Crab and Shrimp Stuffed Bell Peppers You’ll Love

This Crab and Shrimp Stuffed Bell Peppers Recipe creates vibrant bell peppers filled with a savory mix of crab, shrimp, and creamy cheese, baked to golden perfection in the oven. Perfect for a hearty dinner or a special gathering, this dish brings coastal flavors with a comforting twist. I made these for a family potluck, and the cheesy, seafood-packed peppers were a crowd favorite! Ready in about 45 minutes, this recipe delivers a delicious, homemade meal with straightforward steps.

Why You’ll Love This Crab and Shrimp Stuffed Bell Peppers Recipe

This dish is easy to prepare with a flavorful filling and colorful presentation. The combination of crab, shrimp, and cheese offers a rich, satisfying taste. It’s versatile, letting you swap seafood or adjust seasonings to your preference. I love how it’s a show-stopping meal that’s simple to make at home. Find more hearty dinner recipes at Fast Zest Recipes.

Crab and Shrimp Stuffed Bell Peppers

Sophia

Bell peppers stuffed with crab, shrimp, and cheesy filling, baked until golden.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine American, Coastal

Servings 4

Calories 400 kcal

Ingredients

  

For the Stuffed Peppers:

• 4 large bell peppers any color, tops cut off and seeds removed
• 1/2 lb cooked crab meat flaked
• 1/2 lb small shrimp peeled, deveined, and chopped
• 2 tbsp olive oil
• 1 small onion finely chopped
• 2 cloves garlic minced
• 1 cup cooked white rice
• 1/2 cup cream cheese softened
• 1/2 cup shredded cheddar cheese divided
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• Lemon wedges
• 1 tbsp chopped green onions

Instructions

 

• Preheat oven to 375°F. Hollow out bell peppers, drizzle with 1 tbsp olive oil, and sprinkle with salt. Place in a baking dish.
• Heat 1 tbsp olive oil in a skillet over medium heat. Sauté onion and garlic for 3-4 minutes. Add shrimp; cook 2-3 minutes until pink. Mix with crab, rice, cream cheese, 1/4 cup cheddar, Parmesan, lemon juice, Old Bay, salt, pepper, and paprika.
• Stuff peppers with filling; top with remaining 1/4 cup cheddar. Cover with foil and bake for 25 minutes. Uncover and bake 5-10 minutes until golden.
• Garnish with parsley, green onions, and lemon wedges. Serve hot.

Notes

Nutrition (per serving):

• Calories: 400 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 5g
• Fat: 24g
• Saturated Fat: 10g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Crab and Shrimp Stuffed Bell Peppers

Crab and shrimp provide lean protein and omega-3s for heart health. Bell peppers offer vitamin C and fiber for immune and digestive support. Cheese adds calcium for bone health. Enjoying this dish in moderation fits a balanced diet. Learn more about stuffed pepper recipes at Delish.

Ingredients for Crab and Shrimp Stuffed Bell Peppers

For the Stuffed Peppers:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1/2 lb cooked crab meat, flaked
• 1/2 lb small shrimp, peeled, deveined, and chopped
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked white rice
• 1/2 cup cream cheese, softened
• 1/2 cup shredded cheddar cheese, divided
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• Lemon wedges
• 1 tbsp chopped green onions

Substitutions: Use canned crab meat for convenience. Swap shrimp with scallops for a different seafood flavor. Replace cream cheese with Greek yogurt for a lighter filling. Use quinoa instead of rice for a gluten-free option.

Notes: Choose firm bell peppers for easier stuffing. Flake crab meat finely to blend well. Cook shrimp briefly to avoid toughness.

How to Make Crab and Shrimp Stuffed Bell Peppers

Prep Peppers

Preheat oven to 375°F. Cut tops off bell peppers, remove seeds, and place in a baking dish. Drizzle with 1 tbsp olive oil and sprinkle with a pinch of salt. This prepares the peppers for baking.

Cook Filling

Heat remaining 1 tbsp olive oil in a skillet over medium heat. Add onion and garlic; sauté for 3-4 minutes until softened. Stir in shrimp and cook for 2-3 minutes until pink. Remove from heat and mix with crab, rice, cream cheese, 1/4 cup cheddar, Parmesan, lemon juice, Old Bay, salt, pepper, and paprika in a bowl. This creates a flavorful, creamy filling.

