Name: Crab and Shrimp Stuffed Bell Peppers Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 4 large bell peppers (halved lengthwise and seeds removed); 1/2 lb lump crab meat (picked over for shells); 1/2 lb cooked shrimp (chopped); 1/2 cup cooked rice; 1/2 cup finely chopped celery; 1/4 cup finely chopped red onion; 2 cloves garlic (minced); 1/4 cup mayonnaise; 2 tablespoons sour cream; 1 tablespoon Dijon mustard; 1 tablespoon fresh lemon juice; 1 teaspoon Old Bay seasoning; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated Parmesan cheese; 1/4 cup breadcrumbs; 2 tablespoons chopped parsley; olive oil for drizzling

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If you’re looking for a way to impress at your next family dinner or wow your friends with a crowd-pleasing seafood dish, these Crab and Shrimp Stuffed Bell Peppers are an absolute must-try. This recipe brings together sweet lump crab, plump shrimp, fresh veggies, and a creamy, tangy filling all nestled inside vibrant bell peppers and baked to golden, bubbling perfection. Each bite delivers that satisfying blend of rich seafood, zesty seasonings, and tender veggies, making a meal that feels elegant but is wonderfully approachable. Whether you serve them as a main dish or a show-stopping appetizer, Crab and Shrimp Stuffed Bell Peppers are guaranteed to become a new favorite at your table!

Crab and Shrimp Stuffed Bell Peppers Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how easy it is to pull together truly special Crab and Shrimp Stuffed Bell Peppers with this list of ingredients. Each one plays a key role—from adding flavor complexity to providing that crave-worthy texture and eye-catching color.

Bell Peppers: Choose large, firm ones for the perfect vessel and a pop of sweetness once baked.
Lump Crab Meat: Brings a sweet, delicate seafood flavor and a luxurious texture—just be sure to pick over for shells.
Cooked Shrimp: Chopped shrimp adds succulence and pairs beautifully with crab for an amazing filling.
Cooked Rice: A fluffy base that soaks up flavor and keeps the filling satisfying but not heavy.
Celery: Finely chopped for subtle crunch and that classic, aromatic note.
Red Onion: Adds mild sharpness and extra color to every forkful.
Garlic: Freshly minced is best for boosting those savory, aromatic undertones.
Mayonnaise: Merges the filling ingredients and lends a rich, creamy base.
Sour Cream: Gives the mixture a lovely tanginess and smoother texture.
Dijon Mustard: Adds depth and a gentle bite to the creamy seafood blend.
Lemon Juice: Brings a welcome burst of acidity that brightens everything up.
Old Bay Seasoning: Classic seafood spice mix; don’t skip it!
Salt and Black Pepper: Simple, essential seasoning for bringing the flavors together.
Parmesan Cheese: For that delicious, melty, golden topping.
Breadcrumbs: Create an irresistible, crisp crust on top.
Parsley: Chopped fresh, it brings a vibrant finishing touch.
Olive Oil: A light drizzle over the top adds flavor and helps with browning.

How to Make Crab and Shrimp Stuffed Bell Peppers

Step 1: Prep the Peppers

Start by preheating your oven to 375°F (190°C) and lightly greasing a baking dish. Halve your bell peppers lengthwise and scoop out any seeds or membranes. Arrange them cut side up in the dish, making sure they all fit snugly. Those peppers are about to turn into edible treasure chests for our seafood feast!

Step 2: Mix the Seafood Filling

In a large mixing bowl, gently combine the lump crab meat, chopped shrimp, cooked rice, celery, red onion, and minced garlic. Add in the mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Stir until everything is evenly coated—be gentle so you keep those lovely chunks of seafood intact!

Step 3: Stuff the Peppers

Using a spoon, generously fill each bell pepper half with the seafood mixture, mounding it just a bit for extra abundance. Don’t be shy—this is where all the flavor gets packed in! Arrange them back in the baking dish as you go so you don’t miss a drop of filling.

Step 4: Top and Drizzle

In a small bowl, mix together the grated Parmesan cheese and breadcrumbs. Sprinkle this mixture liberally over each stuffed pepper—you’ll love the way it forms a golden crust. Finish with a little drizzle of olive oil on top to help everything brown beautifully in the oven.

Step 5: Bake to Perfection

Bake the Crab and Shrimp Stuffed Bell Peppers uncovered for 25 to 30 minutes. You’re looking for peppers that are fork-tender and a topping that’s bubbling and golden. Once they’re out of the oven, shower them with fresh chopped parsley for that burst of color and freshness.

How to Serve Crab and Shrimp Stuffed Bell Peppers

Garnishes

A simple sprinkle of chopped parsley does wonders, but if you want an added flourish, serve each plate with lemon wedges. The fresh squeeze of citrus wakes up the seafood flavors and marries all the elements together in these Crab and Shrimp Stuffed Bell Peppers.

Side Dishes

These stuffed beauties shine alongside a light green salad, roasted asparagus, or even a simple steamed rice. For something heartier, a scoop of creamy mashed potatoes will complement the savory seafood filling perfectly.

Creative Ways to Present

If you’re entertaining, arrange your Crab and Shrimp Stuffed Bell Peppers on a decorative platter lined with fresh greens and scatter extra lemon slices around for an eye-catching centerpiece. For a fun twist, you can cut the peppers into thirds to make elegant, bite-sized party starters that disappear fast!

Make Ahead and Storage

Storing Leftovers

Cool any leftover Crab and Shrimp Stuffed Bell Peppers to room temperature before transferring them to an airtight container. They’ll keep in the refrigerator for up to 3 days and make for an incredibly tasty leftover lunch.

Freezing

If you want to stash some away, you can freeze the baked stuffed peppers. Let them cool completely, then wrap each tightly in foil and place in a freezer bag. They’ll keep their flavor and texture for up to 2 months.

Reheating

For the best results, reheat thawed Crab and Shrimp Stuffed Bell Peppers in a 350°F oven until heated through (about 15–20 minutes). If you’re in a hurry, the microwave works too, although the texture may be a little less crisp.

FAQs

Can I use canned crab or imitation crab in this recipe?

Absolutely! While fresh crab has a more delicate flavor, canned or even imitation crab can be a convenient and tasty substitute. Just be sure to drain canned crab well and pick over for any shells.

What kind of shrimp works best for this?

Small to medium cooked shrimp are perfect since they mix easily into the filling. If you only have larger shrimp, just chop them into bite-sized pieces before adding.

Are Crab and Shrimp Stuffed Bell Peppers gluten-free?

Yes, they can be! Simply use gluten-free breadcrumbs in place of regular, and all the other ingredients are naturally gluten-free. A super easy swap for anyone eating gluten-free.

Can I prepare the filling in advance?

Definitely. The seafood filling can be mixed up to 24 hours in advance and refrigerated until ready to use. Just stuff the peppers right before baking for the freshest results.

Is there a way to make these spicier?

For a little heat, add a splash of your favorite hot sauce to the filling or a pinch of cayenne pepper. You can also sprinkle a few red pepper flakes over the topping for extra kick.

Final Thoughts

Once you’ve tried these Crab and Shrimp Stuffed Bell Peppers, you’ll see why they’re such a hit. The combination of sweet seafood and tender peppers, wrapped in a creamy, savory filling, is one you’ll want to make on repeat. Give it a go the next time you want to treat yourself or share something special with friends or family—it might just become your new signature dish!

Crab and Shrimp Stuffed Bell Peppers Recipe

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4.5 from 6 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 stuffed pepper halves (4 servings) 1x
Diet: Non-Vegetarian

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Description

These Crab and Shrimp Stuffed Bell Peppers are a delicious and elegant seafood dish that is perfect for a special meal or gathering. The combination of lump crab meat, cooked shrimp, and flavorful seasonings stuffed into sweet bell peppers creates a flavorful and satisfying dish.

Ingredients

Scale

Bell Peppers:

4 large bell peppers (halved lengthwise and seeds removed)

Seafood Filling:

1/2 lb lump crab meat (picked over for shells)
1/2 lb cooked shrimp (chopped)
1/2 cup cooked rice
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
2 cloves garlic (minced)
1/4 cup mayonnaise
2 tablespoons sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper

Topping:

1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs
2 tablespoons chopped parsley
olive oil for drizzling

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the bell pepper halves in the dish, cut side up.
Prepare the filling: In a large bowl, combine the crab meat, chopped shrimp, rice, celery, red onion, garlic, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and pepper. Mix gently until everything is evenly combined.
Fill the peppers: Spoon the seafood filling into each pepper half. In a small bowl, mix the Parmesan cheese and breadcrumbs, then sprinkle over the tops of the stuffed peppers. Drizzle lightly with olive oil.
Bake: Bake uncovered for 25–30 minutes, or until the tops are golden and the peppers are tender. Remove from oven and garnish with chopped parsley. Serve warm with lemon wedges on the side.