Crab and Shrimp Stuffed Bell Peppers Recipe – Coastal Comfort in Every Bite

Introduction

The kitchen smelled like lemon and garlic as soon as I pulled the bell peppers from the crisper. Warm, familiar, and a little bit salty from the shrimp — that scent always makes me smile. This Crab and Shrimp Stuffed Bell Peppers dish is one of those recipes that feels like a hug on a plate, and it sits in my weeknight rotation for exactly that reason. Also, it’s quick enough for busy evenings and special enough for guests. If you love simple seafood dinners, you might also enjoy this creamy shrimp and cod skillet for another cozy option.

Why You’ll Love It

• Quick and easy to make, yet feels fancy.
• Comforting homemade flavor with bright lemon notes.
• Made with simple, pantry-friendly ingredients.
• Great for any occasion — weeknights, Sunday dinners, or small celebrations.
• Always a crowd-pleaser, especially when you want something a little coastal.

Also, if you’re juggling different weeknight meals, try the 30-minute falafel sandwich for a vegetarian night.

Ingredients You’ll Need

• 4 large bell peppers
• 1/2 lb crab meat, drained and flaked
• 1/2 lb cooked shrimp, chopped
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced — Fresh garlic gives it that extra flavor boost.
• 1/2 cup celery, finely chopped
• 1/2 cup mayonnaise — Use good-quality mayo for creaminess.
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice — Brightens everything, so don’t skip it.
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 2 tbsp olive oil

Chef’s note: If the crab is very salty, rinse lightly and pat dry. Also, use day-old rice if you can — it holds up better in the filling.

How to Make It

1. Preheat the oven to 375°F (190°C), and lightly grease a baking dish. First, cut the tops off the bell peppers and remove the seeds and membranes. They should stand upright and look ready to cradle the filling.
2. Heat the olive oil in a large skillet over medium heat. Then add the onion, garlic, and celery. Sauté until soft and translucent, about 5 minutes; you’ll smell the sweet onion and garlic as they cook.
3. In a large bowl, combine the crab meat, chopped shrimp, cooked rice, and the sautéed onion mixture. Next add mayonnaise, mozzarella, Parmesan, parsley, lemon juice, Old Bay, salt, and pepper. Mix until everything looks creamy and evenly coated. The texture should be slightly loose so it settles into the pepper.
4. Stuff each bell pepper with the seafood mixture, pressing gently to fill them completely. Place the peppers snugly in the prepared baking dish. Meanwhile, cover the dish with foil.
5. Bake for 25 minutes. Then remove the foil and bake an additional 10 minutes, until the peppers are tender and the tops turn lightly golden. You’ll hear small bubbling sounds and see a little sheen on the cheese when it’s ready.
6. Let the peppers rest for a few minutes before serving, because the filling stays hot. Finally, garnish with extra parsley and a squeeze of lemon if you like.

This recipe for Crab and Shrimp Stuffed Bell Peppers is forgiving, and therefore it’s perfect for improvising with what you have on hand.

Kitchen Tips

• Time-saver: Use pre-cooked shrimp and canned lump crab to cut prep time drastically.
• Common fix: If the filling seems too wet, stir in another 1/4 cup of cooked rice or a tablespoon more Parmesan to firm it up.
• Flavor twist: For a smoky edge, add a pinch of smoked paprika, or swap mozzarella for pepper jack when you want a little heat. Also, serving with a crisp salad brightens the whole meal.

For a warm starter while the peppers bake, consider a simple bowl like this beef and barley soup to keep everyone cozy.

Serving Ideas

Serve these for family dinner, a Sunday brunch, or a cozy night in. They sit beautifully on a platter, and guests love tearing off pieces of pepper to scoop up the filling. Pair with:

• A light green salad with vinaigrette, so the richness feels balanced.
• Oven-roasted potatoes or garlic bread for soaking up any extra juices.
• For a sweeter side, try candied sweet potatoes — they add warmth and caramel notes that play nicely with the seafood.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days. Reheat covered in the oven at 350°F until warm.
• Freezer: Freeze individual peppers for up to 2 months; thaw overnight before reheating.
• Leftover idea: Remove the filling and toss it into a salad or make a creamy sandwich. For dessert ideas after the meal, check the dessert and baking category for quick sweets to finish the evening.

FAQs

Q: Can I make this ahead of time?
A: Definitely! Make the filling a day ahead and stuff just before baking — it often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Substitute rice with quinoa for more texture, or swap mayo for Greek yogurt for tang. Crab and shrimp filled peppers welcome improvisation.

Q: What’s the best way to serve it?
A: Fresh from the oven while it’s still warm and fragrant. A squeeze of lemon at the table lifts the flavors.

Q: How do I know it’s perfectly cooked?
A: Look for tender pepper flesh and slightly golden tops. Also, the filling will bubble gently and smell bright and savory.

Final Thoughts

I make these Crab and Shrimp Stuffed Bell Peppers when I want something that feels a little festive but still homey. My kids love picking at the filling, and my friends always ask for the recipe. So, try it, make it yours, and tell me what twist you added next time you cook it. There’s comfort in simple food, and this recipe proves that every single time — especially when you sit down to share it.

Conclusion

For more seafood variations and inspiration, take a look at this helpful Seafood Stuffed Bell Peppers Recipe, and if you’d like another take specifically with crabs and shrimps, see this Recipe for Stuffed Bell Peppers Crabs & Shrimps – 4D Flavours.

Crab and Shrimp Stuffed Bell Peppers

A comforting and easy dish featuring bell peppers stuffed with a flavorful mixture of crab, shrimp, and rice, perfect for both weeknight dinners and special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Filling

• 1/2 lb crab meat, drained and flaked Rinse lightly if very salty.
• 1/2 lb cooked shrimp, chopped Pre-cooked shrimp can save time.
• 1 cup cooked rice Day-old rice holds up better.
• 1 small onion, finely chopped Adds sweetness to the filling.
• 2 cloves garlic, minced Use fresh garlic for better flavor.
• 1/2 cup celery, finely chopped Provides crunch and flavor.
• 1/2 cup mayonnaise Use good-quality mayo for creaminess.
• 1/2 cup shredded mozzarella cheese Can substitute with pepper jack for spice.
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped For garnish.
• 1 tbsp lemon juice Brightens flavor.
• 1 tsp Old Bay seasoning
• Salt and pepper to taste Salt and pepper to taste
• 2 tbsp olive oil

For the Peppers

• 4 large bell peppers

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat the olive oil in a large skillet over medium heat, then add the onion, garlic, and celery. Sauté for about 5 minutes until soft and translucent.

Mixing the Filling

1. In a large bowl, combine the crab meat, chopped shrimp, cooked rice, and the sautéed onion mixture.
2. Add mayonnaise, mozzarella, Parmesan, parsley, lemon juice, Old Bay, salt, and pepper. Mix until creamy and evenly coated.

Stuffing and Baking

1. Stuff each bell pepper with the seafood mixture, pressing gently to fill them completely.
2. Place the peppers snugly in the prepared baking dish and cover the dish with foil.
3. Bake for 25 minutes, then remove the foil and bake an additional 10 minutes until the peppers are tender and the tops turn lightly golden.
4. Let the peppers rest for a few minutes before serving, garnished with extra parsley and a squeeze of lemon.

Notes

This recipe is forgiving, allowing for improvisation with available ingredients. Consider using pre-cooked shrimp and canned crab to cut prep time. For a smoky flavor, add smoked paprika. Pair with a light salad or roasted potatoes.