Zesty Crab and Shrimp Stuffed Bell Peppers Recipe You’ll Love

Culinary magic happens when crab and shrimp elegantly blend inside vibrant bell peppers.

Seafood lovers will adore this colorful dish bursting with Mediterranean charm.

Succulent shellfish nestled within sweet pepper shells create an irresistible meal.

Delicate flavors merge seamlessly, promising a dinner that feels both luxurious and comforting.

Each bite delivers a perfect balance of oceanic richness and garden-fresh goodness.

Minimal ingredients combine to produce maximum satisfaction across your dining table.

Storage Advice for Crab and Shrimp Stuffed Bell Peppers

• Store leftover stuffed peppers in an airtight container for up to 3 days. Ensure peppers cool completely before sealing to prevent moisture buildup.
• Wrap individual peppers tightly in plastic wrap, then place in freezer bags. Freeze for maximum 2 months. Label with date and contents.
• Place pepper on microwave-safe plate. Heat on medium power for 1-2 minutes, checking halfway to ensure even warming. Add splash of water to prevent drying.
• Warm peppers in 350F oven for 10-15 minutes. Cover with foil to retain moisture and prevent burning. Check internal temperature reaches 165F for food safety.

FAQs on Crab and Shrimp Stuffed Bell Peppers

• Can I use different types of seafood in this recipe?

Yes, you can substitute crab or shrimp with other seafood like imitation crab, scallops, or even white fish depending on your preference and availability.

• Is this recipe gluten-free?

Not as written. To make it gluten-free, replace regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

• How can I make this recipe spicier?

Add some red pepper flakes, cayenne pepper, or hot sauce to the filling mixture to increase the heat level. You can also include diced jalapeños for extra kick.

Why Crab and Shrimp Stuffed Bell Peppers Are a Flavorful Treat

• Boost Seafood Flavor: Combine succulent shrimp and crab meat for a rich, oceanic taste sensation that elevates traditional stuffed peppers.
• Simplify Weeknight Cooking: Create a complete meal in one dish with minimal prep and cleanup, perfect for busy families looking for a nutritious dinner option.
• Customize with Ease: Adapt the recipe by swapping ingredients or adjusting seasonings to match personal preferences or dietary needs without compromising the delicious core concept.
• Impress Dinner Guests: Serve a restaurant-quality dish that looks gourmet but requires straightforward cooking techniques, making you appear like a skilled home chef.

Ingredients for Crab and Shrimp Stuffed Bell Peppers

• Shrimp: Fresh and tender seafood that adds a delicate oceanic flavor to the stuffing.
• Crab Meat: Sweet and delicate seafood that brings rich maritime taste to the dish.

• Rice: Cooked white rice serves as a binding and filling component for the stuffed peppers.

• Bell Peppers, Onion, Garlic: These fresh vegetables provide structural support, sweetness, and depth of flavor to the recipe.

• Mayonnaise, Parmesan Cheese, Breadcrumbs: These ingredients help bind the stuffing together and create a creamy, textured filling.

• Lemon Juice, Old Bay Seasoning, Paprika, Salt, Pepper: These classic seasonings add brightness, warmth, and complexity to the seafood mixture.

• Olive Oil, Fresh Parsley: Olive oil helps with browning and moisture, while parsley provides a fresh garnish and color contrast.

How to Prepare Crab and Shrimp Stuffed Bell Peppers

Step 1: Warm Up the Oven

Get your oven ready by setting it to 375F (190C). Line a baking dish with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prepare Bell Pepper Vessels

Slice off the tops of bell peppers and carefully remove all seeds and inner membranes. These colorful peppers will be your delicious containers for the seafood filling.

Step 3: Sizzle Aromatic Vegetables

Heat olive oil in a large skillet over medium heat. Toss in chopped onions and minced garlic, allowing them to dance and soften, releasing their wonderful fragrance.

Step 4: Create Seafood Filling Masterpiece

• Cooked shrimp
• Tender crab meat
• Fluffy cooked rice
• Sauteed onion and garlic
• Grated Parmesan cheese
• Crispy breadcrumbs
• Creamy mayonnaise
• Zesty lemon juice
• Old Bay seasoning
• Paprika
• Salt
• Black pepper

Stir everything together until the mixture becomes a harmonious blend of flavors.

Step 5: Fill Pepper Containers

Carefully pack each bell pepper with the seafood mixture, pressing down gently to ensure a tight, generous filling.

Step 6: Bake to Golden Perfection

Place stuffed peppers in the prepared baking dish. Drizzle a touch of olive oil over each pepper. Slide the dish into the preheated oven and bake for 25-30 minutes until peppers become tender and tops turn a beautiful golden brown.

Step 7: Garnish and Serve

Sprinkle fresh parsley on top for a burst of color and added freshness. Serve immediately while hot and enjoy your culinary creation.

Pro Tips for Crab and Shrimp Stuffed Bell Peppers

• Choose bell peppers with thick, sturdy walls to prevent collapsing during baking and ensure a perfect stuffed pepper shape.
• Drain seafood thoroughly to avoid excess moisture that could make the filling soggy and prevent proper binding.
• Substitute rice with quinoa for a gluten-free option or cauliflower rice for a lower-carb alternative that maintains similar texture.
• Add extra herbs like dill or chives to enhance the seafood flavor and provide a fresh, aromatic dimension to the dish.
• Prepare filling ahead of time and refrigerate for up to 24 hours to develop deeper flavors and make weeknight cooking faster and easier.

Variations of Crab and Shrimp Stuffed Bell Peppers

• Cajun Seafood Stuffed Peppers: Replace Old Bay seasoning with Cajun spice blend for a spicier, Louisiana-style version. Add andouille sausage for extra heat and flavor.
• Mediterranean Seafood Peppers: Incorporate feta cheese, chopped kalamata olives, and fresh dill. Use quinoa instead of rice for a lighter base.
• Low-Carb Keto Seafood Peppers: Substitute rice with cauliflower rice. Add cream cheese for richness and extra binding. Top with additional shredded cheese before baking.
• Greek-Inspired Seafood Peppers: Mix in chopped spinach, use oregano and mint, swap Parmesan for crumbled feta. Drizzle with tzatziki sauce after baking for a zesty finish.

Pairing Ideas for Crab and Shrimp Stuffed Bell Peppers

• Seafood Wine Harmony: Crisp Sauvignon Blanc perfectly complements the delicate crab and shrimp flavors, cutting through the richness with bright citrus notes.
• Zesty Citrus Splash: Fresh lemon wedges or a light citrus salad provide a tangy counterpoint to the rich, creamy seafood stuffing, enhancing the overall taste experience.
• Mediterranean Side Kick: Serve with a light Greek salad featuring cucumber, feta, and olives to add refreshing texture and Mediterranean-inspired complexity to the dish.
• Herbal Bread Companion: Serve alongside garlic-herb focaccia or crusty sourdough bread to soak up the flavorful juices and add a delightful textural contrast.

Crab and Shrimp Stuffed Bell Peppers Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews

• Total Time: 50 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Succulent seafood meets colorful bell peppers in this mouthwatering Crab and Shrimp Stuffed Bell Peppers recipe. Mediterranean flavors blend perfectly, creating a delightful dish that brings ocean-fresh goodness to your dinner table with minimal effort and maximum satisfaction.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 1/2 pound (226 grams) lump crab meat
• 1/2 pound (226 grams) cooked shrimp, peeled and chopped

Base Components:

• 4 large bell peppers
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Seasonings and Binding Ingredients:

• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• 1 teaspoon paprika
• 2 tablespoons olive oil
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven at 375F (190C) and line a baking dish with parchment paper for optimal cooking surface.
2. Trim bell peppers by removing their tops, carefully extracting seeds and inner membranes to create clean, ready-to-stuff vessels.
3. Heat olive oil in a skillet over medium temperature, sautéing onions and garlic until they become translucent and fragrant.
4. Create filling by combining cooked shrimp, crab meat, rice, sautéed aromatics, Parmesan cheese, breadcrumbs, mayonnaise, lemon juice, Old Bay seasoning, paprika, salt, and pepper in a large mixing bowl, ensuring thorough integration of ingredients.
5. Carefully pack the seafood mixture into prepared bell peppers, pressing firmly to maximize filling density and prevent air pockets.
6. Position stuffed peppers in the prepared baking dish, lightly drizzling olive oil across their surfaces to enhance browning and moisture.
7. Roast in the preheated oven for 25-30 minutes, monitoring until peppers become tender and tops develop a golden-brown crust.
8. Finish by garnishing with fresh parsley and serve immediately while maintaining optimal temperature and flavor profile.

Notes

• Seafood Substitution: Swap shrimp and crab with imitation crab, white fish, or chicken for budget-friendly or alternative protein options.
• Rice Flexibility: Use quinoa, cauliflower rice, or brown rice to enhance nutritional value and accommodate different dietary preferences.
• Spice Control: Adjust Old Bay seasoning and paprika levels to customize heat and flavor intensity according to personal taste.
• Make-Ahead Magic: Prepare stuffed peppers in advance and refrigerate, then bake when ready to serve for convenient meal planning.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 3 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 115 mg