If you’re craving a dish that’s packed with coastal charm and bursting with fresh flavors, this Crab and Shrimp Stuffed Bell Peppers Recipe is exactly what your dinner table needs. Imagine tender bell peppers generously filled with a luscious blend of lump crab meat and succulent shrimp, mixed with just the right touch of creamy mayo, tangy Dijon, and a gentle zing from Old Bay seasoning. Each bite offers a perfect harmony of texture and taste, making it an ideal recipe to impress family or friends without spending hours in the kitchen. Whether you’re looking for a festive main course or an elegant appetizer, this recipe delivers delight in every forkful.
Ingredients You’ll Need
Simple yet thoughtfully chosen, the ingredients in this dish come together to create a remarkable flavor experience. Each component adds something special—bell peppers give vibrant color and a tender-crisp crunch, while the crab and shrimp bring ocean-fresh sweetness. The rice balances the texture, and the seasonings tie everything together beautifully.
- 4 large bell peppers (halved lengthwise and seeds removed): These act as colorful, edible vessels that hold all the delicious filling.
- 1/2 lb lump crab meat (picked over for shells): The star seafood ingredient offering sweet, delicate chunks of crab.
- 1/2 lb cooked shrimp (chopped): Adds delightful texture and complements the crab’s flavor perfectly.
- 1/2 cup cooked rice: Helps to bulk up the filling with a nice, chewy contrast.
- 1/2 cup finely chopped celery: Provides a subtle crunch and fresh, garden-like notes.
- 1/4 cup finely chopped red onion: Gives a mild sharpness that brightens the mix.
- 2 cloves garlic (minced): Adds aromatic depth and a savory punch.
- 1/4 cup mayonnaise: The creamy binder that keeps the stuffing luscious.
- 2 tablespoons sour cream: Enhances creaminess and adds a gentle tang.
- 1 tablespoon Dijon mustard: Brings a subtle heat and complexity.
- 1 tablespoon fresh lemon juice: Lifts the flavors with a refreshing citrus zing.
- 1 teaspoon Old Bay seasoning: A coastal classic spice blend essential for that iconic seafood taste.
- 1/4 teaspoon salt: To accentuate all the flavors.
- 1/4 teaspoon black pepper: Provides a mild spicy warmth.
- 1/4 cup grated Parmesan cheese: Adds a nutty, savory top layer when baked.
- 1/4 cup breadcrumbs: Creates a satisfyingly crispy topping.
- 2 tablespoons chopped parsley: For fresh, herbaceous garnish.
- Olive oil for drizzling: Helps achieve that beautiful golden finish.
How to Make Crab and Shrimp Stuffed Bell Peppers Recipe
Step 1: Prepare Your Peppers
Start by preheating your oven to 375°F (190°C) and lightly grease a baking dish—this prevents sticking and keeps everything skin-friendly. Cut each bell pepper lengthwise in half, then carefully remove the seeds and membranes so your filling has a crisp, clean canvas to rest on. Arrange the pepper halves cut side up in your baking dish, ready to be loaded with all that delicious seafood filling.
Step 2: Mix the Flavorful Filling
In a large mixing bowl, combine the picked-over lump crab meat and chopped cooked shrimp with the cooked rice, celery, and red onion. Add in the minced garlic, mayonnaise, sour cream, Dijon mustard, and fresh lemon juice to create a creamy but lively base. Sprinkle the Old Bay seasoning, salt, and black pepper for that signature punch of coastal flavor. Gently stir everything together, being careful not to break up the crab too much—those chunks are the best part!
Step 3: Stuff the Peppers
Spoon this sumptuous seafood mixture evenly into each bell pepper half, filling them generously. Then, in a small bowl, combine the grated Parmesan cheese and breadcrumbs. Sprinkle this over the top of each stuffed pepper, adding a final layer that will bake up crisp and golden. Drizzle just a bit of olive oil on top for that perfect finishing touch and to promote browning.
Step 4: Bake to Perfection
Pop your dish into the oven and bake uncovered for 25 to 30 minutes. Watch as the peppers soften tenderly and the topping turns a gorgeous shade of golden brown. The aromas at this point are irresistible—the Old Bay mingling with roasted pepper sweetness and creamy seafood. Once baked, remove from the oven and sprinkle freshly chopped parsley over the tops to inject a pop of color and freshness.
