Dishes
This stuffed pepper pairs beautifully with simple sides like a crisp mixed green salad, roasted asparagus, or even a cool cucumber and tomato salad. These light sides keep the focus on the seafood-stuffed peppers while creating a balanced, colorful plate.
Creative Ways to Present
For a delightful presentation, place each stuffed pepper on a plate garnished with a drizzle of herb-infused olive oil or a dollop of fresh sour cream mixed with lemon zest. You could even scoop the filling out and serve it as a seafood salad inside hollowed bell pepper rings, giving it a fun twist for parties or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once your Crab and Shrimp Stuffed Bell Peppers Recipe has cooled, transfer any leftovers into an airtight container. They will keep well in the refrigerator for up to 3 days, making for satisfying next-day meals or quick lunch options.
Freezing
If you want to make this recipe in advance, you can freeze the stuffed peppers before baking. Place them in a single layer in a freezer-safe dish or wrap individually with plastic wrap and foil. Frozen stuffed peppers will maintain good quality for up to 2 months. When ready to enjoy, thaw them overnight in the refrigerator before baking.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for about 20 minutes or until warmed through. To retain the melty cheese texture, you can cover them loosely with foil and remove it towards the end for a bubbled finish. Avoid microwaving if possible, to keep the peppers from getting soggy.
FAQs
Can I use other types of seafood in this recipe?
Absolutely! While lump crab meat and shrimp are classic in this dish, you can swap or add scallops, lobster, or even diced cooked fish to create your own seafood medley. Just keep the cooking times and seasoning proportions similar for best results.
What if I want a gluten-free version?
This Crab and Shrimp Stuffed Bell Peppers Recipe is naturally gluten-free if you use gluten-free mayonnaise and verify your Old Bay seasoning is free of gluten-containing additives. Always double-check labels when in doubt.
Can I make this recipe vegetarian?
Since the star ingredients are seafood, this recipe isn’t vegetarian, but you can absolutely recreate it using hearty vegetables like mushrooms, beans, or lentils with similar spices for a delicious veggie stuffed pepper alternative.
Is it okay to prepare the stuffing ahead of time?
Yes! You can prepare the seafood mixture a few hours ahead and refrigerate it, but wait to stuff and bake the peppers until you’re ready to serve. This keeps the peppers fresh and the filling perfectly textured.
What wine pairs well with these stuffed peppers?
A crisp white wine with good acidity like Sauvignon Blanc or a lightly oaked Chardonnay pairs beautifully with the richness of the seafood and the creamy filling. If you prefer red, go for a light Pinot Noir to complement rather than overpower the flavors.
Final Thoughts
This Crab and Shrimp Stuffed Bell Peppers Recipe is a true celebration of flavors and textures that feels special yet is surprisingly simple to make. Whether you’re cooking for family, friends, or just treating yourself, these stuffed peppers offer comfort and elegance in every bite. I encourage you to dive in and give this recipe a try—you might just find your new favorite way to enjoy seafood and vibrant veggies all in one delightful dish!
Print
Crab and Shrimp Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious Crab and Shrimp Stuffed Bell Peppers combine sweet lump crab meat and tender shrimp with aromatic vegetables, Old Bay seasoning, and creamy cheese filling, all baked to perfection in colorful bell pepper cups. This seafood-stuffed dish makes a flavorful, satisfying main course perfect for pescatarian meals.
Ingredients
Vegetables
- 4 large bell peppers (any color)
- ½ cup finely chopped onion
- 2 cloves garlic, minced
- ½ cup chopped celery
- ¼ cup chopped green onion
- Chopped fresh parsley for garnish
Seafood
- ½ pound lump crab meat
- ½ pound small cooked shrimp, peeled, deveined, and chopped
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon Old Bay seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked white rice
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (for topping)
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. Lightly oil a baking dish and stand the peppers upright inside it, ready for stuffing.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, celery, and green onion, sautéing them until softened and fragrant, about 5 minutes. This step enhances the flavors and gives a tender texture to the filling base.
- Combine Filling Ingredients: Transfer the sautéed vegetable mixture to a large bowl and allow it to cool slightly. Stir in the lump crab meat, chopped cooked shrimp, cooked rice, mayonnaise, grated Parmesan cheese, Old Bay seasoning, smoked paprika, salt, and black pepper. Mix thoroughly to create a well-combined, flavorful seafood stuffing.
- Stuff the Peppers: Spoon the prepared seafood filling evenly into each bell pepper, filling them generously but without overflowing. Sprinkle shredded mozzarella cheese on top of each stuffed pepper for a golden, bubbly finish after baking.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and prevent the cheese from burning. Bake the stuffed peppers in the preheated oven for 25 minutes. This helps the peppers soften and the flavors meld together.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the bell peppers are tender, and the mozzarella cheese on top is melted, bubbly, and golden brown.
- Garnish and Serve: Remove the stuffed peppers from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy this vibrant, comforting seafood main dish that beautifully showcases crab and shrimp flavors.
Notes
- You can substitute brown rice or cauliflower rice for a lower-carb version of this recipe.
- For a spicy kick, add a dash of hot sauce or red pepper flakes to the seafood filling before stuffing the peppers.
