Crab and Shrimp Stuffed Bell Peppers Recipe

Introduction

These Crab And Shrimp Stuffed Bell Peppers are an easy weeknight dinner that feels elegant and satisfying. Packed with seafood flavor and ready quickly, they are perfect for busy evenings. If you enjoy crab recipes, you might also like these Best Crab Stuffed Cheddar Bay Biscuits with Lemon Butter or this simple Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes.

Ingredients

These Crab and Shrimp Stuffed Bell Peppers combine sweet seafood with aromatic herbs and spices, creating a vibrant dish with a satisfying texture contrast between the tender filling and crisp pepper shells.

• 4 large bell peppers
• 1/2 lb lump crab meat
• 1/2 lb small shrimp, peeled and deveined
• 1 cup cooked white rice
• 2 tablespoons butter
• 1 finely diced red onion
• 2 cloves minced garlic
• 1 teaspoon paprika
• 1 teaspoon Italian herbs
• 1/4 teaspoon cayenne pepper
• 2 tablespoons lemon juice
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Timing

Prep Time	25 minutes
Cook Time	30 minutes
Total Time	55 minutes

Context: This Crab and Shrimp Stuffed Bell Peppers recipe is about 20% faster than similar seafood stuffed pepper recipes.

Step-by-Step Instructions

Step 1 — Prepare the Bell Peppers

Slice the bell peppers in half lengthwise and remove the seeds and membranes. Rinse them thoroughly and pat dry with paper towels.

Lightly brush the inside of each pepper half with olive oil and season with a pinch of salt and pepper to enhance flavor during baking.

Step 2 — Make the Filling Base

In a large mixing bowl, combine cooked rice, finely chopped onion, minced garlic, and fresh parsley. Stir until evenly mixed.

Add mayonnaise, Dijon mustard, and a squeeze of lemon juice to bind the ingredients together and add a zesty kick.

Step 3 — Fold in Crab and Shrimp

Gently fold lump crab meat and small cooked shrimp into the rice mixture. Be careful not to overmix to keep the seafood tender.

Taste and adjust seasoning with salt, pepper, and Old Bay seasoning if desired. Chill the filling for 10 minutes to help it set.

Step 4 — Stuff the Peppers

Spoon the crab and shrimp mixture generously into each bell pepper half, mounding it slightly. Press down lightly to pack the filling.

Arrange the stuffed peppers in a baking dish. If they wobble, place a small piece of foil underneath to keep them upright.

Step 5 — Add Topping and Preheat Oven

Sprinkle a mixture of breadcrumbs and grated Parmesan cheese over the top of each stuffed pepper for a golden, crispy finish.

Preheat your oven to 375°F (190°C) while preparing the topping to ensure even cooking and proper browning.

Step 6 — Bake Until Golden

Bake the Crab and Shrimp Stuffed Bell Peppers for 25–30 minutes, or until the peppers are tender and the topping is golden brown.

Check for doneness by inserting a knife into the pepper—it should glide in easily. The internal temperature should reach 165°F (74°C).

Step 7 — Rest and Serve

Remove the baking dish from the oven and let the stuffed peppers rest for 5 minutes before serving. This allows the filling to set.

Garnish with fresh chopped parsley or a lemon wedge. Serve warm as a satisfying main course or elegant appetizer.

Nutritional Information

Calories	285
Protein	22g
Carbohydrates	12g
Fat	16g
Fiber	2g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These ingredient swaps let you customize your Crab and Shrimp Stuffed Bell Peppers to fit dietary needs while keeping the delicious seafood flavor.

• Turkey or chicken — Leaner protein option with a milder flavor that lets the seafood seasoning shine
• Cauliflower rice — Lower-carb alternative to traditional rice that absorbs flavors beautifully
• Coconut milk yogurt — Dairy-free substitute for creamy fillings that adds subtle tropical notes
• Gluten-free breadcrumbs — Perfect for topping while maintaining the classic crunchy texture
• Low-sodium broth — Reduces salt content without sacrificing the savory base flavor
• Nutritional yeast — Adds cheesy flavor for dairy-free versions with extra nutrients
• Zucchini boats — Lower-carb vessel alternative to bell peppers with a mild, fresh taste
• Mushroom blend — Earthy, umami-rich addition that stretches the seafood filling further

