If you are craving a dish that elegantly combines the fresh flavors of the sea with the vibrant crunch of bell peppers, this Crab and Shrimp Stuffed Bell Peppers Recipe is an absolute must-try. Bursting with succulent crab meat, tender shrimp, and a medley of fresh veggies, all wrapped in the colorful, sweet bell pepper shells, this recipe is not only a feast for your taste buds but also a stunning plate to serve. Whether you are cooking for a family dinner or eager to impress guests, these stuffed peppers deliver everything you want: richness, texture, and a perfect, satisfying meal.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients might seem simple, but they all play a vital role in building layers of flavor, color, and texture that make this Crab and Shrimp Stuffed Bell Peppers Recipe so irresistible. From the sweetness of bell peppers to the tang of lemon and the richness of seafood, every item shines through deliciously.
- 4 large bell peppers (any color): Choose firm peppers to hold all that scrumptious stuffing without collapsing.
- 1/2 pound crab meat: Fresh or canned, lump crab meat adds a delicate sweetness and tender texture.
- 1/2 pound shrimp, peeled and deveined: A great source of protein, shrimp bring a slight briny bite and softness when cooked just right.
- 1/2 cup cooked rice: This provides the perfect base to bind the seafood filling and soak up all the flavors.
- 1/2 cup diced onions: They add a subtle sharpness and depth when sautéed to softness.
- 1/2 cup diced celery: A little crunch and fresh earthiness come from celery, balancing the richness.
- 1/2 cup diced tomatoes: Juicy and slightly tangy, tomatoes lighten the mixture and add color.
- 1/4 cup chopped parsley: Fresh herbs brighten the flavors and add a lovely herbal note.
- 2 cloves garlic, minced: For that mouthwatering aroma and a hint of warmth.
- 1/4 cup mayonnaise: Creamy and binding, it holds the filling together while adding richness.
- 1 tablespoon lemon juice: A dash of acidity to elevate all the seafood flavors.
- 1 teaspoon Old Bay seasoning: This classic blend amplifies seafood’s natural taste with its distinctive spiced profile.
- 1/2 teaspoon salt: Enhances all the bright ingredients while balancing the sweetness.
- 1/2 teaspoon black pepper: Adds just enough heat to keep the flavor interesting.
- 1/2 cup shredded cheddar cheese: Melted on top, it adds a golden crust and a savory finish.
- 2 tablespoons olive oil: Used for sautéing, it brings a gentle fruitiness to the sautéed veggies and shrimp.
How to Make Crab and Shrimp Stuffed Bell Peppers Recipe
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). While it warms up, carefully cut the tops off the bell peppers and scoop out the seeds and membranes to create hollow shells. Setting them aside now makes it easier to focus on the delicious filling.
Step 2: Sauté the Vegetables and Shrimp
Heat the olive oil in a skillet over medium heat. Add diced onions, celery, and minced garlic, cooking until everything is tender and fragrant, around five minutes. Then toss in the shrimp and cook just until they turn pink—between three and four minutes. This step softens the veggies and gives the shrimp a lovely texture before mixing them with the other ingredients.
Step 3: Combine the Filling
Transfer the cooked shrimp and veggies to a large bowl. Add the crab meat, cooked rice, diced tomatoes, chopped parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Gently but thoroughly mix everything together so that every bite tastes perfectly balanced and flavorful.
Step 4: Stuff the Peppers and Add Cheese
Fill each hollowed-out bell pepper with the seafood mixture, packing it nicely but without overfilling. Arrange the stuffed peppers upright in a baking dish. Generously sprinkle shredded cheddar cheese over the top of each one, preparing them for that irresistible cheesy crust.
Step 5: Bake the Peppers
Cover the baking dish with foil to keep the moisture in and bake in your preheated oven for 30 minutes. After that, remove the foil and bake for an extra 10 minutes or until the cheese on top is melted, bubbly, and slightly golden. This baking step perfectly melds all the ingredients and fills your kitchen with mouthwatering aromas.
Step 6: Cool and Serve
Once baked, let the stuffed bell peppers cool for a few minutes before serving. This brief rest allows the filling to set slightly, making them easier to eat and enjoy every savory mouthful.
