Easy & Delicious Crab and Shrimp Stuffed Bell Peppers

Introduction

Hey there, friend! Are you ready for a little taste of the coast right in your own kitchen? These Crab and Shrimp Stuffed Bell Peppers are one of those recipes that just feel special, but secretly, they’re ridiculously easy to whip up. Seriously. Imagine plump bell peppers, roasted until tender, overflowing with a creamy, savory seafood filling that’s packed with sweet crab, juicy shrimp, and just the right kick of seasoning. It’s the kind of dish that makes a weeknight feel like a celebration or is perfect for impressing friends without breaking a sweat. Every time I make these, the house fills with the most incredible aroma, and you just know something delicious is happening. Let’s dive in!

Why You’ll Love This Recipe

• Fast: Quick prep means less time in the kitchen, more time enjoying!
• Easy: No fancy techniques here, just simple mixing and baking.
• Giftable: Okay, maybe not gifting the whole dish, but perfect for bringing to a potluck or share with a neighbor.
• Crowd-pleasing: Seafood and cheese? It’s a guaranteed hit with almost everyone.

Ingredients

Gather your goodies! Here’s what you’ll need to make these beauties:

• 6 large Bell peppers: Use a mix of colors for a vibrant dish – red, yellow, orange are usually sweeter than green.
• 1 cup cooked Crab meat: Lump crab is wonderful if you can find it, but any cooked crab will do. Make sure it’s well-drained.
• 1 cup cooked Shrimp: Small to medium shrimp work best. Chop them up a bit if they’re large. Again, cooked and well-drained!
• 1/2 medium Onion: Finely chopped, this adds essential savory depth.
• 2 cloves Garlic: Minced, because garlic makes everything better!
• 1/4 cup fresh Parsley: Chopped, for brightness and a touch of freshness.
• 1 cup cooked white Rice: Leftover rice is perfect for this! It helps bind the filling and makes it substantial.
• 1/4 cup Mayonnaise: Adds creaminess and binds the filling together.
• 1/2 cup Cream cheese: Make sure it’s softened! This is key for that rich, creamy texture. Let it sit at room temperature for a bit.
• 1/2 cup Mozzarella cheese: Shredded, for that lovely melty, cheesy goodness.
• 1/4 cup grated Parmesan cheese: Adds a salty, nutty layer of flavor.
• 1 tsp Old Bay seasoning: Ah, the taste of the coast! This is non-negotiable for that classic seafood flavor.
• 1/2 tsp smoked Paprika: Adds a hint of smokiness and beautiful color.
• 1/4 tsp Cayenne pepper: Just a pinch for a tiny bit of warmth. Adjust to your spice preference!
• Salt and pepper: To taste, to make sure all those flavors pop.
• Olive oil: For sautéing our veggies.

How to Make It

Alright, let’s get cooking! This is the fun part.

1. Prep the Peppers: Preheat your oven to 375°F (190°C). Wash your bell peppers. Cut them in half lengthwise and scoop out all the seeds and membranes. Give them a quick rinse. You can par-bake them empty for about 10-15 minutes if you prefer your peppers very soft, or just stuff them raw – they’ll soften nicely while baking with the filling.
2. Sauté the Aromatics: Heat a drizzle of olive oil in a skillet over medium heat. Add the finely chopped onion and cook until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for just another minute until fragrant. Don’t let the garlic burn!
3. Make the Filling: In a large bowl, combine the cooked crab meat, chopped shrimp, cooked rice, chopped fresh parsley, mayonnaise, and softened cream cheese. Add the sautéed onion and garlic.
4. Add the Flavor: Stir in the shredded mozzarella, grated Parmesan cheese, Old Bay seasoning, smoked paprika, and cayenne pepper. Gently mix everything together until it’s well combined and creamy. Taste a little bit (carefully!) and add salt and pepper as needed. Remember the cheeses and Old Bay add salt, so start light.
5. Stuff the Peppers: Place the halved bell peppers cut-side up in a baking dish. Spoon the delicious seafood and rice filling generously into each pepper half. Really pile it in there!
6. Bake ‘Em Up: Pour a little water (about 1/4 to 1/2 cup) into the bottom of the baking dish – this helps steam the peppers slightly and keeps them from drying out. Cover the dish loosely with foil.
7. Cook Time: Bake for 30-40 minutes, or until the peppers are tender and the filling is heated through and bubbly. Remove the foil for the last 10-15 minutes to let the tops get a little golden.
8. Serve: Let them cool for a few minutes before serving. They’re hot!

Substitutions & Additions

Get creative! This recipe is pretty flexible.

• Other Seafood: Cooked scallops, lobster, or even firm white fish could be chopped and added or substituted.
• Cheeses: Swap mozzarella for provolone, Monterey Jack, or a spicy pepper jack for a kick. A little bit of sharp cheddar could work too.
• Make it Spicier: Increase the cayenne or add a dash of hot sauce to the filling.
• Add Veggies: Sautéed mushrooms, spinach (squeeze out all the water!), or diced bell pepper (from the tops you cut off if you went that route!) could be mixed into the filling.
• Texture Boost: Want a little crunch? Top the stuffed peppers with some breadcrumbs mixed with melted butter before baking.
• Rice Alternative: Cooked quinoa or even cauliflower rice could be used instead of white rice for a different texture and nutrient profile.

Tips for Success

Just a couple of pointers to make sure your peppers are perfect:

• Soften That Cream Cheese: Seriously, make sure your cream cheese is nice and soft. It makes mixing the filling so much easier and smoother.
• Don’t Overstuff (Much): While you want them full, don’t jam the filling in so hard it’s overflowing everywhere before baking. A little spill is fine, but too much will make a mess.
• Consider Par-Baking: If you like your peppers very soft and tender, bake the empty halves for 10-15 minutes before stuffing.
• Drain Seafood Well: Excess liquid from crab or shrimp can make the filling watery. Pat them dry with paper towels if they seem wet.

How to Store It

Got leftovers? Lucky you!

Let the stuffed peppers cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave them (though the pepper might get a little soft) or place them back in a baking dish, cover loosely with foil, and warm in a 350°F (175°C) oven until heated through.

FAQs

• Can I make these ahead of time? Yes! You can assemble the stuffed peppers (don’t bake yet) and store them covered in the fridge for up to 24 hours. Add a few extra minutes to the baking time since they’ll be cold.
• What kind of bell peppers are best? Any color works! Red, yellow, and orange peppers are sweeter than green, which can sometimes be a little bitter. Use your favorites or a mix!
• Can I use imitation crab meat? You can, but the flavor won’t be quite the same as real crab. If you use it, make sure it’s well-flaked.
• Can I freeze these? I don’t recommend freezing the baked stuffed peppers as the texture of the pepper and the creamy filling can change when thawed. However, you could potentially freeze the filling mixture before stuffing, then thaw and stuff fresh peppers later.