Here’s a delicious recipe for Crab and Shrimp Stuffed Bell Peppers. These stuffed peppers are a seafood lover’s dream, filled with a creamy and flavorful crab and shrimp mixture!
Crab and Shrimp Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color, tops cut off and seeds removed)
- 1/2 pound cooked shrimp, chopped
- 1/2 pound lump crab meat, picked over for shells
- 1/2 cup cooked rice (optional, for added texture)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella or Parmesan cheese (plus extra for topping)
- 2 green onions, finely chopped
- 1/2 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- Salt and pepper, to taste
- 1 tablespoon butter, melted
- Lemon wedges, for serving
Instructions
1. Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a baking dish large enough to hold the peppers upright.
2. Prepare the Filling:
- In a large mixing bowl, combine the chopped shrimp, crab meat, cooked rice (if using), cream cheese, mayonnaise, shredded cheese, green onions, diced onion, garlic, parsley, Old Bay seasoning, salt, and pepper. Mix until the ingredients are evenly combined.
3. Stuff the Peppers:
- Spoon the seafood filling into each prepared bell pepper, packing it in gently. Place the stuffed peppers upright in the greased baking dish.
4. Top with Cheese:
- Sprinkle additional shredded cheese on top of each stuffed pepper for a golden, cheesy crust.
5. Bake:
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.
6. Serve:
- Remove from the oven and let cool slightly. Serve with lemon wedges on the side for a fresh citrusy flavor.
Recipe Notes
- Make-Ahead Option: You can assemble these stuffed peppers up to a day in advance. Cover and refrigerate, then bake as directed.
- Storage: Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
- Variations: Feel free to add some chopped celery or diced red bell pepper to the filling for added crunch, or swap the Old Bay seasoning for another favorite seafood spice blend.
Enjoy your flavorful Crab and Shrimp Stuffed Bell Peppers!