Plump, juicy shrimp and tender, sweet crabmeat are nestled inside vibrant bell peppers, creating a dish that’s both stunning and mouthwatering. Each bite offers a perfect blend of fresh seafood flavor, a light touch of seasoning, and the subtle, natural sweetness of roasted peppers. This dish is perfect for impressing guests at a dinner party or treating yourself to a restaurant-quality meal at home.

What makes this recipe even more special is how the bell peppers gently cradle the luxurious seafood stuffing, keeping everything moist and flavorful during baking. With the vibrant colors of yellow, red, and orange peppers paired with the golden sear on the shrimp, this meal isn’t just delicious — it’s a feast for the eyes too!

Why You’ll Love This Crab and Shrimp Stuffed Bell Peppers Recipe

Elegant yet simple: It looks impressive, but the preparation is refreshingly easy.
Fresh and light: A beautiful balance between hearty seafood and crisp peppers.
Customizable: You can tweak the stuffing with cheeses, herbs, or even a hint of spice.
Perfect for any occasion: Ideal for festive dinners, special occasions, or a luxurious weeknight treat.
Nutritious and satisfying: Packed with protein and essential vitamins from seafood and veggies.

Preparation Phase & Tools to Use for Crab and Shrimp Stuffed Bell Peppers

Before you start, a little preparation makes all the difference! Here’s what you’ll need:

Sharp Chef’s Knife: Essential for slicing the tops off the bell peppers cleanly and removing the seeds with precision.
Cutting Board: A sturdy surface to chop your peppers and any herbs.
Mixing Bowl: You’ll need a large bowl to gently combine the crabmeat, shrimp, and seasoning without breaking the delicate seafood.
Baking Dish: Choose one that snugly fits your stuffed peppers to help them stand upright during baking.
Spoon or Small Scoop: Perfect for stuffing the mixture evenly inside the peppers.
Aluminum Foil: Useful for covering the peppers initially to lock in moisture before uncovering them to brown.
Oven Mitts: Safety first — your baking dish will be hot when removing it from the oven.

Each tool plays a role in ensuring that the peppers maintain their beautiful shape and the seafood stuffing stays juicy and tender throughout the cooking process.

Preparation Tips for Crab and Shrimp Stuffed Bell Peppers

Choose firm, evenly sized peppers to ensure they stand upright and cook uniformly.
Pre-cook the shrimp lightly if they’re large, so they don’t release too much water during baking.
Drain crabmeat well if it’s canned to avoid a watery stuffing.
Season in layers: Light seasoning throughout the filling ensures every bite is flavorful, not just the top.
Don’t overfill the peppers: Leave a little space at the top to allow the filling to expand slightly as it cooks.
Use a gentle hand when mixing seafood to keep the crabmeat chunks intact for that luxurious texture.
Preheat your oven properly so that the peppers roast to tender perfection without being soggy.

Ingredients for this Crab and Shrimp Stuffed Bell Peppers Recipe

Here’s everything you’ll need to create this stunning seafood dish:

4 large bell peppers (preferably red, yellow, or orange for sweetness)
8 oz lump crabmeat (fresh or high-quality canned, drained)
8 oz raw shrimp (peeled, deveined, and chopped into small pieces)
1/2 cup breadcrumbs (Panko or regular for lightness)
1/4 cup mayonnaise (for creaminess and binding)
1/4 cup grated Parmesan cheese (adds a nutty, savory depth)
2 tablespoons fresh parsley, chopped (plus more for garnish)
2 cloves garlic, minced (for a flavor kick)
1 tablespoon Dijon mustard (for subtle tang and richness)
1 teaspoon Old Bay seasoning (classic seafood spice blend)
1 teaspoon lemon zest (brightens up the seafood)
1 tablespoon lemon juice (for freshness)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2 tablespoons olive oil (for drizzling and roasting)

Optional but highly recommended:

Pinch of red pepper flakes (for a gentle heat)
Chopped green onions (for added color and mild oniony crunch)

Crab and Shrimp Stuffed Bell Peppers Recipe2

Step 1: Prepare the Bell Peppers

Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes inside.
Lightly brush the outsides and insides of the peppers with olive oil.
Place them upright in a baking dish, fitting them snugly so they don’t tip over.

Step 2: Make the Seafood Filling

In a large mixing bowl, combine the crabmeat, chopped shrimp, breadcrumbs, mayonnaise, Parmesan cheese, parsley, garlic, Dijon mustard, Old Bay seasoning, lemon zest, lemon juice, salt, and black pepper.
Gently fold the mixture together, being careful not to break up the crab too much — you want some nice chunks.

Step 3: Stuff the Peppers

Spoon the seafood mixture evenly into each prepared bell pepper.
Slightly mound the filling above the edge of the pepper for a pretty, generous look.

Step 4: Bake to Perfection

Cover the baking dish loosely with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10–15 minutes until the shrimp are fully cooked and the tops are lightly golden.

Step 5: Garnish and Serve

Sprinkle with extra chopped parsley.
Optionally, squeeze a little extra lemon juice over the top right before serving for a bright, fresh flavor.

Notes for Crab and Shrimp Stuffed Bell Peppers

Use Fresh Ingredients: Whenever possible, opt for fresh crabmeat and shrimp to maximize the flavor.
Customize the Flavor: You can easily tweak the seasoning with a hint of smoked paprika, cayenne pepper, or even a splash of hot sauce if you like it spicy.
Add a Cheese Twist: If you love a melty finish, sprinkle a bit of mozzarella or cheddar cheese on top during the last 5 minutes of baking.
Smaller Shrimp? No Problem: If you’re using very small shrimp, you can leave them whole for extra texture in the stuffing.
Gluten-Free Option: Substitute the breadcrumbs with gluten-free breadcrumbs if needed — the results are just as tasty!

