If you’re looking for a dish that’s both elegant enough for a dinner party yet easy enough for a weeknight treat, these Crab and Shrimp Stuffed Bell Peppers are a perfect choice. They combine the sweetness of fresh seafood, the hearty comfort of panko and cheese, and the vibrant freshness of bell peppers—all baked to perfection.
This recipe is versatile, visually stunning, and packed with flavor, making it a surefire crowd-pleaser. Let’s explore the ingredients, method, and some tips to help you nail it every time.
🛒 Ingredients Breakdown
4 large bell peppers (red, yellow, orange, or green)
Bell peppers act as a natural edible bowl. Red, orange, and yellow peppers are sweeter, while green peppers are slightly more bitter—choose based on your flavor preference.
1 tablespoon olive oil
Adds richness and helps sauté the vegetables without burning.
1 onion, chopped
Onion provides a savory base flavor that enhances the seafood.
2 cloves garlic, minced
Garlic brings aromatic depth to the dish.
1 celery stalk, chopped
Celery adds crunch and freshness, balancing the creamy seafood mixture.
½ cup chopped mushrooms (optional)
Mushrooms provide an earthy note that complements the seafood’s sweetness.
8 ounces lump crab meat
The star ingredient—lump crab has a sweet, delicate flavor and tender texture.
8 ounces cooked and chopped shrimp
Shrimp adds a firmer bite, balancing the soft crab meat.
½ cup panko breadcrumbs
Light, airy breadcrumbs help bind the filling while keeping it fluffy.
¼ cup chopped fresh parsley
Fresh parsley brightens the dish with herbal freshness.
1 tablespoon lemon juice
Acidity from lemon juice cuts through the richness and keeps the flavors vibrant.
1 teaspoon dried thyme
Adds a subtle, earthy herbal flavor that pairs well with seafood.
½ teaspoon paprika
Brings a mild smokiness and enhances color.
Salt and freshly ground black pepper to taste
Seasoning is key—don’t skip this step.
1 cup shredded cheddar cheese
Melts into a gooey, golden topping.
½ cup chicken broth (or vegetable broth)
Steams the peppers during baking to make them tender and juicy.
🍳 Step-by-Step Preparation
- Prepare the Bell Peppers
Preheat the oven to 375°F (190°C).
Slice off the tops of the bell peppers, remove seeds and membranes.
Arrange them upright in a baking dish.
Tip: If your peppers don’t stand upright, slice a tiny bit off the bottom to make them stable.
- Cook the Vegetables
Heat olive oil in a skillet over medium heat.
Add onion, garlic, and celery; sauté for about 5 minutes until softened.
Add mushrooms (if using) and cook for another 3 minutes.
Tip: Don’t overcook—veggies will continue softening in the oven.
- Make the Filling
In a large mixing bowl, combine sautéed vegetables, lump crab meat, shrimp, panko breadcrumbs, parsley, lemon juice, thyme, paprika, salt, and pepper.
Mix gently to avoid breaking up the crab too much.
Tip: Taste the mixture before stuffing—adjust seasoning if needed.
- Stuff the Peppers
Spoon the filling generously into each pepper.
Pour chicken broth into the baking dish to keep peppers moist.
- Add Cheese & Bake
Sprinkle cheddar cheese over each stuffed pepper.
Cover with foil and bake for 30 minutes.
Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
- Serve
Let cool slightly before serving to allow flavors to settle.
Garnish with extra parsley or a lemon wedge for freshness.
💡 Helpful Tips & Variations
Seafood Swap: Try using lobster meat or scallops for a twist.
Low-Carb Option: Replace panko breadcrumbs with almond flour or crushed pork rinds.
Extra Creaminess: Mix a few spoonfuls of cream cheese into the filling.
Spice Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.
❓ FAQ – Crab and Shrimp Stuffed Bell Peppers
Q: Can I make this ahead of time?
Yes! Assemble the stuffed peppers up to a day in advance, cover, and refrigerate. When ready to bake, add 5–10 extra minutes to the cooking time.
Q: Can I freeze them?
You can freeze them after baking. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Q: What side dishes go well with this?
Light salads, garlic bread, roasted vegetables, or rice pilaf are excellent companions.
Q: Can I use canned crab meat?
Yes—just drain it well and check for shells before mixing.
📊 Nutrition (Approx. per serving – 1 stuffed pepper)
Calories: ~310 kcal
Protein: 24g
Fat: 15g
Carbs: 16g
Fiber: 3g
These Crab and Shrimp Stuffed Bell Peppers are a perfect marriage of sweet seafood and savory vegetables, all hugged by a tender, colorful bell pepper. Whether for a special occasion or a weeknight indulgence, this recipe brings coastal elegance right to your table.