There’s something magical about the way coastal cooking connects people across generations. In our family, Crab and Shrimp Stuffed Bell Peppers are more than just a dish—they’re a memory, a ritual, and a tribute to the flavors of the sea. I remember the first time I had these at my grandmother’s home near the Gulf Coast. The peppers came out of the oven steaming hot, the seafood aroma weaving through the air, mixing with the laughter of cousins and the creak of wooden floorboards.
Every bite was comforting, brimming with tender crab and juicy shrimp, tucked inside bell peppers that had softened just enough to cradle the rich filling. We didn’t use wine or fancy garnishes—just honest, fresh ingredients, each one chosen with care. Over the years, I’ve tweaked the recipe a bit—adding just the right amount of spice, using rice to give it body, and a sprinkle of Parmesan for that golden crust. But the soul of the dish remains the same: it’s made to be shared, savored, and remembered.
Whether you’re throwing a beachside dinner party or simply want a wholesome, vibrant meal that feels like summer on a plate, these Crab and Shrimp Stuffed Bell Peppers are a perfect choice.
Why You’ll Love This Recipe
- Elegant Yet Easy: With just a few steps, you’ll turn everyday ingredients into something that looks and tastes restaurant-quality.
- Flavor-Packed: Sweet crab, briny shrimp, garlic, onions, and Old Bay seasoning create a savory filling that’s rich yet not heavy.
- Healthy Comfort Food: Bell peppers are low in carbs and rich in vitamin C, making this dish hearty but light.
- Perfect for Gatherings: These colorful stuffed peppers look beautiful on any dinner table—great for impressing guests or celebrating with family.
Crab and Shrimp Stuffed Bell Peppers
- Yield: 4 stuffed bell peppers 1x
Description
There’s something magical about the way coastal cooking connects people across generations. In our family, Crab and Shrimp Stuffed Bell Peppers are more than just a dish—they’re a memory, a ritual, and a tribute to the flavors of the sea. I remember the first time I had these at my grandmother’s home near the Gulf Coast. The peppers came out of the oven steaming hot, the seafood aroma weaving through the air, mixing with the laughter of cousins and the creak of wooden floorboards.
Every bite was comforting, brimming with tender crab and juicy shrimp, tucked inside bell peppers that had softened just enough to cradle the rich filling. We didn’t use wine or fancy garnishes—just honest, fresh ingredients, each one chosen with care. Over the years, I’ve tweaked the recipe a bit—adding just the right amount of spice, using rice to give it body, and a sprinkle of Parmesan for that golden crust. But the soul of the dish remains the same: it’s made to be shared, savored, and remembered.
Whether you’re throwing a beachside dinner party or simply want a wholesome, vibrant meal that feels like summer on a plate, these Crab and Shrimp Stuffed Bell Peppers are a perfect choice.
Ingredients
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4 large bell peppers (red, yellow, or orange work beautifully)
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½ lb lump crab meat, picked over for shells
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½ lb small shrimp, peeled, deveined, and chopped
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½ cup cooked white or jasmine rice
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¼ cup diced onions
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¼ cup diced celery
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¼ cup diced green bell pepper (use from pepper tops)
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1 garlic clove, finely minced
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½ cup plain bread crumbs (or use gluten-free if preferred)
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¼ cup grated Parmesan cheese
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2 tablespoons olive oil
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1 tablespoon fresh parsley, chopped
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1 teaspoon Old Bay seasoning
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Salt and black pepper to taste
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Optional: lemon wedges, hot sauce for serving
Instructions
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and white membranes inside. Lightly oil a baking dish and stand the peppers upright inside it.
Step 2: Sauté the Aromatics
In a skillet over medium heat, heat the olive oil. Add the onions, celery, and chopped green bell pepper (use the trimmings from the tops). Sauté for about 3–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Shrimp and Crab
Toss in the chopped shrimp and cook until just pink—about 2 minutes. Gently fold in the crab meat. Stir in the rice, breadcrumbs, Parmesan, parsley, and Old Bay seasoning. Season with salt and pepper. Mix everything until just combined, being careful not to break up the crab too much.
Step 4: Stuff the Peppers
Spoon the filling into the hollowed-out bell peppers, pressing down lightly to pack it in without overfilling. Sprinkle with extra Parmesan if desired.
Step 5: Bake to Perfection
Pour ¼ cup of water into the bottom of the baking dish (this helps steam the peppers as they cook). Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 5–10 minutes until the tops are golden and the peppers are fork-tender.
Step 6: Serve and Savor
Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley or a squeeze of lemon. These are perfect with a crisp salad or roasted veggies.
