Seafood lovers, rejoice! Crab and shrimp stuffed bell peppers are a flavorful, nutrient-packed dish that combines the sweetness of crab and shrimp with the tender crunch of bell peppers. This recipe makes for a stunning presentation, whether served at a dinner party or enjoyed as a weeknight meal. The creamy, savory filling perfectly complements the natural sweetness of the bell peppers, and the spices tie everything together in a symphony of flavor. Plus, it’s an adaptable recipe, allowing for plenty of variations to suit your taste or dietary preferences.
Why You’ll Love This Recipe
This recipe is a true crowd-pleaser. The combination of succulent seafood, vibrant bell peppers, and aromatic seasonings creates a dish that’s rich, satisfying, and elegant. It’s also versatile, catering to a variety of dietary needs. Whether you’re a seafood connoisseur or simply looking to switch up your dinner routine, this recipe is packed with wholesome ingredients that deliver both flavor and nutrition. Plus, it’s easy to prepare ahead of time and reheat, making it perfect for busy schedules.
Preparation Time and Servings:
- Prep time: 20 minutes
- Cook time: 35 minutes
- Total time: 55 minutes
- Yield: 6 stuffed peppers
- Serving Size: 1 stuffed pepper
Nutritional Information (per serving):
- Calories: 290
- Carbohydrates: 15g
- Protein: 22g
- Fat: 15g
- Fiber: 4g
- Sugar: 6g
Ingredients
- 6 large bell peppers (any color, tops sliced off, seeds removed)
- 1 cup cooked crab meat (lump or claw)
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Olive oil for brushing the peppers
Step-by-Step Instructions
- 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. Brush the outsides of the peppers with olive oil and place them in a baking dish. Set aside.
- Cook Aromatics: In a medium skillet over medium heat, sauté the onion and garlic in a drizzle of olive oil until softened, about 3-4 minutes. Remove from heat.
- Make the Filling: In a large bowl, combine the cooked crab meat, chopped shrimp, cooked rice, softened cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, sautéed onion and garlic, Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix until well blended.
- Stuff the Peppers: Spoon the filling into each prepared bell pepper, pressing it down gently to pack it in. Fill each pepper to the top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden and the peppers are tender.
- Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley and serve warm.
Ingredient Background
Bell peppers are the perfect vessel for stuffing because they’re sturdy, flavorful, and naturally sweet. Crab meat and shrimp are nutrient-dense seafood options, rich in protein and omega-3 fatty acids. Old Bay seasoning, a classic seafood spice blend, enhances the natural flavors of the crab and shrimp, while cream cheese and mozzarella add a creamy texture.
Technique Tips
- Choose Fresh Ingredients: For the best flavor, use fresh crab meat and shrimp. If you’re using frozen shrimp, make sure to thaw and pat them dry before chopping.
- Pre-cook the Bell Peppers: If you prefer softer peppers, you can parboil them for 2-3 minutes before stuffing and baking.
- Pack the Filling Tightly: Press the filling into the peppers to ensure they hold their shape and cook evenly.
- Monitor Baking Time: Avoid overbaking to prevent the peppers from becoming mushy.
Alternative Presentation Ideas
- Mini Bell Peppers: Use mini bell peppers for an appetizer-sized version of this dish. These are perfect for parties or as a snack.
- Casserole Style: Instead of stuffing individual peppers, chop the peppers into large pieces, layer them in a casserole dish, and spread the filling over the top.
- Seafood Boat: Scoop the filling into hollowed-out zucchini or large tomato halves as an alternative to bell peppers.
Additional Tips for Success
- Taste the Filling: Before stuffing the peppers, taste the filling to adjust the seasoning.
- Add a Crunchy Topping: Sprinkle breadcrumbs or crushed crackers on top of the peppers before baking for added texture.
- Make Ahead: The filling can be made a day in advance and stored in the refrigerator. Stuff the peppers just before baking.
- Reheating Tips: Reheat leftover stuffed peppers in the oven at 350°F (175°C) for 10-15 minutes to maintain their texture.
Recipe Variations
- Spicy Kick: Add diced jalapeños or hot sauce to the filling for extra heat.
- Cheesy Upgrade: Swap mozzarella for sharp cheddar or gouda for a more intense cheesy flavor.
- Low-Carb Option: Use riced cauliflower instead of traditional rice to reduce carbs.
- Vegetarian Version: Replace the crab and shrimp with sautéed mushrooms, spinach, or black beans for a vegetarian alternative.