How to Serve Crab and Shrimp Stuffed Bell Peppers Recipe
Garnishes
Fresh parsley is a must—it adds a bright herbaceous note and beautiful green contrast against the golden topping. Don’t forget lemon wedges on the side; a quick squeeze just before eating amplifies the seafood flavors and brightens every bite wonderfully.
Side Dishes
This dish pairs beautifully with simple sides to keep the spotlight on your stuffed peppers. Consider a crisp garden salad with a light vinaigrette, or some steamed asparagus for a fresh balance. For something heartier, garlic roasted potatoes offer a comforting complement without competing for attention.
Creative Ways to Present
Want to get fancy? Serve the stuffed peppers on a rustic wooden platter, garnished with additional chopped parsley and a drizzle of lemon-infused olive oil. For an appetizer twist, cut peppers smaller or use mini bell peppers, creating charming bite-sized versions that guests can easily enjoy at parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare because this recipe is so irresistible), store them in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making for an excellent next-day lunch or dinner.
Freezing
You can freeze the stuffed bell peppers before baking. Wrap them tightly in plastic wrap and then foil, or place in a freezer-safe container, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator before baking as directed.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15 minutes until warmed through. This keeps the peppers tender and the topping crispy, preserving the delightful contrast you loved the first time around.
FAQs
Can I use other types of seafood in this Crab and Shrimp Stuffed Bell Peppers Recipe?
Absolutely! Feel free to swap or add scallops, lobster, or even flaky white fish, but be mindful of cooking times to prevent overcooking delicate seafood.
Is this recipe gluten-free?
It can be! Simply use gluten-free breadcrumbs and ensure any condiments or seasoning blends you use are certified gluten-free to suit your dietary needs.
Can I prepare this dish ahead of time?
Yes, you can assemble the stuffed peppers a day in advance and refrigerate them unbaked. Just add the breadcrumb topping and bake when ready to serve.
What if I don’t have Old Bay seasoning?
While Old Bay adds a signature flavor, you can substitute with a mix of paprika, celery salt, cayenne pepper, and black pepper to capture a similar taste.
Can I make this recipe dairy-free?
To make it dairy-free, swap out the Parmesan cheese, mayonnaise, and sour cream for dairy-free alternatives or omit them and use a drizzle of olive oil for richness.
Final Thoughts
This Crab and Shrimp Stuffed Bell Peppers Recipe is such a joy to make and share, blending vibrant veggies with luscious seafood for a dish that’s both impressive and comforting. It’s one of those recipes that turns a simple dinner into a celebration of flavors and textures. I can’t recommend it enough—grab those bell peppers and treat yourself to something truly special tonight!
Print
Crab and Shrimp Stuffed Bell Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 stuffed pepper halves (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: American, Coastal-Inspired
- Diet: Gluten Free
Description
Crab and Shrimp Stuffed Bell Peppers are a delicious and elegant seafood dish perfect for a main course or appetizer. Tender bell peppers are filled with a flavorful mixture of lump crab meat, chopped shrimp, cooked rice, and savory seasonings, then topped with a crispy Parmesan and breadcrumb crust and baked to golden perfection. This coastal-inspired recipe is quick to prepare and ideal for a low-carb, gluten-free dinner that impresses.
Ingredients
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)
Binding and Seasoning
- 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
Instructions
- Preheat and Prepare Peppers: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Arrange the bell pepper halves in the dish with the cut side facing up, ready for stuffing.
- Mix the Filling: In a large bowl, gently combine the lump crab meat, chopped shrimp, cooked rice, celery, red onion, minced garlic, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, and black pepper until all ingredients are evenly incorporated.
- Stuff the Peppers: Spoon the prepared seafood mixture evenly into each bell pepper half, filling them generously and leveling the tops.
- Add Topping: In a small bowl, mix the grated Parmesan cheese with the breadcrumbs. Sprinkle this mixture over the stuffed peppers for a golden, crispy crust. Drizzle a little olive oil on top to assist browning.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25 to 30 minutes until the tops are golden brown and the peppers are tender when pierced with a fork.
- Garnish and Serve: Remove the stuffed peppers from the oven, sprinkle with chopped parsley for freshness, and serve warm with lemon wedges on the side for a bright finishing touch.
Notes
- Quinoa can be used instead of rice for a gluten-free alternative and added texture.
- Add a dash of hot sauce to the filling mixture for an extra spicy kick.
- Pre-cooked frozen shrimp work well; just thaw and chop before mixing.
- This dish serves well as either a main course or an elegant appetizer for holiday occasions.
