Crab and shrimp stuffed bell peppers are a delightful burst of oceanic flavor, wrapped in a colorful, crunchy shell. Imagine biting into a perfectly roasted bell pepper, its sweetness complementing the tender crab and juicy shrimp filling, all seasoned to perfection. taco stuffed shells recipe delicious stuffed pepper soup hearty stuffed pepper soup For more inspiration, check out this crab stuffed portobello mushrooms recipe.

Picture this: It’s a sunny Saturday afternoon, and you’re hosting a little gathering with friends. The aroma of these stuffed beauties wafts through your kitchen, enticing everyone to gather around the table. The anticipation builds as your guests marvel at the vibrant colors and delicious smells. You know they’re in for a treat!

I still remember the first time I made these stuffed peppers for my family. Their smiles and compliments were worth every bit of effort!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Bell Peppers: Choose vibrant colors like red, yellow, or green for sweet flavors and visual appeal.

• Crab Meat: Fresh or canned crab works well; just ensure it’s lump crab meat for the best texture.

• Shrimp: Fresh shrimp adds a delightful bite; peel and devein them before cooking. For more inspiration, check out this crispy shrimp balls recipe.

• Onion: Use finely chopped onion for sweetness that balances the savory filling wonderfully.

• Garlic: Minced garlic infuses the dish with rich flavor; go ahead and add extra if you love it!

• Breadcrumbs: These help bind the filling together; Panko breadcrumbs give an extra crunch.

• Cheese (optional): A sprinkle of shredded cheese on top adds extra creaminess when melted.

• Seasonings: Use Old Bay seasoning along with salt and pepper for that seafood flair.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C). While it warms up, prepare your ingredients so everything is ready to go.

Prepare the Peppers: Slice the tops off your bell peppers and remove seeds carefully without damaging them. Place them cut-side up in a baking dish.

Sauté Aromatics: In a skillet over medium heat, add olive oil and toss in chopped onions and minced garlic until soft and aromatic—about 3-4 minutes.

Add Crab and Shrimp: Stir in your crab meat and chopped shrimp into the skillet. Cook until shrimp turns pink, about 4-5 minutes.

Mix Filling Together: In a bowl, combine sautéed seafood with breadcrumbs, Old Bay seasoning, salt, pepper, and any other desired spices. Mix until well combined.

Stuff the Peppers: Generously fill each prepared bell pepper with your seafood mixture. Press down lightly to pack it in well.

Bake Them Up!: Cover the baking dish with foil and bake for about 25 minutes. Then remove the foil for an additional 10 minutes until tops are golden brown.

Serve warm with lemon wedges on the side for a zesty finish that’ll have everyone convinced you’re a gourmet chef! Enjoy your crab and shrimp stuffed bell peppers as an impressive centerpiece at dinner parties or casual family meals alike! cheesy stuffed flank steak.

Perfecting the Cooking Process

Start by boiling the shrimp briefly while you roast the bell peppers for optimal flavor. This sequence ensures that everything comes together perfectly without overcooking.

Add Your Touch

Feel free to swap out crab for lobster or add some jalapeños for a spicy kick. Customize to suit your taste buds!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until heated through for best results.

Sometimes, I whip these up when friends come over, and their faces light up with joy! That’s when I know I’ve nailed it.

FAQ

Can I use different types of seafood?

Absolutely! Feel free to mix in scallops or even crab cakes for variety.

How do I know when my stuffed peppers are done?

The peppers should be tender yet firm, and the filling should be bubbly and golden on top.

Can I freeze stuffed bell peppers?

Yes! Freeze them before baking, then bake from frozen when you’re ready to enjoy.

Print

Crab and Shrimp Stuffed Bell Peppers

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 50 minutes
• Yield: Serves 4

Print Recipe

Pin Recipe

Description

Crab and shrimp stuffed bell peppers are a vibrant and delectable dish that combines the sweetness of roasted bell peppers with a savory seafood filling. This recipe is perfect for gatherings, offering a delightful taste of the ocean in every bite. Easy to prepare and visually stunning, these stuffed peppers make an impressive appetizer or main dish that will leave your guests raving.

---

Ingredients

Scale 1x2x3x

• 4 large bell peppers (any color)
• 1 cup lump crab meat (fresh or canned)
• 1 cup shrimp, peeled and deveined
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup Panko breadcrumbs
• 1/2 cup shredded cheese (optional)
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp olive oil

---

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare the bell peppers by slicing off the tops and removing seeds; place cut-side up in a baking dish.
3. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until soft (3-4 minutes).
4. Add crab meat and shrimp; cook until shrimp turns pink (4-5 minutes).
5. In a bowl, mix sautéed seafood with breadcrumbs, Old Bay seasoning, salt, and pepper.
6. Stuff each pepper with the seafood mixture, pressing down lightly.
7. Cover with foil and bake for 25 minutes; remove foil and bake for an additional 10 minutes until golden brown.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Appetizer/Main Dish
• Method: Baking
• Cuisine: Seafood

Nutrition

• Serving Size: 1 stuffed pepper (210g)
• Calories: 320
• Sugar: 5g
• Sodium: 720mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg