Stuffed bell peppers always bring a comforting sense of home, but when you fill them with fresh crab, juicy shrimp, and aromatic seasonings, the dish transforms into something extraordinary. These Crab and Shrimp Stuffed Bell Peppers capture the essence of coastal cuisine while keeping the warm, satisfying qualities of traditional stuffed peppers. The sweetness of seafood pairs beautifully with the natural crunch of bell peppers, creating a balanced and luxurious meal without overwhelming complexity.

Whether you’re hosting a dinner party, searching for a unique weeknight dinner idea, or wanting to elevate your seafood repertoire, this recipe delivers. Each step focuses on layering flavors and textures to ensure every bite tastes rich, savory, and unforgettable. With easy-to-follow instructions and plenty of helpful suggestions, you’ll feel confident bringing this elegant yet approachable dish to your table.

Ingredients

Gather the following ingredients before starting:

For the Bell Peppers

4 large bell peppers (any color, tops removed, seeds removed)
1 tablespoon olive oil (for brushing)
½ teaspoon salt
¼ teaspoon black pepper

For the Seafood Filling

1 tablespoon butter
½ pound (225 g) raw shrimp, peeled, deveined, finely chopped
½ pound (225 g) lump crab meat, picked over for shells
1 small yellow onion, finely diced
2 cloves garlic, minced
½ cup celery, finely chopped
1 small red bell pepper, finely diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
½ teaspoon salt
¼ teaspoon black pepper
½ cup mayonnaise
½ cup cream cheese, softened
1 cup cooked white rice (or breadcrumbs for a lighter option)
½ cup shredded Parmesan cheese
1 cup shredded mozzarella (for topping)

Instructions

1. Prepare the Bell Peppers

Preheat the oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and inner membranes. Brush the inside and outside with olive oil, then sprinkle with salt and black pepper. Arrange them upright in a baking dish. Roast them for 10–12 minutes to soften slightly while you prepare the filling. This step helps the peppers cook evenly and hold the creamy seafood mixture perfectly.

2. Sauté the Aromatics

Melt the butter in a large skillet over medium heat. Add the finely diced onion, celery, and red bell pepper. Stir and cook for 4–5 minutes, allowing the vegetables to soften and release their natural sweetness. Add the garlic and cook for another 30 seconds until aromatic. This foundation adds flavor and helps the stuffing bind together.

3. Cook the Shrimp

Add the chopped shrimp to the skillet. Stir frequently so the shrimp cooks evenly. It usually takes 2–3 minutes for the shrimp to turn pink and firm. Remove the pan from the heat before the shrimp becomes tough, since it will cook more in the oven.

4. Combine the Filling

Transfer the sautéed mixture to a large mixing bowl. Add the crab meat, parsley, lemon juice, Old Bay seasoning, paprika, cayenne, salt, and pepper. Fold gently to avoid breaking the crab lumps.

Next, add mayonnaise, cream cheese, and cooked white rice. Mix until everything combines into a creamy, cohesive filling. Taste and adjust seasoning if needed. Finally, stir in the shredded Parmesan cheese.

5. Stuff the Bell Peppers

Remove the par-roasted peppers from the oven. Spoon the seafood filling into each pepper, packing it lightly without smashing the mixture. Fill each pepper to the top. Finish with a generous layer of shredded mozzarella.

6. Bake the Peppers

Place the stuffed peppers back in the oven. Bake for 25–30 minutes, or until the tops turn golden and the filling bubbles gently. If you want deeper browning, broil the peppers for 1–2 minutes at the end, watching closely.

7. Rest and Serve

Allow the stuffed peppers to rest for 5 minutes before serving. This resting time helps the filling set and makes cutting easier. Serve warm with lemon wedges for an added touch of brightness.

Conservation and Storage

Refrigeration

Store leftovers in an airtight container. They stay fresh in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10–12 minutes so they warm evenly without drying out. A microwave also works but may soften the peppers more.

Freezing

You can freeze stuffed bell peppers before baking for the best texture. Wrap each pepper in plastic wrap and store them in a freezer-safe container or bag. They freeze well for up to 2 months. When ready to use, thaw in the refrigerator overnight and bake as directed.

Freezing After Baking

If you freeze them after cooking, use an airtight container and freeze for up to 6 weeks. Reheat directly in the oven at 350°F (175°C) until warm.

Variations

Swap the Seafood

Replace crab with imitation crab to make the dish more budget-friendly.
Use scallops, finely chopped, for a richer flavor.
Add smoked salmon for a unique, robust twist.

Change the Base

Replace rice with quinoa, couscous, or cauliflower rice.
Use panko breadcrumbs for a lighter, fluffier filling.

Add More Flavor

Mix in fresh dill, green onions, or cilantro.
Add ½ cup shredded cheddar for a sharper, bolder taste.
Stir in 1 teaspoon Dijon mustard for a tangy kick.

Vegetable Variations

Use poblano peppers instead of bell peppers for a smoky flavor.
Try yellow or orange bell peppers for additional sweetness.

Serving Suggestions

Serve Crab and Shrimp Stuffed Bell Peppers as the star of the meal or pair them with:

Garlic butter rice or herb couscous
A crisp green salad with lemon vinaigrette
Grilled asparagus, roasted broccoli, or sautéed spinach
Crusty bread, perfect for scooping extra filling
A chilled white wine such as Chardonnay, Pinot Grigio, or Riesling
Fresh lemon wedges to brighten every bite

For a party-style presentation, slice the peppers in half and arrange them on a platter with garnish.

Conclusion

Crab and Shrimp Stuffed Bell Peppers offer an irresistible blend of sweet seafood, creamy filling, and tender roasted peppers. The recipe brings together elegance and comfort in a dish that works beautifully for family dinners or special occasions. With countless variations and make-ahead options, the dish adapts easily to your tastes and schedule. Whether you follow the recipe as written or customize it with your favorite ingredients, you’ll end up with a flavorful, satisfying meal that highlights the best of coastal-inspired cooking. Enjoy the richness, adaptability, and charm of this unforgettable stuffed pepper recipe.

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Crab and Shrimp Stuffed Bell Peppers: A Flavorful Coastal Twist on a Classic Dish

Author: hafsahafsa
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Delicious crab and shrimp stuffed bell peppers with a creamy, flavorful filling. Perfect for dinner parties, weeknight meals, or special occasions. A coastal-inspired twist on a classic comfort dish.

Ingredients

Scale

For the Bell Peppers:

4 large bell peppers (any color, tops removed, seeds removed)

1 tablespoon olive oil (for brushing)

½ teaspoon salt

¼ teaspoon black pepper

For the Seafood Filling:

1 tablespoon butter

½ pound (225 g) raw shrimp, peeled, deveined, finely chopped

½ pound (225 g) lump crab meat, picked over for shells

1 small yellow onion, finely diced

2 cloves garlic, minced

½ cup celery, finely chopped

1 small red bell pepper, finely diced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh lemon juice

1 teaspoon Old Bay seasoning

½ teaspoon paprika

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

¼ teaspoon black pepper

½ cup mayonnaise

½ cup cream cheese, softened

1 cup cooked white rice (or breadcrumbs)

½ cup shredded Parmesan cheese

1 cup shredded mozzarella (for topping)

Instructions

Prepare the Bell Peppers: Preheat oven to 375°F (190°C). Slice tops off, remove seeds, brush with olive oil, season with salt and pepper, and roast 10–12 minutes.

Sauté the Aromatics: Melt butter in a skillet over medium heat. Cook onion, celery, and red bell pepper 4–5 minutes, add garlic, cook 30 seconds.

Cook the Shrimp: Add chopped shrimp, cook 2–3 minutes until pink. Remove from heat.

Combine the Filling: Mix shrimp and veggies with crab, parsley, lemon juice, Old Bay, paprika, cayenne, salt, and pepper. Fold in mayonnaise, cream cheese, rice, and Parmesan.

Stuff the Bell Peppers: Fill peppers with seafood mixture, top with mozzarella.

Bake: Bake 25–30 minutes until golden and bubbly. Optional: broil 1–2 minutes for deeper browning.

Rest and Serve: Let rest 5 minutes, serve warm with lemon wedges.