- Mediterranean Twist: Add olives, sun-dried tomatoes, and feta cheese to the filling for a Mediterranean-inspired flavor profile.
Freezing and Storage
- Freezing: Stuffed bell peppers freeze well. After baking, let them cool completely and wrap each pepper individually in plastic wrap. Store them in an airtight container or freezer bag for up to 3 months.
- Reheating from Frozen: Bake frozen stuffed peppers at 375°F (190°C) for 25-30 minutes, or until heated through.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Healthier Twist Ideas
- Swap the Cheese: Use low-fat cream cheese and mozzarella to cut down on calories and fat.
- Go Grain-Free: Replace the rice with additional vegetables like diced zucchini or spinach.
- Boost Fiber: Add black beans or lentils to the filling for an extra dose of fiber.
- Use Whole-Wheat Breadcrumbs: If adding a crunchy topping, opt for whole-wheat breadcrumbs for more nutrients.
Serving Suggestions for Events
These crab and shrimp stuffed bell peppers make an excellent main course for dinner parties or holiday gatherings. Pair them with a light side salad and a chilled glass of white wine for a sophisticated meal. For a more casual event, serve them alongside garlic bread and roasted vegetables. They also work beautifully as part of a buffet spread, allowing guests to help themselves to these colorful, flavor-packed peppers.
Special Equipment
- Large Baking Dish: To hold the stuffed peppers upright during baking.
- Mixing Bowl: For combining the filling ingredients.
- Sharp Knife: For slicing the peppers and chopping ingredients.
Frequently Asked Questions
1. Can I use canned crab meat?
Yes, canned crab meat works well in this recipe. Just make sure to drain it thoroughly and check for any shells before adding it to the filling.
2. Can I use frozen shrimp?
Absolutely. Thaw the shrimp completely and pat them dry before chopping and adding them to the filling to avoid excess moisture.
3. Can I make this dish dairy-free?
Yes, substitute the cream cheese and mozzarella with dairy-free alternatives, such as cashew cream or plant-based cheeses.
4. What other spices can I use?
You can experiment with Cajun seasoning, Italian herbs, or even curry powder for different flavor profiles.
5. Are there low-carb alternatives to rice?
Yes, cauliflower rice or finely chopped vegetables like zucchini or broccoli are great low-carb substitutes.
6. How do I know when the peppers are done?
The peppers should be tender but still hold their shape, and the filling should be hot and bubbly.
7. Can I grill the stuffed peppers instead of baking them?
Yes, grill the peppers over medium heat for 15-20 minutes, using indirect heat to avoid burning.
8. What side dishes pair best with this recipe?
A fresh salad, roasted asparagus, or garlic bread complement the flavors beautifully.
Conclusion
Crab and shrimp stuffed bell peppers are a delightful way to bring elegance and flavor to your table. This recipe strikes a perfect balance between healthy ingredients and indulgent taste, making it a standout dish for any occasion. Whether you’re hosting guests or preparing a family dinner, these stuffed peppers are sure to impress. With customizable options and easy-to-follow instructions, this dish invites you to get creative and enjoy the satisfaction of a meal well-prepared. Dive in, savor every bite, and relish the joy of cooking this seafood masterpiece!
Print
Crab and Shrimp Stuffed Bell Peppers
- Total Time: 55 minutes
- Yield: 6 stuffed peppers 1x
Ingredients
- 6 large bell peppers (any color, tops sliced off, seeds removed)
- 1 cup cooked crab meat (lump or claw)
- 1 cup cooked shrimp, chopped
- 1 cup cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for spice)
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Olive oil for brushing the peppers
Instructions
- 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. Brush the outsides of the peppers with olive oil and place them in a baking dish. Set aside.
- Cook Aromatics: In a medium skillet over medium heat, sauté the onion and garlic in a drizzle of olive oil until softened, about 3-4 minutes. Remove from heat.
- Make the Filling: In a large bowl, combine the cooked crab meat, chopped shrimp, cooked rice, softened cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, sautéed onion and garlic, Old Bay seasoning, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix until well blended.
- Stuff the Peppers: Spoon the filling into each prepared bell pepper, pressing it down gently to pack it in. Fill each pepper to the top.
- Bake: Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the tops are golden and the peppers are tender.
- Garnish and Serve: Remove the peppers from the oven and let them cool slightly. Garnish with chopped fresh parsley and serve warm.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 22g