Imagine the sweetness of tender crab meat and juicy shrimp mingling with herbs, garlic, and creamy cheese, all nestled inside a perfectly roasted bell pepper. Crab and Shrimp Stuffed Bell Peppers bring the luxury of seafood dining straight to your kitchen — a dish that’s both visually stunning and irresistibly flavorful.
This recipe blends the essence of coastal cuisine with homestyle comfort. Whether you’re preparing a family dinner, a romantic evening, or a holiday meal, these stuffed peppers deliver restaurant-quality flavor with simple, wholesome ingredients.
Why You’ll Love This Recipe
✅ Packed with lean protein and nutrients
✅ Low-carb, gluten-free, and keto-friendly
✅ Rich, creamy seafood filling with balanced spice
✅ Elegant enough for special occasions — easy enough for weekdays
Ingredients
🦐 For the Seafood Filling
- ½ lb fresh shrimp, peeled, deveined, and chopped
- ½ lb lump crab meat (avoid imitation)
- 1 tbsp olive oil or unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella (plus extra for topping)
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- ¼ tsp paprika
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
🌶️ For the Bell Peppers
- 4 large bell peppers (any color; red and yellow are sweetest)
- Drizzle of olive oil
- Pinch of sea salt
Preparation Steps
1. Prepare the Bell Peppers
Slice the tops off the peppers and remove seeds and membranes.
Brush lightly with olive oil, sprinkle with salt, and roast at 375°F (190°C) for 10–12 minutes until slightly tender but still firm enough to hold filling.
2. Cook the Seafood Base
In a skillet, heat olive oil or butter over medium heat.
Add onion and sauté for 2 minutes until translucent. Stir in garlic and cook for another 30 seconds.
Add shrimp and cook just until pink (about 2–3 minutes). Remove from heat and fold in crab meat.
3. Make the Filling
In a bowl, combine cream cheese, mayonnaise, Parmesan, lemon juice, Old Bay, paprika, parsley, salt, and pepper.
Fold in the cooked seafood mixture and half the mozzarella. Stir gently until creamy and evenly mixed.
4. Stuff and Bake
Fill each roasted pepper generously with the seafood mixture.
Top with remaining mozzarella.
Bake at 375°F (190°C) for 15–20 minutes, or until the tops are golden and bubbly.
5. Serve and Enjoy
Garnish with fresh parsley and a squeeze of lemon. Serve hot alongside garlic bread, a crisp salad, or wild rice.
Chef’s Tips
👨🍳 Use fresh crab meat for the best flavor and texture. If using canned crab, drain and pat dry.
🔥 Don’t overcook shrimp — they continue to cook in the oven.
🧀 Experiment with cheeses: try Gruyère or Monterey Jack for different flavor notes.
🌿 Make-ahead tip: Prepare the stuffing a day early, refrigerate, and bake when ready to serve.
Variations
- Cajun Twist: Add Cajun seasoning and diced celery for a New Orleans flair.
- Mediterranean Style: Mix in feta, sun-dried tomatoes, and basil.
- Spicy Kick: Add jalapeños or a touch of chili flakes for heat.
- Low-Fat Option: Substitute Greek yogurt for mayonnaise.
Nutritional Information (Per Serving)
(Approximate values, based on 4 servings)
- Calories: 340
- Protein: 32g
- Fat: 18g
- Carbohydrates: 9g
- Fiber: 2g
Serving Suggestions
These stuffed peppers pair beautifully with:
- Chilled white wine (Sauvignon Blanc or Chardonnay)
- Garlic butter noodles
- Roasted asparagus or green beans
- Lemon aioli drizzle for extra zest
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: cover loosely with foil and bake at 350°F (175°C) for 10 minutes, or microwave gently until warm.
Freeze unbaked stuffed peppers for up to 2 months — thaw overnight before baking.
Common Mistakes to Avoid
❌ Overbaking the peppers (they’ll collapse and lose texture)
❌ Using too much liquid in the filling (makes it watery)
❌ Overmixing crab (it breaks down easily — fold gently)
FAQs
Q: Can I use canned crab or shrimp?
Yes, but always drain and dry thoroughly to avoid excess moisture.
Q: Can I make this dairy-free?
Use dairy-free cream cheese and omit mozzarella or use a vegan substitute.
Q: What’s the best pepper color to use?
Red and yellow are sweet and vibrant, while green offers a more savory, earthy flavor.
Q: How can I make it spicier?
Add a dash of cayenne or serve with a creamy chipotle sauce.
Final Thoughts
Crab and Shrimp Stuffed Bell Peppers are the perfect balance of indulgence and nutrition — a dish that celebrates the best of land and sea. Every bite bursts with creamy, briny seafood flavor wrapped in the sweetness of roasted peppers.
Whether you’re aiming to impress guests or elevate a simple family dinner, this recipe proves that gourmet doesn’t have to be complicated.
Serve, savor, and share — because seafood this good deserves to be celebrated. 🦀🌶️
