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Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers

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Why You’ll Love This Recipe

Crab and Shrimp Stuffed Bell Peppers are a fresh, flavorful twist on the classic stuffed pepper. Packed with tender seafood, herbs, and a creamy, cheesy filling, these peppers are light yet satisfying. They make an elegant dinner for special occasions or an easy weeknight meal that feels restaurant-worthy.

Ingredients

Crab and Shrimp Stuffed Bell Peppers this Recipe
Crab and Shrimp Stuffed Bell Peppers 10 Crab and Shrimp Stuffed Bell Peppers are a fresh, flavorful twist on the classic stuffed pepper. Packed with tender seafood, herbs, and a creamy, cheesy filling, these peppers are light yet satisfying. They make an elegant dinner for special occasions or an easy weeknight meal that feels restaurant-worthy.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bell peppers (any color)
lump crab meat
small shrimp, peeled, deveined, and chopped
cream cheese, softened
mayonnaise
Parmesan cheese, grated
green onions, chopped
celery, finely chopped (optional)
garlic, minced
lemon juice
Old Bay seasoning or Cajun seasoning
salt and black pepper
shredded mozzarella or cheddar cheese (for topping)
fresh parsley or chives, chopped (for garnish)

Directions

Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes.

In a large bowl, combine cream cheese, mayonnaise, Parmesan cheese, green onions, celery (if using), garlic, lemon juice, and Old Bay seasoning. Mix until smooth.

Gently fold in the crab meat and chopped shrimp. Season with salt and black pepper to taste.

Spoon the seafood mixture into each bell pepper, packing it gently. Top with shredded mozzarella or cheddar cheese.

Place the stuffed peppers in a baking dish. Add a splash of water or broth to the bottom of the dish to help keep the peppers moist.

Cover with foil and bake for 25-30 minutes. Remove the foil and bake for another 5-10 minutes, or until the tops are golden and bubbly.

Garnish with fresh parsley or chives before serving.

Servings and Timing

Crab and Shrimp Stuffed Bell Peppers
Crab and Shrimp Stuffed Bell Peppers 11 Crab and Shrimp Stuffed Bell Peppers are a fresh, flavorful twist on the classic stuffed pepper. Packed with tender seafood, herbs, and a creamy, cheesy filling, these peppers are light yet satisfying. They make an elegant dinner for special occasions or an easy weeknight meal that feels restaurant-worthy.

This recipe yields 4 stuffed peppers.
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Total time: 45-55 minutes

Variations

Use scallops or cooked white fish instead of shrimp for a different seafood spin.

Add cooked rice or quinoa to the filling for extra heartiness.

Swap cream cheese for ricotta for a lighter texture.

Top with buttery breadcrumbs for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through.

FAQs

Can I use canned crab meat?

Yes, but lump crab meat is recommended for the best texture and flavor.

Should I cook the shrimp first?

No, the small chopped shrimp will cook through while baking.

Can I make these ahead of time?

Yes! Assemble the stuffed peppers up to a day in advance and bake when ready.

What sides go well with stuffed peppers?

A crisp green salad, garlic bread, or roasted veggies pair perfectly.

Conclusion

Crab and Shrimp Stuffed Bell Peppers are a deliciously elegant way to enjoy seafood in a comforting, cheesy package. Easy to prepare yet impressive on the plate, they’re perfect for everything from weeknight dinners to special occasions. Try them once, and they’ll be a go-to favorite whenever you crave something light, fresh, and satisfying!

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Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers

  • Author: slsrecipes
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe

Description

These Crab and Shrimp Stuffed Bell Peppers are a flavorful, coastal-inspired twist on classic stuffed peppers. Sweet bell peppers are filled with a savory mixture of tender crab, succulent shrimp, herbs, and creamy cheese, then baked to perfection.

Ingredients

  • 4 large bell peppers, tops cut off and seeds removed
  • 8 oz lump crab meat
  • 8 oz small shrimp, cooked and chopped
  • 1/2 cup cooked rice
  • 1/2 cup cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Brush the outsides of the bell peppers with olive oil and place them cut side up in the baking dish.
  3. In a large bowl, combine crab meat, chopped shrimp, cooked rice, cream cheese, mozzarella, Parmesan, green onions, garlic, parsley, lemon juice, salt, and pepper. Mix until well combined.
  4. Spoon the seafood mixture evenly into each bell pepper.
  5. Bake for 25-30 minutes or until the peppers are tender and the filling is heated through and lightly golden on top.
  6. Garnish with extra fresh parsley and a squeeze of lemon juice if desired. Serve warm.

Notes

  • Use cooked wild rice or quinoa instead of white rice for added texture.
  • For extra richness, top with a sprinkle of breadcrumbs before baking.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days.