How to Serve Crab and Shrimp Stuffed Bell Peppers Recipe
Garnishes
Brighten your luscious stuffed bell peppers with a sprinkle of freshly chopped parsley or a wedge of lemon on the side. A drizzle of hot sauce or a dusting of smoked paprika also brings excitement and contrast, enhancing the seafood’s natural briny sweetness.
Side Dishes
Pair these stuffed peppers with light, complementary sides to keep the meal balanced. A crisp green salad with vinaigrette, garlic-roasted asparagus, or a simple herbed quinoa make excellent choices, adding texture and freshness without overpowering the star dish.
Creative Ways to Present
For a vibrant presentation, serve each stuffed pepper on a colorful plate and garnish with edible flowers or microgreens. Alternatively, place the peppers on a bed of mixed greens or wild rice to add height and contrast, turning this recipe into a true showstopper at your dinner table.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crab and Shrimp Stuffed Bell Peppers Recipe in an airtight container in the refrigerator for up to three days. Wrap each pepper carefully to keep their moisture and prevent the flavors from mingling with other foods.
Freezing
This dish freezes beautifully, making it perfect for meal prep. After baking and cooling completely, wrap each stuffed pepper tightly in plastic wrap and foil, then place in a freezer-safe bag. They can be frozen for up to two months without losing quality.
Reheating
For the best taste and texture, thaw the stuffed peppers overnight in the refrigerator before reheating. Warm them in a 350°F (175°C) oven for about 15-20 minutes until heated through and the cheese is bubbly once again—microwaving can be used but may make the peppers soggy.
FAQs
Can I use other types of seafood in this stuffed pepper recipe?
Absolutely! While crab and shrimp are classic choices, you can swap in scallops, lobster, or even a firm white fish to customize the flavors as you like.
What if I don’t have mayonnaise? Can I substitute it?
Yes, you can replace mayonnaise with Greek yogurt or sour cream for a lighter texture, or even a bit of cream cheese for extra richness.
Are these stuffed peppers spicy?
The recipe itself is mild, but the Old Bay seasoning adds a subtle kick. You can easily adjust the spice by adding cayenne pepper or hot sauce to taste.
Can I prepare the stuffed peppers in advance?
Definitely! Prepare and stuff the peppers ahead of time, then cover and refrigerate. When ready, bake them fresh to serve, ensuring optimal flavor and texture.
What type of bell peppers work best?
All colors work well, but red, yellow, and orange bell peppers offer a sweeter, less bitter flavor that pairs beautifully with the seafood stuffing.
Final Thoughts
This Crab and Shrimp Stuffed Bell Peppers Recipe is one of those dishes that feels like a special occasion every time you make it. The beautiful colors, mouthwatering flavors, and the satisfying textures come together in a delightful way that’s sure to become a favorite in your kitchen. Give it a try and watch your family and friends marvel at the delicious magic you’ve created!
Print
Crab and Shrimp Stuffed Bell Peppers Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
Delicious crab and shrimp stuffed bell peppers baked to perfection, combining tender seafood with fresh vegetables and melted cheddar cheese for a flavorful and satisfying meal.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Seafood and Rice
- 1/2 pound crab meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup cooked rice
Vegetables and Herbs
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
Seasonings and Others
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set them aside to be stuffed later.
- Sauté Vegetables and Cook Shrimp: In a skillet, heat olive oil over medium heat. Sauté the diced onions, celery, and minced garlic until they become soft, about 5 minutes. Add the shrimp and cook until they turn pink, approximately 3-4 minutes. Remove the skillet from heat.
- Mix Stuffing Ingredients: In a large bowl, combine the cooked shrimp (cut if desired), crab meat, cooked rice, diced tomatoes, chopped parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix thoroughly until well combined.
- Stuff the Bell Peppers: Fill each prepared bell pepper with the seafood mixture evenly. Place them upright in a baking dish, then sprinkle the tops with shredded cheddar cheese.
- Bake the Peppers: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese on top is melted and bubbly.
- Cool and Serve: Take the stuffed peppers out of the oven and let them cool slightly before serving to ensure the flavors meld and they can be eaten comfortably.
Notes
- You can use any color bell peppers according to your preference or for a colorful presentation.
- For extra flavor, consider adding a splash of Worcestershire sauce or hot sauce to the stuffing mixture.
- Leftover stuffed peppers can be refrigerated for up to 2 days and reheated in the oven.
- Make sure to remove all seeds and membranes from the peppers to allow easier stuffing and eating.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
