Crab and Shrimp Stuffed Bell Peppers

Creamy, Cheesy Seafood-Stuffed Bell Peppers

Tender bell peppers filled with juicy shrimp, sweet crab meat, seasoned rice, garlic, herbs, and melted cheese. This delicious seafood dinner is perfect for family meals, special occasions, or meal prep.

Ingredients

For the Bell Peppers

• 4 large bell peppers (any color)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crab and Shrimp Filling

• 8 oz (225 g) shrimp, peeled, deveined, and chopped
• 8 oz (225 g) crab meat, fresh or canned and drained
• 1 cup cooked rice
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ½ cup cream cheese, softened
• ¼ cup mayonnaise
• 2 tablespoons butter
• ½ cup chopped celery
• ½ teaspoon paprika
• ½ teaspoon Old Bay seasoning or seafood seasoning
• ½ teaspoon dried oregano
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and black pepper, to taste

Optional Topping

• ¼ cup shredded mozzarella
• 1 tablespoon chopped parsley
• Lemon wedges, for serving

Instructions

1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.

2. Prepare the peppers: Wash the bell peppers, cut off the tops, and remove the seeds and membranes. Arrange them upright in the baking dish. Brush lightly with olive oil and season with salt and pepper.

3. Pre-bake the peppers: Bake for 10–15 minutes to soften slightly while preparing the filling.

4. Cook the vegetables: Melt the butter in a skillet over medium heat. Add the chopped onion and celery and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds.

5. Cook the shrimp: Add the chopped shrimp, paprika, seafood seasoning, oregano, and black pepper. Cook for 2–4 minutes, stirring, until the shrimp are opaque and cooked through.

6. Make the creamy filling: Reduce the heat. Stir in the cream cheese, mayonnaise, lemon juice, cooked rice, parsley, and Parmesan cheese until well combined.

7. Add the crab: Gently fold in the crab meat and half of the mozzarella cheese. Taste and adjust the seasoning as needed.

8. Stuff the peppers: Spoon the seafood mixture evenly into the pre-baked bell peppers. Sprinkle the remaining mozzarella over the tops.

9. Bake: Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes, until the peppers are tender and the cheese is golden and bubbly. Ensure the center of the filling reaches 165°F (74°C).

10. Serve: Let the peppers rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Nutritional Information

Estimated per serving, assuming 4 servings.

• Calories: 520
• Protein: 35 g
• Carbohydrates: 29 g
• Fat: 29 g
• Saturated Fat: 12 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 950 mg

Nutrition values vary depending on the crab meat, cheese, mayonnaise, and seafood seasoning used.

Nut Information

• Contains tree nuts: No nuts are intentionally included in this recipe.
• Peanuts: None included.
• Gluten-free: Can be gluten-free if all ingredients and seasonings are certified gluten-free.
• Dairy: Contains mozzarella, Parmesan, cream cheese, and butter.
• Eggs: May contain eggs in the mayonnaise.
• Shellfish: Contains shrimp and crab.
• Allergy warning: Check seafood packaging and seasoning labels for cross-contact or additional allergens.

Q&A

Q1: Can I use imitation crab meat?

Yes. Imitation crab works well, but check its ingredients because it often contains fish, wheat, egg, or other allergens.

Q2: Can I make these stuffed peppers ahead of time?

Yes. Prepare the filling and stuff the peppers up to 24 hours ahead. Cover and refrigerate, then bake until heated through and the center reaches 165°F (74°C).

Q3: Can I use cauliflower rice instead of regular rice?

Yes. Replace the cooked rice with an equal amount of cauliflower rice for a lower-carbohydrate option.

Q4: Can I freeze stuffed bell peppers?

Yes. Cool completely, wrap individually, and freeze in an airtight container for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.

Q5: What can I serve with crab and shrimp stuffed peppers?

Serve with a green salad, roasted asparagus, steamed broccoli, garlic green beans, or lemon herb vegetables.

Q6: How do I store leftovers?

Refrigerate leftovers in an airtight container within 2 hours of cooking and consume within 3–4 days. Reheat thoroughly to 165°F (74°C).

Q7: Can I make this recipe without cream cheese?

Yes. Substitute additional shredded cheese or a thick, plain Greek yogurt. If using yogurt, stir it in over low heat to help prevent curdling.

Q8: How do I know when the peppers are ready?

The peppers should be tender when pierced with a fork, the cheese should be melted, and the seafood filling should be steaming hot throughout.