Watch Out for These Mistakes While Cooking

Overcooking the Seafood: Shrimp and crab cook quickly! Overbaking can make them rubbery instead of tender and juicy.
Using Watery Fillings: Always drain any excess liquid from your crabmeat and shrimp to avoid soggy stuffing.
Not Seasoning Enough: Seafood needs proper seasoning to shine — don’t skimp on the salt, pepper, and spices.
Peppers Tipping Over: Make sure your baking dish holds the peppers tightly upright, or use crumpled foil around the base to stabilize them.
Skipping Preheating: Always preheat your oven for consistent, even baking.
Packing the Filling Too Tightly: Gentle mounding gives the best texture — overly packed filling can end up dense and heavy.
Ignoring Pepper Variety: Green peppers are less sweet and more bitter compared to red, yellow, or orange ones — choose according to your flavor preference.
Forgetting a Final Squeeze of Lemon: It may seem small, but a touch of lemon juice at the end brightens up all the rich seafood flavors beautifully.

What to Serve With Crab and Shrimp Stuffed Bell Peppers

Pairing the right sides with your stuffed bell peppers can turn this dish into a truly memorable meal! Whether you’re looking for something light, fresh, or comforting, here are some ideas to complement the seafood richness:

8 Recommendations:

Garlic Butter Rice
- A simple, fluffy rice flavored with garlic and butter soaks up any juicy seafood drippings perfectly.
Lemon Herb Quinoa Salad
- A bright, zesty salad that adds a fresh contrast to the creamy filling of the peppers.
Steamed Asparagus with Hollandaise
- Tender asparagus topped with a silky sauce pairs elegantly with the seafood.
Crisp Garden Salad
- Keep it fresh and easy with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette.
Crusty Artisan Bread
- Perfect for mopping up any delicious juices from the peppers!
Grilled Corn on the Cob
- Sweet, slightly charred corn enhances the natural sweetness of the bell peppers.
Creamy Coleslaw
- A tangy, crunchy slaw provides a refreshing bite alongside the rich seafood stuffing.
Roasted Baby Potatoes
- Lightly seasoned and roasted until crispy, they make a hearty side without overpowering the main dish.

Storage Instructions for Crab and Shrimp Stuffed Bell Peppers

If you have leftovers (lucky you!), here’s how to keep them fresh and delicious:

Refrigerator Storage:
Place the cooled stuffed peppers in an airtight container. Store them in the fridge for up to 3 days. It’s best to keep them upright so the filling stays intact.
Reheating Tips:
To reheat, place the peppers in a baking dish, cover with foil, and warm them in a 350°F (175°C) oven for about 15–20 minutes, or until heated through. You can also microwave them on medium heat, but the oven will help maintain their texture.
Freezing Instructions:
You can freeze the cooked stuffed peppers! Wrap each one individually in plastic wrap and then place them in a freezer-safe bag. Freeze for up to 2 months.
When ready to eat, thaw overnight in the refrigerator and reheat as above.
Important Note:
Due to the delicate nature of seafood, freshly stuffed peppers taste the best. Freezing might slightly affect the texture of the shrimp and crab.

Estimated Nutrition for Crab and Shrimp Stuffed Bell Peppers

Here’s a rough nutritional breakdown per stuffed pepper:

Calories: 310–350 kcal
Protein: 22–25g
Fat: 18–20g
Carbohydrates: 12–15g
Fiber: 2–3g
Sugar: 4–5g (from the natural sugars in bell peppers)
Sodium: 500–600mg (depending on seasoning and seafood source)
Cholesterol: 110–130mg

Please note: Nutrition may vary depending on the exact brands and specific measurements used. For more precise tracking, use a nutrition calculator based on your specific ingredients.

Frequently Asked Questions About Crab and Shrimp Stuffed Bell Peppers

1. Can I use canned crabmeat and frozen shrimp?

Yes! Just make sure to drain the canned crabmeat well and thaw and pat dry the frozen shrimp to avoid excess moisture in your stuffing.

2. What type of bell pepper is best for this recipe?

Red, yellow, and orange peppers are ideal because they’re sweeter and milder than green peppers, balancing perfectly with the seafood flavors.

3. Can I make these stuffed peppers ahead of time?

Absolutely. You can prepare and stuff the peppers up to a day in advance. Cover and refrigerate them, then bake just before serving for maximum freshness.

4. How do I keep the peppers from getting soggy?

Make sure the seafood is properly drained and don’t overfill the peppers with a wet mixture. Baking uncovered at the end helps them roast rather than steam.

5. Is it necessary to pre-cook the bell peppers?

Not for this recipe! The peppers will soften perfectly during baking while still holding their shape for a tender yet structured bite.

6. Can I substitute the seafood with other proteins?

Definitely! If you’re not a seafood fan, try shredded cooked chicken, ground turkey, or even a plant-based meat substitute for a delicious twist.

7. What sauces go well with these stuffed peppers?

A light garlic butter sauce, a lemon dill aioli, or a remoulade can take these peppers to the next level with an extra burst of flavor.

8. How do I know when the stuffed peppers are done baking?

The filling should be firm and slightly golden on top, and the shrimp should be fully pink and opaque. A baking time of 30–35 minutes at 375°F usually does the trick.

Conclusion

Crab and Shrimp Stuffed Bell Peppers are truly a showstopper meal — combining the sweetness of roasted peppers with a rich, savory seafood filling that’s light yet satisfying. Whether you’re making them for a cozy dinner at home, a holiday gathering, or a special date night, they’re guaranteed to wow anyone lucky enough to have a plate in front of them.
With the tips and insights shared here, you’re all set to create a seafood masterpiece that’s as beautiful as it is delicious!