Notes
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Great served with garlic bread, corn on the cob, or coleslaw.
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Substitute quinoa for rice if you want a grain-free version.
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For more richness, mix in a spoonful of cream cheese to the filling before stuffing.
Nutrition
- Calories: 330
INGREDIENTS YOU’LL NEED:
- 4 large bell peppers (red, yellow, or orange work beautifully)
- ½ lb lump crab meat, picked over for shells
- ½ lb small shrimp, peeled, deveined, and chopped
- ½ cup cooked white or jasmine rice
- ¼ cup diced onions
- ¼ cup diced celery
- ¼ cup diced green bell pepper (use from pepper tops)
- 1 garlic clove, finely minced
- ½ cup plain bread crumbs (or use gluten-free if preferred)
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon Old Bay seasoning
- Salt and black pepper to taste
- Optional: lemon wedges, hot sauce for serving
How to Make Crab and Shrimp Stuffed Bell Peppers
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). Carefully cut the tops off the bell peppers and remove the seeds and white membranes inside. Lightly oil a baking dish and stand the peppers upright inside it.
Step 2: Sauté the Aromatics
In a skillet over medium heat, heat the olive oil. Add the onions, celery, and chopped green bell pepper (use the trimmings from the tops). Sauté for about 3–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Shrimp and Crab
Toss in the chopped shrimp and cook until just pink—about 2 minutes. Gently fold in the crab meat. Stir in the rice, breadcrumbs, Parmesan, parsley, and Old Bay seasoning. Season with salt and pepper. Mix everything until just combined, being careful not to break up the crab too much.
Step 4: Stuff the Peppers
Spoon the filling into the hollowed-out bell peppers, pressing down lightly to pack it in without overfilling. Sprinkle with extra Parmesan if desired.
Step 5: Bake to Perfection
Pour ¼ cup of water into the bottom of the baking dish (this helps steam the peppers as they cook). Cover loosely with foil and bake for 25 minutes. Remove the foil and bake for another 5–10 minutes until the tops are golden and the peppers are fork-tender.
Step 6: Serve and Savor
Let the peppers rest for 5 minutes before serving. Garnish with chopped parsley or a squeeze of lemon. These are perfect with a crisp salad or roasted veggies.
HELPFUL TIPS:
- Use Colorful Peppers: Red and orange are naturally sweeter and pair beautifully with seafood.
- Don’t Overcook the Shrimp: They cook quickly—just a couple minutes in the skillet is enough.
- Add a Kick: For a bit of spice, stir in a pinch of cayenne or a dash of hot sauce to the filling.
- Make It Ahead: You can prepare and stuff the peppers a day in advance. Store covered in the fridge and bake when ready.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed bell peppers
- Category: Main Dish
- Method: Baking
- Cuisine: Coastal American
- Diet: Pescatarian, high-protein
NOTES:
- Great served with garlic bread, corn on the cob, or coleslaw.
- Substitute quinoa for rice if you want a grain-free version.
- For more richness, mix in a spoonful of cream cheese to the filling before stuffing.
NUTRITIONAL INFORMATION:
(Per pepper, approximate)
- Calories: 330
- Protein: 22g
- Carbs: 18g
- Fat: 15g
- Fiber: 3g
FREQUENTLY ASKED QUESTIONS:
Can I freeze these stuffed peppers?
Yes. Let them cool, wrap each in foil or freezer wrap, and freeze for up to 1 month. Reheat in the oven at 350°F until hot.
Do I have to use rice?
Nope! Feel free to swap in cooked quinoa, couscous, or even cauliflower rice for a low-carb option.
How do I reheat leftovers?
Place in a baking dish, cover with foil, and warm at 350°F for 15–20 minutes. You can also microwave on medium power until heated through.
STORAGE INSTRUCTIONS:
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped peppers in airtight containers or bags. Thaw overnight in fridge and reheat before serving.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other cheesy, hearty meals:
- Cajun Shrimp Deviled Eggs
- Air Fryer Cauliflower Bites: A Golden, Guilt-Free Snack Everyone Will Crave
- Crab and Shrimp Stuffed Bell Peppers
- A Cozy Tradition: Creamy Chilli Chicken Enchiladas
CONCLUSION:
There’s a special comfort in peeling back the foil from a steaming tray of Crab and Shrimp Stuffed Bell Peppers. It’s the kind of meal that feels like home—even if your kitchen is far from the coast. These peppers blend the best of land and sea, with a hearty filling tucked inside nature’s own edible bowls. Whether it’s a weeknight dinner or a celebratory meal with loved ones, this recipe is one that brings people together—bite after flavorful bite.