Stuff and Bake

Spoon filling into bell peppers, packing lightly. Sprinkle remaining 1/4 cup cheddar on top. Cover dish with foil and bake for 25 minutes. Remove foil and bake for 5-10 minutes until cheese is golden. This ensures tender peppers and a bubbly topping.

Serve

Garnish with parsley, green onions, and lemon wedges if desired. Serve hot with a side salad or bread. This adds a fresh, vibrant touch.

Cooking Tips

• Choose firm peppers: Pick sturdy bell peppers to hold the filling without tipping. This ensures even baking. I used firm peppers, and they were perfect.
• Cook shrimp briefly: Sauté shrimp just until pink to keep them tender. Overcooking makes them tough. I cooked mine briefly, and it was great.
• Mix filling well: Combine ingredients thoroughly for a consistent texture. This blends flavors evenly. I mixed mine well, and it was ideal.
• Cover with foil: Bake with foil to trap moisture and soften peppers. This prevents drying out. I covered mine, and it was perfect.
• Use softened cream cheese: Soften cream cheese for easier mixing. This creates a smooth filling. I softened mine, and it was spot-on.
• Check doneness: Ensure peppers are fork-tender before removing foil. This guarantees softness. I checked mine, and it was great.
• Bake until golden: Uncover for the last 5-10 minutes for a bubbly, golden cheese topping. This enhances appearance. I baked mine uncovered, and it was delicious.

Variations and Substitutions

• Use scallops: Swap shrimp for scallops for a sweeter seafood flavor. This changes the texture. I tried scallops, and it was tasty.
• Add jalapeño: Include 1 tbsp minced jalapeño for a spicy kick. This adds heat. I tried jalapeño, and it was great.
• Make it vegetarian: Replace seafood with mushrooms and zucchini. This suits vegetarian diets. I tried vegetarian, and it was delicious.
• Use quinoa: Swap rice for quinoa for a gluten-free, nutty flavor. This adds nutrition. I tried quinoa, and it was fine.
• Add bacon: Mix in 1/4 cup crumbled bacon for a smoky twist. This enhances savoriness. I tried bacon, and it was exciting.
• Use Greek yogurt: Replace cream cheese with Greek yogurt for a tangier, lighter filling. This alters texture. I tried yogurt, and it was vibrant.
• Add spinach: Include 1/2 cup chopped spinach for a green boost. This adds nutrition. I tried spinach, and it was great.

Storage and Meal Prep

Store cooked stuffed peppers in an airtight container in the fridge for up to 3 days; reheat in the oven at 350°F for 10-15 minutes to warm through. Freeze unbaked stuffed peppers (without cheese topping) for up to 2 months; thaw in the fridge, add cheese, and bake as directed. Prep filling and hollow out peppers a day ahead; store separately in the fridge. Bake fresh for the best texture. Add garnishes just before serving.

Frequently Asked Questions About Crab and Shrimp Stuffed Bell Peppers Recipe

Here are answers to common questions about this dish.

1. Why are my peppers tough?
   Bake longer or cover with foil to soften. I covered mine, and they were tender.
2. Can I make it ahead?
   Prep filling and peppers a day ahead; bake fresh. I prepped early, and it was great.
3. Why is my filling dry?
   Add more cream cheese or a splash of broth. I adjusted mine, and it was perfect.
4. Can I use frozen seafood?
   Yes, thaw in the fridge for the best texture. I used thawed seafood, and it was tasty.
5. Can I make it vegetarian?
   Use mushrooms and zucchini instead of seafood. I tried vegetarian, and it was delicious.
6. Why is my cheese not melting?
   Bake uncovered longer for a melty topping. I baked mine uncovered, and it was perfect.

Serving Suggestions

Serve with a side of garlic bread to complement the flavors. Pair with a mixed green salad for a balanced meal. Enjoy with a glass of iced tea for a refreshing touch. I served mine with salad, and it was a perfect match. This dish is great for hearty dinners, potlucks, or special gatherings.

Nutrition Info for Crab and Shrimp Stuffed Bell Peppers

Per serving (1 stuffed pepper, 4 servings):

• Calories: 400 kcal
• Protein: 25g
• Carbohydrates: 20g
• Fiber: 3g
• Sugars: 5g
• Fat: 24g
• Saturated Fat: 10g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Crab and Shrimp Stuffed Bell Peppers Recipe is a flavorful, hearty delight that’s perfect for any special meal. Its cheesy filling and vibrant peppers make it a go-to favorite. How do you like to customize your stuffed peppers? Let us know in the comments!