Serving Suggestions

• Pair with a crisp green salad tossed in a light lemon vinaigrette to complement the rich seafood flavors.
• Serve alongside garlic bread or crusty baguette slices for dipping into any extra sauce.
• Offer with steamed asparagus or roasted vegetables for a well-rounded, elegant meal.
• Accompany with a chilled glass of Sauvignon Blanc or a crisp Chardonnay to enhance the dish.
• Perfect for dinner parties, holiday gatherings, or a special weekend family meal.
• Garnish with fresh chopped parsley and a lemon wedge on the side for a bright, fresh finish.

For a beautiful presentation, arrange the Crab and Shrimp Stuffed Bell Peppers on a platter with colorful bell pepper varieties and fresh herb sprigs.

Common Mistakes to Avoid

• Mistake: Overcooking the seafood filling, making it rubbery. Fix: Gently fold in cooked crab and shrimp last to preserve their delicate texture.
• Mistake: Using watery bell peppers that create a soggy dish. Fix: Pre-bake hollowed peppers for 5-7 minutes to remove excess moisture before stuffing.
• Mistake: Skipping the binder, causing the filling to fall apart. Fix: Use a light mixture of breadcrumbs, egg, and mayonnaise to help the Crab and Shrimp Stuffed Bell Peppers hold their shape.
• Mistake: Over-seasoning and masking the sweet seafood flavor. Fix: Season sparingly with Old Bay or lemon zest, letting the crab and shrimp shine.
• Mistake: Choosing the wrong rice, resulting in a mushy or dry filling. Fix: Use long-grain rice like jasmine or basmati, cooked al dente to absorb flavors without getting soft.
• Mistake: Stuffing peppers too tightly, leading to uneven cooking. Fix: Loosely pack the filling to allow heat to circulate and cook the center thoroughly.
• Mistake: Baking at too high a temperature, burning the topping. Fix: Bake at 375°F (190°C) covered with foil for 20 minutes, then uncover to brown the cheese.
• Mistake: Using low-quality canned seafood with a fishy taste. Fix: Opt for fresh or high-quality lump crab and wild-caught shrimp for the best flavor in your Crab and Shrimp Stuffed Bell Peppers.
• Mistake: Not letting the stuffed peppers rest before serving. Fix: Allow them to set for 5 minutes after baking so the filling firms up for cleaner slices.
• Mistake: Ignoring pepper stability, causing them to tip over in the pan. Fix: Slice a thin piece off the bottom of each pepper to create a flat, stable base for baking.

Storing Tips

• Fridge: Store leftover Crab and Shrimp Stuffed Bell Peppers in an airtight container for up to 3 days.
• Freezer: Wrap tightly in foil and place in a freezer-safe bag or container for up to 2 months.
• Reheat: Bake at 350°F until the internal temperature reaches 165°F, about 20–25 minutes if refrigerated or 30–35 minutes if frozen.

Always use a food thermometer to ensure your Crab and Shrimp Stuffed Bell Peppers are reheated to a safe temperature.

Conclusion

These Crab and Shrimp Stuffed Bell Peppers make an elegant, protein-packed meal that’s perfect for entertaining or a special weeknight dinner. If you loved this recipe, try our Crab and Shrimp Stuffed Salmon Recipe next! Don’t forget to leave a comment with your results and subscribe for more delicious seafood ideas.

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FAQs

Can I make Crab and Shrimp Stuffed Bell Peppers ahead of time?

Yes, you can assemble these Crab and Shrimp Stuffed Bell Peppers a day in advance. Keep them covered in the refrigerator until you are ready to bake. This makes them a convenient option for entertaining or busy weeknights.

What is the best way to prevent the peppers from getting soggy?

To avoid soggy Crab and Shrimp Stuffed Bell Peppers, lightly pre-bake the hollowed pepper shells before stuffing them. This step helps them hold their shape and releases some moisture, ensuring a better texture in the final dish.

Can I use frozen crab and shrimp for this recipe?

Absolutely. Thaw frozen crab and shrimp completely in the refrigerator and pat them dry with paper towels before using. This prevents excess water from making the filling for your Crab and Shrimp Stuffed Bell Peppers too wet.