Growing up near the Gulf Coast, seafood was more than just food—it was a way of life. Summers meant shrimp boils, crab traps bobbing in the bay, and sun-warmed porches lined with family chatting over newspaper-covered tables stacked with seafood delights. One dish that always stood out, especially during family reunions and Sunday suppers, was Crab and Shrimp Stuffed Bell Peppers.
There’s something timeless and deeply satisfying about taking nature’s vibrant bell peppers and filling them with the rich flavors of the sea. The sweet brininess of crab, the juicy tenderness of shrimp, and the comforting heartiness of rice and breadcrumbs—this dish is a harmony of textures and flavors. It’s the kind of meal that tells a story with every bite.
While its origins are rooted in coastal cuisine, this stuffed bell pepper variation has found its way into many kitchens thanks to its versatility and elegance. Whether you’re planning a festive gathering or a quiet dinner with someone special, crab and shrimp stuffed bell peppers strike the perfect balance between rustic charm and elevated taste.
Why You’ll Love This Recipe
- A Taste of the Coast: This recipe brings the flavors of the ocean to your table, no matter where you live.
- Easy Yet Elegant: Despite its gourmet appeal, it’s surprisingly simple to prepare.
- Perfectly Balanced: Sweet bell peppers provide the ideal vessel for the rich, savory seafood filling.
- Customizable: Switch up herbs, add a hint of spice, or top with cheese to suit your taste.
- Family Favorite: It’s hearty, nostalgic, and just as good reheated the next day.
Crab and Shrimp Stuffed Bell Peppers
- Yield: 4 stuffed peppers 1x
Description
Growing up near the Gulf Coast, seafood was more than just food—it was a way of life. Summers meant shrimp boils, crab traps bobbing in the bay, and sun-warmed porches lined with family chatting over newspaper-covered tables stacked with seafood delights. One dish that always stood out, especially during family reunions and Sunday suppers, was Crab and Shrimp Stuffed Bell Peppers.
There’s something timeless and deeply satisfying about taking nature’s vibrant bell peppers and filling them with the rich flavors of the sea. The sweet brininess of crab, the juicy tenderness of shrimp, and the comforting heartiness of rice and breadcrumbs—this dish is a harmony of textures and flavors. It’s the kind of meal that tells a story with every bite.
While its origins are rooted in coastal cuisine, this stuffed bell pepper variation has found its way into many kitchens thanks to its versatility and elegance. Whether you’re planning a festive gathering or a quiet dinner with someone special, crab and shrimp stuffed bell peppers strike the perfect balance between rustic charm and elevated taste.
Ingredients
- 4 large bell peppers (any color)
- ½ lb lump crab meat
- ½ lb small shrimp, peeled and deveined
- ½ cup cooked rice
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup diced green bell pepper
- 1 clove garlic, minced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
Instructions
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. If they don’t stand flat, slice a thin layer off the bottom to stabilize them. Set them in a baking dish.
Step 2: Cook the Aromatics
In a skillet over medium heat, add olive oil. Sauté diced onions, celery, green pepper, and garlic until softened and fragrant. This base is the foundation of flavor that carries through the entire filling.
Step 3: Add the Seafood
Add the shrimp to the pan and cook until just pink—about 2–3 minutes. Stir in the crab meat gently to avoid breaking it up too much. Let it warm through for another minute.
Step 4: Build the Filling
Remove the skillet from heat and stir in the cooked rice, breadcrumbs, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper. The filling should be moist but not wet, and every bite should offer a bit of everything.
Step 5: Stuff and Bake
Spoon the seafood mixture generously into each prepared pepper. Place them snugly in a baking dish and cover with foil. Bake for 25–30 minutes until the peppers are tender and the filling is heated through. For a golden top, uncover and broil for the last 3–5 minutes.
Notes
This dish is naturally gluten-friendly if you use gluten-free breadcrumbs. It also scales beautifully—double the batch for a crowd or halve it for an intimate dinner.
