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Crab and Shrimp Stuffed Bell Peppers

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  • Author: Alice
  • Prep Time: 20 minutes
  • Cook Time: 35–40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

Crab and Shrimp Stuffed Bell Peppers are a savory seafood twist on a classic comfort dish. Featuring sweet crab meat, tender shrimp, aromatic veggies, creamy cheese, and a touch of Old Bay seasoning, these peppers are rich, elegant, and baked to golden perfection. A colorful, crowd-pleasing recipe perfect for special dinners or weeknight indulgence.

Ingredients

For the Peppers:

  • 4 large bell peppers (any color), tops cut off and seeds removed

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

For the Seafood Filling:

  • ½ lb lump crab meat (picked over for shells)

  • ½ lb shrimp, peeled, deveined, and chopped

  • 2 tablespoons butter

  • ½ cup onion, finely chopped

  • ½ cup celery, finely chopped

  • 2 cloves garlic, minced

  • ½ cup breadcrumbs (panko or regular)

  • ¼ cup mayonnaise

  • ¼ cup sour cream

  • 1 egg, beaten

  • ½ cup shredded mozzarella or cheddar cheese

  • 2 tablespoons fresh parsley, chopped

  • 1 tablespoon lemon juice

  • 1 teaspoon Old Bay seasoning

  • ½ teaspoon paprika

  • Salt and pepper, to taste

For Topping (optional):

  • Extra shredded cheese

  • Fresh parsley or chives

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. Prep peppers: Rub bell peppers with olive oil, season lightly, and place cut-side up in the dish. Bake for 10-12 minutes to soften.

  3. Sauté filling base: In a skillet, melt butter and sauté onion and celery for 4-5 minutes. Add garlic and cook for 1 more minute.

  4. Mix filling: In a large bowl, combine crab, shrimp, sautéed veggies, breadcrumbs, mayo, sour cream, egg, cheese, parsley, lemon juice, Old Bay, paprika, salt, and pepper. Mix well.

  5. Stuff peppers: Fill each partially baked pepper with the seafood mixture. Top with extra cheese, if using.

  6. Bake: Bake stuffed peppers for 25-30 minutes until hot and golden on top.

  7. Serve: Garnish with fresh parsley or chives. Let cool slightly before serving.

Notes

Swap breadcrumbs with almond flour for a low-carb version.Mix in cooked rice for a heartier filling.Filling can be prepped up to 24 hours in advance and refrigerated until ready to stuff and bake.

Find it online: https://homechineserecipes.com/crab-and-shrimp-stuffed-bell-peppers/