Crab and Shrimp Stuffed Bell Peppers Recipe

Introduction

These Crab And Shrimp Stuffed Bell Peppers make an easy weeknight dinner that feels special. Packed with seafood flavor and ready quickly, they’re perfect for busy evenings. If you love crab recipes, try these Best Creamy Crab Stuffed Mushrooms Ready in 30 Minutes or this Easy Baltimore Crab Cakes Recipe Ready in 30 Minutes for more delicious options.

Ingredients

These succulent Crab and Shrimp Stuffed Bell Peppers combine sweet seafood, aromatic vegetables, and rich creamy elements for a truly satisfying main course.

• 5 bell peppers
• 2 lb shrimp, boiled, peeled, and roughly chopped
• 8 oz crab meat
• 1/2 cup white wine
• 1/2 cup panko breadcrumbs, plus extra for topping
• 1/2 cup grated Parmesan cheese
• 1/2 can cream of shrimp soup
• 1/2 can cream of mushroom soup
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/2 lemon, juiced
• 3 tbsp fresh parsley, chopped
• 1/2 bunch green onions, chopped
• 1 tbsp butter
• Italian seasoning, to taste
• Cajun seasoning, to taste

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 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 tops off 4 large bell peppers and remove the seeds and membranes. Rinse them thoroughly and pat dry with paper towels.

Tip: Choose peppers with flat bottoms so they stand upright during baking.

Step 2 — Par-Cook the Peppers

Bring a large pot of salted water to a boil. Blanch the peppers for 3–4 minutes until slightly softened but still firm.

Drain well and place them cut-side up in a baking dish lightly coated with oil.

Step 3 — Make the Filling Base

In a skillet, sauté ½ cup diced onion and 2 minced garlic cloves in 2 tablespoons of butter until softened, about 3–4 minutes.

Stir in 1 cup cooked rice and ¼ cup chopped parsley. Remove from heat and let cool slightly.

Step 4 — Combine Crab and Shrimp

In a large bowl, gently mix 8 oz lump crabmeat and 8 oz cooked small shrimp with the rice mixture.

Fold in ½ cup mayonnaise, 1 teaspoon Old Bay seasoning, and ¼ cup breadcrumbs. Be careful not to break up the crab too much.

Step 5 — Stuff the Peppers

Spoon the crab and shrimp filling evenly into each bell pepper, mounding it slightly on top.

Sprinkle with additional breadcrumbs and a drizzle of melted butter for a golden crust.

Step 6 — Bake to Perfection

Preheat oven to 375°F (190°C). Bake the stuffed peppers for 20–25 minutes until the filling is hot and the tops are lightly browned.

For extra browning, broil for the last 1–2 minutes, watching carefully to prevent burning.

Step 7 — Rest and Serve

Let the Crab and Shrimp Stuffed Bell Peppers rest for 5 minutes before serving. This allows the filling to set.

Garnish with fresh parsley and lemon wedges for a bright, fresh finish.

Nutritional Information

Calories	285
Protein	22g
Carbohydrates	12g
Fat	16g
Fiber	3g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These simple ingredient swaps let you customize your Crab and Shrimp Stuffed Bell Peppers for dietary needs while keeping the delicious flavor profile.

• Ground turkey or chicken — Leaner protein alternative that still pairs well with seafood flavors
• Cauliflower rice — Lower-carb option that absorbs the savory stuffing mixture beautifully
• Nutritional yeast or vegan cheese — Dairy-free alternatives that provide cheesy flavor without dairy
• Quinoa or brown rice — Gluten-free grain options that add nutty texture and extra fiber
• Low-sodium broth and fresh herbs — Reduces sodium while boosting flavor with aromatic herbs
• Greek yogurt instead of mayonnaise — Lighter binding agent that adds tangy creaminess
• Zucchini or portobello mushrooms — Vegetable-based pepper alternatives for low-carb versions
• Lump crab meat only — Simplifies to single seafood protein while maintaining premium taste

Serving Suggestions

• Serve these Crab and Shrimp Stuffed Bell Peppers alongside a fresh garden salad with a light vinaigrette for a balanced meal.
• Pair with garlic bread or crusty French bread to soak up the delicious juices from the filling.
• Accompany with a side of lemon rice or jasmine rice to complement the seafood flavors.
• Offer as an elegant appetizer for dinner parties by using mini bell peppers for individual portions.
• Perfect for holiday gatherings or special occasions like Easter brunch or Mother’s Day lunch.
• Serve with a chilled glass of Sauvignon Blanc or a crisp Pinot Grigio to enhance the seafood notes.

For a beautiful presentation, arrange the Crab and Shrimp Stuffed Bell Peppers on a platter garnished with fresh parsley or lemon wedges. The vibrant colors of the peppers make this dish visually appealing for any table setting.

Common Mistakes to Avoid

• Mistake: Using watery bell peppers that steam the filling. Fix: Roast peppers first to evaporate excess moisture and concentrate flavor.
• Mistake: Overcooking seafood, making it rubbery. Fix: Add crab and shrimp last and bake just until heated through (about 15-20 minutes).
• Mistake: Skipping the breadcrumb topping, losing texture contrast. Fix: Mix panko with melted butter for a golden, crispy crust.
• Mistake: Overfilling peppers, causing spills and uneven cooking. Fix: Leave ¼-inch space at the top for expansion.
• Mistake: Using low-quality canned crab with filler. Fix: Opt for fresh lump crabmeat and pick through for shells.
• Mistake: Neglecting to season each component layer. Fix: Season peppers, filling, and topping separately for balanced flavor.
• Mistake: Choosing oversized peppers that won’t cook evenly. Fix: Select medium, symmetrical bell peppers for consistent results.
• Mistake: Mixing the filling too vigorously, breaking up delicate crab. Fix: Gently fold ingredients to maintain chunkiness.
• Mistake: Rushing the resting time, leading to a messy serve. Fix: Let Crab and Shrimp Stuffed Bell Peppers rest 5 minutes before serving.

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 or place in a freezer-safe container for up to 3 months.
• Reheat: Bake at 350°F until the internal temperature reaches 165°F, about 20-25 minutes if refrigerated or 35-40 minutes if frozen.

Always use a food thermometer to ensure your Crab and Shrimp Stuffed Bell Peppers are safely reheated to 165°F before serving.

Conclusion

These Crab and Shrimp Stuffed Bell Peppers are a delicious and impressive dish perfect for any occasion. We hope you love them as much as we do! Give this recipe a try and let us know how it turned out in the comments below. For more seafood favorites, check out our Cheesy Crab Rangoon Dip Recipe or Seafood Lasagna Shrimp & Crab Recipe. Don’t forget to subscribe for more quick and tasty recipes!

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FAQs

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

Yes, you can assemble the Crab and Shrimp Stuffed Bell Peppers up to a day in advance. Keep them covered in the refrigerator until ready to bake. Add a few extra minutes to the baking time if baking from cold.

What type of crab meat works best for this recipe?

Lump crab meat is ideal for these Crab and Shrimp Stuffed Bell Peppers because it holds its shape and offers a superior texture. You can also use claw meat for a more economical option, but avoid imitation crab for the best flavor.

How do I keep the bell peppers from getting soggy?

To prevent soggy peppers, parboil them for just 3-4 minutes before stuffing. This helps them soften slightly without becoming mushy during the final bake. Also, ensure your crab and shrimp filling is not overly wet before stuffing.