Crab and Shrimp Stuffed Bell Peppers That Taste Like a Coastal Vacation (Without the Price Tag)

You know that moment when a dish hits the table and everyone gets quiet? This is that dish. Juicy bell peppers stuffed with sweet crab, plump shrimp, creamy cheese, and herby rice—basically a seafood party in an edible bowl.

It looks fancy, tastes expensive, and takes less effort than you think. If you can sauté an onion, you can pull this off. And yes, these will make you feel like you’re dining oceanside, minus the sand in your shoes.

Why You’ll Love This Recipe

• Big flavor, minimal fuss: A few pantry staples plus fresh seafood, and you’re golden.
• Balanced and satisfying: Protein-packed seafood, wholesome rice, and fiber-rich peppers.
• Customizable: Spice it up, keep it mild, swap the grain—your kitchen, your rules.
• Looks impressive: Perfect for date night, Sunday dinner, or when you need applause.
• Meal-prep friendly: Make ahead, reheat well, and still taste luxurious on day two.

What You’ll Need (Ingredients)

• 4 large bell peppers (red, yellow, or orange for sweetness)
• 8 oz crab meat (lump or claw; pick through for shells)
• 8 oz shrimp, peeled, deveined, and chopped into small pieces
• 1 cup cooked rice (jasmine, basmati, or long grain; day-old is great)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 celery stalk, finely diced (optional but recommended)
• 1/2 cup cherry tomatoes, quartered (or canned diced tomatoes, drained)
• 1/2 cup shredded mozzarella (for melt)
• 1/4 cup grated Parmesan (for umami)
• 3 tablespoons cream cheese (for richness and binding)
• 2 tablespoons mayonnaise (optional; adds silkiness, IMO worth it)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice + zest of 1/2 lemon
• 1 teaspoon Old Bay (or Cajun seasoning; adjust to taste)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional heat)
• 2 tablespoons olive oil
• Salt and black pepper to taste

Step-by-Step Instructions

1. Preheat and prep: Heat oven to 375°F (190°C).Slice the tops off the bell peppers, remove seeds and membranes. If they wobble, shave a tiny bit off the bottoms so they stand.
2. Par-cook the peppers: Brush peppers with olive oil, sprinkle with salt, and place upright in a baking dish. Bake for 12–15 minutes until slightly softened.Set aside.
3. Sauté aromatics: In a skillet over medium heat, add olive oil. Cook onion and celery 4–5 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
4. Quick-cook the shrimp: Add chopped shrimp, season with a pinch of salt and pepper.Sauté 2–3 minutes until just pink. Remove from heat. Don’t overcook—you’re not making rubber bands.
5. Mix the filling: In a large bowl, combine cooked rice, sautéed shrimp mixture, crab meat (gently flaked), tomatoes, cream cheese, mayonnaise, mozzarella, Parmesan, lemon juice and zest, parsley, Old Bay, smoked paprika, and red pepper flakes.Stir gently to keep the crab chunky. Taste and adjust seasoning.
6. Stuff the peppers: Spoon the filling generously into each pepper, packing lightly. Top with a sprinkle of mozzarella and Parmesan if you like a cheesy cap (you do).
7. Bake: Return peppers to the oven and bake 15–18 minutes, until the filling is hot and the tops are lightly golden.For extra color, broil 1–2 minutes at the end.
8. Finish and serve: Let rest 5 minutes. Garnish with extra parsley and a squeeze of lemon. Serve solo or with a crisp salad.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Oven at 325°F (165°C) for 12–15 minutes, or microwave in 45-second bursts.Add a splash of water and cover to keep things juicy.
• Freeze: Freeze baked peppers individually, wrapped well, up to 2 months. Thaw overnight, then reheat in the oven for best texture.

Nutritional Perks

• High-quality protein: Shrimp and crab deliver lean protein for muscle repair without heavy calories.
• Minerals galore: Expect selenium, iodine, zinc, and B12—great for thyroid and energy.
• Healthy carbs + fiber: Rice fuels you, peppers add fiber for digestion and satiety.
• Reasonable fats: A touch of cheese and mayo creates richness without going overboard.
• Antioxidants: Bell peppers and tomatoes bring vitamin C and carotenoids to the party.

Common Mistakes to Avoid

• Overcooking the shrimp: They keep cooking in the oven. Brief sauté = tender results.
• Skipping the par-bake: Raw peppers can stay too crunchy and water down your filling.
• Waterlogged filling: Drain tomatoes well and avoid overly wet rice.
• Overmixing the crab: Gentle folds keep those luxurious chunks intact.
• Under-seasoning: Seafood needs bold flavors.Taste the mix before stuffing—no surprises later.

Different Ways to Make This

• Cajun Kick: Swap Old Bay for Cajun seasoning, add diced andouille, and finish with hot sauce.
• Mediterranean Vibes: Use feta instead of mozzarella, add olives and dill, and sub rice with orzo.
• Low-Carb: Replace rice with riced cauliflower; keep the cheeses for cohesion.
• Gluten-Free: As written, it’s GF-friendly—just verify seasonings and cheeses.
• Extra Green: Stir in spinach or kale (sautéed and squeezed dry) for a stealthy veg boost.
• Cream-Free Light: Skip mayo/cream cheese; rely on tomatoes, lemon, and extra herbs for brightness.
• Grain Swap: Quinoa or farro add texture; cook to tender but not mushy.

FAQ

Can I use canned crab?

Yes. Choose high-quality lump or claw meat, drain well, and gently pick for shells. Fresh is fabulous, but good canned crab works and is budget-friendly.

Do I need to cook the shrimp first?

A quick sauté is key.

It sets the shrimp so they don’t release excess liquid while baking. Two to three minutes is enough.

What color peppers are best?

Red, yellow, and orange are sweeter and caramelize nicely. Green peppers are more bitter—great if that’s your vibe, but the sweetness of red/orange pairs better with seafood IMO.

Can I make these ahead?

Absolutely.

Assemble up to 24 hours in advance, refrigerate, then bake 5–8 minutes longer. Add cheese topping just before baking for best melt.

What can I substitute for rice?

Try quinoa, couscous, or riced cauliflower. Adjust moisture: cauliflower releases water, so cook it briefly and squeeze if needed.

How do I keep the filling from falling apart?

Cream cheese, a bit of mayo, and melting cheeses act as binders.

Don’t overfill, and pack gently. Let the peppers rest 5 minutes before serving.

Is there a dairy-free option?

Yes. Use a dairy-free cream cheese alternative and skip mozzarella/Parmesan or use plant-based versions.

Boost herbs, lemon, and spices for flavor density.

What if I don’t have Old Bay?

Mix 1/2 tsp paprika, 1/4 tsp celery salt, a pinch of mustard powder, black pepper, and a whisper of cayenne. Not identical, but close enough to fool your taste buds.

Final Thoughts

Crab and Shrimp Stuffed Bell Peppers deliver steakhouse-level drama with weeknight-level effort. They’re savory, bright, slightly indulgent, and endlessly customizable.

Make them silky or lean, spicy or mellow—either way, you’ll get clean plates and maybe a humble brag or two. Cook once, impress twice, and let your kitchen smell like the coast—no plane ticket required.