There’s something so delightful about the combination of sweet crab and succulent shrimp nestled within the vibrant embrace of bell peppers. I remember the first time I made these Crab and Shrimp Stuffed Bell Peppers for a summer gathering. The sun was shining, the grill was fired up, and I was surrounded by friends and laughter. As I pulled those colorful peppers from the oven, the aroma wafted through the air, drawing everyone into the kitchen. The moment those stuffed beauties hit the table, they disappeared before I could even grab a plate for myself!

If you’re looking for a dish that’s not only delicious but also a showstopper, you’ve come to the right place. These stuffed peppers are like little edible gifts, bursting with flavor and packed with love. Plus, they’re surprisingly easy to throw together, making them perfect for any occasion—from cozy weeknight dinners to festive gatherings!

Why You’ll Love This Recipe

• 🌟 Quick prep time—perfect for a weeknight dinner!
• 🦀 Fancy enough for company but easy enough for family.
• 💵 Budget-friendly ingredients that don’t skimp on taste.
• 🍽️ A colorful dish that’s as pleasing to the eye as it is to the palate.
• 🥗 Healthy and satisfying, packed with protein and veggies.

Ingredients

Here’s what you’ll need to create your culinary masterpiece:

• 4 large bell peppers (any color you love!)
• 1 cup cooked crab meat (fresh is best, but canned works too)
• 1 cup cooked shrimp, chopped (peeled and deveined; fresh or frozen)
• 1 cup cooked rice (brown or white—your choice!)
• ½ cup cream cheese, softened (for that creamy texture)
• ¼ cup mayonnaise (adds a bit of tanginess)
• 1 tsp garlic powder (or 2 cloves fresh garlic, minced)
• 1 tsp onion powder
• ½ tsp Old Bay seasoning (because we’re feeling fancy)
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or your fave)
• Fresh parsley for garnish (optional, but pretty!)

Note: For an extra kick, feel free to throw in some crushed red pepper flakes or your favorite hot sauce!

Step-by-Step Instructions

Let’s bring those stuffed peppers to life—follow these steps, and you’ll have a delightful dish ready in no time!

1. Preheat the oven: Start by preheating your oven to 375°F (190°C). This step is essential to ensure your peppers cook perfectly!
2. Prep the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. You want to create a beautiful little vessel for all that delicious stuffing. If they don’t stand up well, you can trim a small amount from the bottom—just be careful not to create a hole!
3. Make the filling: In a large mixing bowl, combine the crab meat, shrimp, rice, cream cheese, mayonnaise, garlic powder, onion powder, Old Bay seasoning, salt, and pepper. Mix everything gently until nicely combined. Tip: Be gentle—overmixing can break up the shrimp and crab too much!
4. Stuff the peppers: Using a spoon or your hands, fill each pepper generously with the crab and shrimp mixture. Don’t skimp here; it’s all about that filling goodness!
5. Arrange & top with cheese: Place the stuffed peppers upright in a baking dish. Sprinkle the shredded cheese generously on top of each pepper—because who doesn’t love cheese?
6. Bake: Cover the dish with aluminum foil (to keep them nice and moist) and bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. The smell will be heavenly, just wait!

Once done, pull them out of the oven and let them sit for a few minutes before serving. Those colors are simply stunning!

Pro Tips & Variations

Now, let’s talk about how you can make this dish your own!

• Spice it up: Add some diced jalapeños or a splash of hot sauce for a kick that’ll make your taste buds dance.
• Veggie lovers: For a vegetarian twist, swap the seafood for sautéed mushrooms or a mix of veggies like zucchini, corn, and spinach.
• Grains: Feel free to substitute the rice with quinoa or couscous for an interesting variation.
• Gourmet touch: Serve with a drizzle of a garlic herb butter or homemade remoulade sauce on the side for dipping.

Serving Suggestions

These stuffed peppers are versatile! I love serving them with a simple side salad tossed in a light vinaigrette. The refreshing crunch pairs beautifully with the richness of the filling. Or, you could go classic American and enjoy them with a side of buttery garlic bread or some warm, fluffy rice.

If you’re feeling fancy, why not serve them with a crisp white wine or a chilled lemonade on a sunny day? Picture this: the colorful peppers on a bright tablecloth with a glass of something refreshing in hand—a perfect summer meal!

Storage Tips

Leftovers? No problem! Allow the stuffed peppers to cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days.

If you want to meal prep, these peppers freeze beautifully! Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last about 2 months in the freezer. When you’re ready to devour them, simply thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through. Add a little extra cheese on top for good measure!

FAQs

Can I use other types of seafood in this recipe?

Absolutely! Feel free to mix and match with scallops or even imitation crab if you’re looking for a more budget-friendly option.

Are these stuffed peppers spicy?

They’re not inherently spicy, but you can definitely tailor the heat level to your liking by adding more spices or hot sauce.

Can I prep these in advance?

You can prepare the stuffing a day ahead and store it in the fridge. Just stuff the peppers before baking when you’re ready to enjoy!

What kind of bell peppers are best for stuffing?

I recommend using large bell peppers for the best filling-to-skin ratio. Red, yellow, or orange peppers are sweeter, while green peppers have a slightly more bitter taste. Choose based on your flavor preference!

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

Your stuffed peppers are ready when the cheese is melted and bubbly, and the peppers are tender but still hold their shape. A knife should easily pierce through the pepper walls without much resistance.

Conclusion

Making Crab and Shrimp Stuffed Bell Peppers is not just about the cooking; it’s about creating warm memories around the dinner table with the people you love. I hope this recipe brings you as much joy as it has given me. I’d love to hear how your stuffed peppers turn out, so drop a comment below and share your thoughts! Happy cooking, friend!