Creamy Crab & Shrimp Stuffed Bell Peppers

Ingredients for Delicious Crab and Shrimp Stuffed Bell Peppers

• Bell Peppers: 6 medium bell peppers (any color), halved lengthwise, seeds removed. I usually grab red, yellow, and orange for a pretty plate, and honestly, they’re the sweetest!
• Lump Crab Meat: 1 lb (fresh or good quality canned, well-drained). Don’t skimp here, the good stuff makes all the difference in these delicious stuffed bell peppers. Trust me, I’ve tried the cheaper stuff, and it just doesn’t hit the same.
• Medium Shrimp: 1 lb, peeled, deveined, and finely chopped. I like to chop them small so they blend seamlessly into the filling, but you still get those lovely little bites of shrimp.
• Cooked White Rice: 1 cup. A great way to use up leftover rice from last night’s dinner. Just make sure it’s fully cooked, unlike my earlier oops moment!
• Yellow Onion: 1 small, finely diced. This adds a sweet, aromatic base. I sometimes sneak in a little extra, because who doesn’t love more flavor?
• Garlic: 2 cloves, minced. You know me, I say two, but my heart often says three or four. More garlic, always!
• Celery: 1 stalk, finely diced. Adds a subtle crunch and classic flavor that just screams “seafood stuffing.”
• Fresh Parsley: 1/4 cup, chopped. This brightens everything up. Fresh is key here, dried just won’t give you that vibrant lift.
• Lemon Juice: 1 tbsp, fresh. A squeeze of lemon is a must for seafood, it just makes everything sing.
• Old Bay Seasoning: 2 tsp. This is non-negotiable for me! It’s the secret weapon that gives these peppers that authentic coastal flavor.
• Cream Cheese: 4 oz, softened. This is our creamy binder, making the filling wonderfully rich and smooth. Don’t use the low-fat stuff, just don’t.
• Mayonnaise: 1/4 cup. Adds another layer of creaminess and helps hold everything together.
• Panko Breadcrumbs: 1/4 cup. These soak up any excess moisture and give the filling a nice texture. I’ve tried regular breadcrumbs, but panko just has a better crunch.
• Parmesan Cheese: 1/4 cup, grated, for topping. A sprinkle of salty, nutty goodness that gets all golden and bubbly in the oven.
• Salt and Black Pepper: To taste. Start with a little, taste, and adjust. That’s my kitchen motto!

Crafting Your Delicious Crab and Shrimp Stuffed Bell Peppers

Prep Those Peppers:

First things first, get those bell peppers ready! Halve them lengthwise and scoop out all the seeds and membranes. Then, here’s my secret: par-boil them. Pop them into a large pot of boiling, salted water for about 5-7 minutes. You want them slightly tender, but still holding their shape. This step is SO important for tender peppers, honestly, I learned that the hard way with some unpleasantly firm peppers once!

Sauté the Aromatics:

While your peppers are getting their spa treatment, grab a large skillet and heat a little olive oil over medium heat. Toss in your diced onion, celery, and garlic. Sauté them until they’re softened and fragrant, about 5-7 minutes. Oh, the smell of these aromatics cooking is just incredible, it always signals something delicious is coming! Let them cool down a bit before mixing them into the seafood, otherwise, you might accidentally cook your seafood too much before it even hits the oven.

Mix the Filling Magic:

In a big mixing bowl, combine your cooked rice, the sautéed aromatics, lump crab meat, chopped shrimp, fresh parsley, lemon juice, Old Bay seasoning, softened cream cheese, mayonnaise, and panko breadcrumbs. Give it a good stir until everything is wonderfully combined. This is where you can really get in there with your hands, making sure everything is evenly distributed. Don’t be shy! Taste a tiny bit and adjust your salt and pepper, this is your chance to make it just right.

Stuff ‘Em Up:

Now for the fun part! Carefully spoon your delicious crab and shrimp filling into each par-boiled bell pepper half. Don’t be afraid to mound it up a bit, we want generous portions! Make sure they’re packed fairly well, but not so tight that the filling feels compressed. I always try to get them looking pretty and plump, almost like little edible boats. This is where a little mess is totally okay, just embrace the kitchen chaos!

Bake Until Golden:

Arrange your stuffed bell peppers in a baking dish. I usually use a 9×13 inch dish, but whatever fits them snugly is great. Sprinkle the tops with your grated Parmesan cheese. Pop the dish into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the peppers are tender, the filling is heated through, and the cheese on top is beautifully golden and bubbly. The aroma filling your kitchen at this point is just heavenly!

Serve Warm & Enjoy:

Carefully remove the Delicious Crab and Shrimp Stuffed Bell Peppers from the oven. Let them cool for just a few minutes before serving, they’ll be piping hot! I love to garnish mine with a little extra fresh parsley or a lemon wedge, just for a pop of color and extra zest. Take a moment to admire your work those vibrant colors and the savory aroma are honestly so rewarding. Enjoy every single bite of your homestyle meal!

