If you are craving a dish that’s bursting with fresh seafood flavors and vibrant colors, this Crab and Shrimp Stuffed Bell Peppers Recipe is your new best friend in the kitchen. Imagine sweet bell peppers filled with a luscious mix of tender crab meat, succulent shrimp, and perfectly seasoned rice, all baked to a bubbling golden finish. This recipe combines the sweetness of the sea with the earthiness of vegetables in a way that feels both comforting and celebratory, making it a perfect centerpiece for any meal that deserves a little extra attention and love.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the foundation of this delightful Crab and Shrimp Stuffed Bell Peppers Recipe. Each item plays a crucial role, from the colorful peppers that hold everything together to the fragrant seasonings that elevate every bite.
- 4 large bell peppers (any color): Choose firm, vibrant peppers to create beautiful edible bowls full of flavor.
- 1/2 pound crab meat: Fresh, sweet crab adds a luxurious texture and taste to the stuffing.
- 1/2 pound shrimp, peeled and deveined: Quick-cooking shrimp infuse the filling with a mild ocean essence and a succulent bite.
- 1/2 cup cooked rice: Acts as a comforting base, soaking up all the delicious juices.
- 1/2 cup diced onions: Adds a subtle sweetness and depth when sautéed.
- 1/2 cup diced celery: Brings a lovely crunch and freshness to the mix.
- 1/2 cup diced tomatoes: Introduces a juicy tang and bright color that balances richness.
- 1/4 cup chopped parsley: Fresh parsley lifts the flavors with its herbaceous note.
- 2 cloves garlic, minced: Garlicky goodness provides a warm kick to the seafood blend.
- 1/4 cup mayonnaise: Adds creaminess and helps bind the filling perfectly.
- 1 tablespoon lemon juice: Injects a zesty brightness that cuts through the richness.
- 1 teaspoon Old Bay seasoning: This classic seafood spice blend amps up the savory profile wonderfully.
- 1/2 teaspoon salt: Enhances all the natural flavors without overpowering them.
- 1/2 teaspoon black pepper: A gentle peppery heat that rounds out the seasoning.
- 1/2 cup shredded cheddar cheese: Melts on top to create that irresistible golden crust.
- 2 tablespoons olive oil: Used to sauté the aromatics and add a silky mouthfeel.
How to Make Crab and Shrimp Stuffed Bell Peppers Recipe
Step 1: Prep Your Peppers
Start by preheating your oven to 375°F (190°C). Cut the tops off the bell peppers and carefully remove the seeds and membranes. This clears out the pepper boat, creating the perfect cavity for stuffing all that delicious filling later. Set the peppers aside, ready to receive their flavorful treasure.
Step 2: Sauté the Aromatics and Cook Shrimp
In a skillet, warm your olive oil over medium heat. Toss in the diced onions, celery, and minced garlic, sautéing gently until they soften and release their aroma—about five minutes. Then add the shrimp and cook just until they turn pink and opaque, typically three to four minutes. This quick sear locks in their sweetness and tender texture. Remove your skillet from heat so you can combine everything soon.
Step 3: Make the Flavorful Filling
In a large bowl, mix together your cooked shrimp, crab meat, rice, tomatoes, chopped parsley, and the creamy mayonnaise. To brighten things up, add lemon juice, Old Bay seasoning, salt, and black pepper. Stir everything until well blended, ensuring every bite bursts with balanced flavor and delightful texture.
Step 4: Stuff and Assemble
Take each hollowed-out bell pepper and generously stuff it with the seafood and rice mixture. Place the peppers upright in a baking dish. Don’t forget to top each one with a generous sprinkle of shredded cheddar cheese—this will melt into a beautifully golden cap that pulls the whole dish together.
Step 5: Bake to Perfection
Cover your baking dish with foil to keep moisture in and pop it into your preheated oven. Bake for 30 minutes, allowing the flavors to meld and the filling to heat through. Then remove the foil and bake for another 10 minutes so the cheese can bubble and brown invitingly. Once done, let the peppers cool slightly before serving so the filling sets just right.
How to Serve Crab and Shrimp Stuffed Bell Peppers Recipe
Garnishes
A sprinkle of extra fresh parsley or a light drizzle of lemon-infused olive oil brightens the presentation and adds a fresh note that complements the stuffed peppers beautifully. Thinly sliced green onions also make a colorful and tasty garnish that delights the eyes and palate alike.
