Fresh, Creamy Crab & Shrimp Stuffed Peppers (Print Version)
Discover homestyle Crab and Shrimp Stuffed Bell Peppers. This recipe brings a comforting, savory seafood twist to your dinner table.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Coastal
Dietary: Seafood
# Ingredients:
→ Bell Pepper Base
01 -
4 large Bell Peppers (red, orange, or yellow)
02 -
1 tbsp Olive Oil
→ Seafood Filling
03 -
8 oz cooked Shrimp (peeled, deveined, chopped)
04 -
8 oz lump Crab Meat (picked clean)
05 -
1 cup cooked Rice (white or brown)
→ Creamy Binder & Flavor
06 -
4 oz Cream Cheese (softened)
07 -
1/4 cup Mayonnaise
08 -
1/4 cup grated Parmesan Cheese
09 -
2 Green Onions (sliced)
10 -
2 cloves Garlic (minced)
→ Seasonings & Finishing Touches
11 -
1 tsp Old Bay Seasoning
12 -
2 tbsp fresh Parsley (chopped)
13 -
Salt and Black Pepper (to taste)
# Instructions:
01 -
First things first, get those bell peppers ready. Slice them in half lengthwise and carefully scoop out all the seeds and membranes. I usually give them a quick rinse, too. Then, place them cut-side up on a baking sheet. Drizzle with a little olive oil, a pinch of salt, and pepper. Roast them in a 375°F (190°C) oven for about 15-20 minutes, or until they're slightly tender but still hold their shape. You want them soft enough to eat but firm enough to be a sturdy little boat for our filling. This is where I almost always forget to oil the pan, oops!
02 -
While your peppers are getting cozy in the oven, grab a medium bowl. Toss in your softened cream cheese, mayonnaise, and grated Parmesan. Give it a good mix until everything is super smooth and creamy. No lumps allowed, hon! This creamy concoction is what’s going to bind our seafood filling together and make it incredibly luscious. Honestly, I could eat this mixture with a spoon sometimes, it's that good. Don't worry if it looks a little thick, the other ingredients will loosen it up.
03 -
Now for the stars of the show! Add your chopped shrimp, lump crab meat (double-check for shells, trust me!), cooked rice, sliced green onions, minced garlic, and Old Bay seasoning to that creamy base. Gently fold everything together. This isn't a wrestling match; you want to be tender with that beautiful crab and shrimp so they don't break down too much. Taste it! Does it need more salt? More pepper? A little more Old Bay? Adjust it to your heart's content. I sometimes add a dash of hot sauce here, just for fun!
04 -
Once your roasted bell peppers are cool enough to handle, it's time to stuff! Carefully spoon the glorious crab and shrimp filling into each pepper half, mounding it up nicely. Don't be shy; load 'em up! I always try to get an even amount in each, but let's be real, some always end up a little more generously filled than others. Place the stuffed peppers back on the baking sheet. This part always smells amazing, a preview of what's to come!
05 -
Pop those stuffed beauties back into the 375°F (190°C) oven for another 20-25 minutes. You're looking for the filling to be heated through, slightly bubbly, and the tops just starting to get a little golden. If you want a really nice golden crust, you can even broil them for the last minute or two, but watch them like a hawk! My kitchen once smelled vaguely burnt because I walked away for "just a second." Oops!
06 -
Once they're out of the oven, let them rest for a few minutes. They'll be hot, hot, hot! A final flourish of fresh chopped parsley over the top adds a beautiful pop of color and freshness. The aroma at this point is just incredible – a mix of roasted peppers, savory seafood, and creamy goodness. Serve these warm and watch them disappear. They look so impressive, but we know our little kitchen secrets, right? Enjoy your delicious Crab and Shrimp Stuffed Bell Peppers!
# Notes:
01 -
Don't overmix the filling, hon, it makes the seafood tough.
02 -
These are even better the next day; just gently reheat in the oven.
03 -
No shrimp? Crab only works great, or add some scallops for extra fancy!
04 -
A sprinkle of fresh parsley at the end really brightens everything up.
# Tools You'll Need:
01 -
Baking sheet
02 -
large mixing bowl
03 -
spoon
# Nutrition Facts (Per Serving):
Calories: Approx. 450-550 kcal (per serving)
Total Fat: Approx. 25-35g
Total Carbohydrate: Approx. 30-40g
Protein: Approx. 35-45g