Storing Your Delicious Crab and Shrimp Stuffed Bell Peppers

I’ve learned the hard way that these Delicious Crab and Shrimp Stuffed Bell Peppers are best enjoyed fresh, but leftovers are still pretty great! Store any remaining stuffed peppers in an airtight container in the fridge for up to 3 days. Reheating in the oven at 350°F (175°C) for about 15-20 minutes is key to keeping the peppers tender and the filling warm without drying it out. I microwaved one once, and let’s just say the bell pepper got a bit sad and soggy. So, oven is your friend here! Freezing isn’t ideal for the texture of the peppers, as they can get a little mushy when thawed, but if you really must, bake them first, then freeze individual portions. Just know the peppers might be a little softer when thawed.

Delicious Crab and Shrimp Stuffed Bell Peppers: Ingredient Swaps

Life happens, and sometimes you don’t have everything on hand for these Delicious Crab and Shrimp Stuffed Bell Peppers. I’ve tried a few swaps! If you can’t find fresh crab, canned lump crab meat works in a pinch, just make sure it’s well-drained. For shrimp, any size works, just chop it smaller if it’s super jumbo. I once used leftover rotisserie chicken instead of shrimp because I was in a rush, and it was surprisingly tasty, though obviously a different vibe! Bell peppers can be any color, but red and yellow are my favorites for sweetness and presentation. And if you’re out of cream cheese, a dollop of ricotta or even a little extra mayo can work for creaminess, but the texture will be a bit different. Experiment a little, that’s half the fun!

Serving Your Stuffed Bell Peppers

These Delicious Crab and Shrimp Stuffed Bell Peppers really shine on their own, but I love pairing them with a simple side to complete the meal. A crisp green salad with a light vinaigrette is always a winner, it cuts through the richness beautifully. Or, if you’re feeling a bit more indulgent, some roasted asparagus or a side of crusty garlic bread for soaking up any extra sauce. For drinks, a crisp white wine like a Sauvignon Blanc or a light-bodied pilsner beer would be lovely. And for a truly cozy night in, I’ll put on a good rom-com and enjoy these peppers with a sparkling lemon water. It just feels right, you know?

The Story Behind My Stuffed Bell Peppers

While stuffed peppers are a global comfort food, appearing in cuisines from Greece to Mexico, these Delicious Crab and Shrimp Stuffed Bell Peppers feel distinctly American coastal to me. I grew up near the ocean, and seafood was always a treat. My grandma used to make a simpler version with ground beef, but the addition of crab and shrimp just elevates it to something special, reminiscent of those summer evenings by the shore. It’s not a traditional recipe I inherited, but one I’ve adapted and made my own, blending my love for classic comfort food with my longing for the sea. It’s a taste of home, even if home is just my kitchen.

Frequently Asked Questions

→ Can I make these delicious stuffed bell peppers ahead of time?

Absolutely! You can assemble the Delicious Crab and Shrimp Stuffed Bell Peppers a day in advance. Just cover them tightly and keep them in the fridge. Pop them into the oven when you’re ready to bake, adding about 10-15 minutes to the cooking time. It’s a lifesaver for busy weeknights, honestly!

→ What kind of crab and shrimp should I use for these peppers?

For the best Delicious Crab and Shrimp Stuffed Bell Peppers, I always go for lump crab meat it has a great texture. For shrimp, medium-sized raw shrimp (peeled and deveined) works best as it cooks perfectly inside the pepper. I tried tiny salad shrimp once, and it just got lost in the filling, oops!

→ My peppers are still a bit firm after baking. What gives?

Oh, I’ve been there! Sometimes peppers can be stubborn. Make sure you’re par-boiling them long enough to soften up a bit before stuffing. If they’re still firm, just pop the Delicious Crab and Shrimp Stuffed Bell Peppers back in the oven for another 10-15 minutes, covered with foil. Patience is a virtue here!

→ Can I use different cheeses?

Totally! While Parmesan adds a lovely salty kick to these Delicious Crab and Shrimp Stuffed Bell Peppers, I’ve also experimented. A sprinkle of Monterey Jack or even a sharp cheddar would work beautifully for a different flavor profile. I once used a smoked gouda, and it was a surprisingly delicious twist! Don’t be afraid to try what you love.

→ How do I prevent the filling from being watery?

This is a key point for Delicious Crab and Shrimp Stuffed Bell Peppers! Make sure you really drain your crab meat and shrimp well. A watery filling can make the peppers soggy. Also, don’t skimp on the breadcrumbs, they help absorb any excess moisture. I sometimes give the cooked shrimp a quick pat with a paper towel, just to be safe!