Nutrition
- Calories: 400 kcal
INGREDIENTS YOU’LL NEED:
- 4 large bell peppers (any color)
- ½ lb lump crab meat
- ½ lb small shrimp, peeled and deveined
- ½ cup cooked rice
- ¼ cup diced onion
- ¼ cup diced celery
- ¼ cup diced green bell pepper
- 1 clove garlic, minced
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- Salt and pepper to taste
How to Make Crab and Shrimp Stuffed Bell Peppers
Step-by-Step Instructions
Step 1: Prepare the Bell Peppers
Start by preheating your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. If they don’t stand flat, slice a thin layer off the bottom to stabilize them. Set them in a baking dish.
Step 2: Cook the Aromatics
In a skillet over medium heat, add olive oil. Sauté diced onions, celery, green pepper, and garlic until softened and fragrant. This base is the foundation of flavor that carries through the entire filling.
Step 3: Add the Seafood
Add the shrimp to the pan and cook until just pink—about 2–3 minutes. Stir in the crab meat gently to avoid breaking it up too much. Let it warm through for another minute.
Step 4: Build the Filling
Remove the skillet from heat and stir in the cooked rice, breadcrumbs, Parmesan cheese, parsley, Old Bay seasoning, salt, and pepper. The filling should be moist but not wet, and every bite should offer a bit of everything.
Step 5: Stuff and Bake
Spoon the seafood mixture generously into each prepared pepper. Place them snugly in a baking dish and cover with foil. Bake for 25–30 minutes until the peppers are tender and the filling is heated through. For a golden top, uncover and broil for the last 3–5 minutes.
Helpful Tips
- Freshness Counts: Use fresh crab and shrimp when possible for the best flavor.
- Prep Ahead: Make the filling a day in advance and refrigerate until ready to stuff.
- Boost the Flavor: Add a squeeze of lemon juice or zest to brighten the seafood.
- Want it Spicy?: Mix in a pinch of cayenne or diced jalapeño to bring some heat.
- Cheesy Topping: Top with shredded mozzarella or cheddar in the last 5 minutes of baking for a melty finish.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 stuffed peppers
- Category: Main Course
- Method: Baking
- Cuisine: American / Seafood
- Diet: Pescatarian
Notes
This dish is naturally gluten-friendly if you use gluten-free breadcrumbs. It also scales beautifully—double the batch for a crowd or halve it for an intimate dinner.
Nutritional Information (per serving)
- Calories: ~400 kcal
- Protein: ~25 g
- Carbohydrates: ~30 g
- Fat: ~20 g
- Fiber: ~3 g
- Sodium: Moderate (depends on seasoning and cheese used)
Frequently Asked Questions
Can I use canned crab meat?
Yes, just be sure to drain it well and pick through for shells.
Is this recipe freezer-friendly?
Absolutely. Cooked peppers can be frozen and reheated later. Let them cool, then wrap tightly and freeze for up to 2 months.
What can I use instead of breadcrumbs?
Cooked quinoa or crushed gluten-free crackers are great substitutes.
Can I make it dairy-free?
Yes! Skip the Parmesan or use a dairy-free cheese alternative.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals. For longer storage, freeze individually wrapped peppers and thaw before reheating.
Related Recipes
If you loved these stuffed peppers, try these other flavorful seafood ideas:
- Shrimp and Spinach Stuffed Pasta Rolls with Roasted Red Pepper Cream
- Shrimp Lasagna with White Sauce and Cheese
- Creamy Chicken and Spinach Casserole
- Creamy Chicken and Spinach Casserole
Conclusion
Crab and Shrimp Stuffed Bell Peppers are more than a recipe—they’re a culinary memory in the making. Every pepper holds a little piece of coastal comfort, perfect for sharing with loved ones or enjoying solo on a quiet night. Whether you’re an experienced home cook or just starting out, this dish is approachable, rewarding, and undeniably delicious. Happy cooking—and may your kitchen be filled with good food and great stories.