Side Dishes
This Crab and Shrimp Stuffed Bell Peppers Recipe pairs wonderfully with light and crisp sides, such as a green salad tossed with a tangy vinaigrette or garlic roasted asparagus. For something heartier, try creamy mashed potatoes or a simple herb quinoa to soak up any savory juices.
Creative Ways to Present
Serve these stuffed peppers on individual plates nestled on a bed of mixed greens or alongside a colorful grain salad. You can also hollow out mini bell peppers for bite-sized appetizers at a party or drizzle a spicy aioli on top for an extra flavor kick that wows your guests. Presentation can truly elevate this hearty seafood dish to a festive occasion favorite.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers of the Crab and Shrimp Stuffed Bell Peppers Recipe in an airtight container in the refrigerator. They will stay fresh for up to three days, making a convenient and delicious lunch or dinner option for busy days.
Freezing
You can freeze the stuffed peppers before baking for up to two months. Wrap each pepper tightly in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy, thaw them overnight in the refrigerator and bake as directed for a fresh-from-the-oven taste.
Reheating
Reheat refrigerated stuffed peppers in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through and the cheese is bubbly again. Avoid microwaving if possible, as the oven reheats more evenly and maintains the peppers’ texture beautifully.
FAQs
Can I use other types of seafood instead of crab and shrimp?
Absolutely! While crab and shrimp create a fantastic flavor combo, you can substitute or add scallops, lobster, or even canned tuna to suit your taste or what you have on hand.
Are there ways to make this recipe gluten-free?
Yes! This recipe is naturally gluten-free if you use rice as the base and double-check that your Old Bay seasoning and mayonnaise do not contain gluten ingredients.
Can I prepare the stuffed peppers vegetarian style?
Definitely. Simply swap the crab and shrimp for plant-based proteins like cooked lentils, chickpeas, or crumbled tofu, and adjust seasoning to keep the umami richness.
How spicy is the Crab and Shrimp Stuffed Bell Peppers Recipe?
The dish has a mild to moderate kick primarily from the Old Bay seasoning, but you can dial up the heat with cayenne pepper or hot sauce if you love a bit more spice.
What wine pairs well with this dish?
A crisp, light white wine such as Sauvignon Blanc or a dry Riesling works beautifully, as their acidity balances the richness of the seafood and cheese perfectly.
Final Thoughts
This Crab and Shrimp Stuffed Bell Peppers Recipe is truly a crowd-pleaser that brings elegance and heartiness together on one plate. Whether you’re cooking for a special occasion or craving a flavorful dinner, this recipe’s ease and stunning results will make it a staple in your repertoire. Give it a try and enjoy the warm, delicious hug of seafood and vibrant veggies wrapped in a colorful pepper each time you bake it.
Print
Crab and Shrimp Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Delicious crab and shrimp stuffed bell peppers filled with a savory seafood and rice mixture, topped with melted cheddar cheese, and baked to perfection. This recipe offers a flavorful, comforting seafood dish that’s perfect for a family dinner or special occasion.
Ingredients
Bell Peppers
- 4 large bell peppers (any color)
Seafood Filling
- 1/2 pound crab meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup cooked rice
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced tomatoes
- 1/4 cup chopped parsley
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping and Cooking
- 1/2 cup shredded cheddar cheese
- 2 tablespoons olive oil
Instructions
- Prepare the Bell Peppers: Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers, remove the seeds and membranes, and set the hollowed peppers aside for stuffing.
- Sauté Vegetables and Cook Shrimp: In a skillet, heat olive oil over medium heat. Add diced onions, celery, and minced garlic. Sauté until the vegetables are soft, about 5 minutes. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove the skillet from heat to cool slightly.
- Mix the Seafood Filling: In a large bowl, combine the cooked shrimp (chopped if desired), crab meat, cooked rice, diced tomatoes, chopped parsley, mayonnaise, lemon juice, Old Bay seasoning, salt, and black pepper. Mix all ingredients thoroughly until well incorporated.
- Stuff the Peppers: Spoon the seafood mixture into each hollowed bell pepper, filling them evenly. Place the stuffed peppers upright in a baking dish. Sprinkle shredded cheddar cheese evenly over the top of each stuffed pepper.
- Bake the Peppers: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Serve: Remove the stuffed peppers from the oven and allow them to cool slightly. Serve warm as a satisfying main dish.
Notes
- Use any color bell peppers you prefer or a mix for a vibrant presentation.
- For extra flavor, add a pinch of cayenne pepper or smoked paprika to the filling.
- Cooked rice can be substituted with quinoa or cauliflower rice for a different texture or lower carb options.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
