Crab and Shrimp Stuffed Bell Peppers is a savory seafood-packed dish that blends tender shrimp and sweet crab meat into a rich, creamy filling tucked inside naturally sweet bell peppers. It’s an elegant, protein-rich recipe that works beautifully as either a hearty appetizer or a main course. With its layered flavors, vibrant presentation, and satisfying textures, it’s perfect for family dinners, entertaining guests, or meal prepping ahead of a busy week.

Full Recipe:

Ingredients

• 4 large bell peppers (any color)

• 1/2 lb (225g) shrimp, peeled and deveined

• 1/2 lb (225g) crab meat (preferably lump)

• 1/2 cup cream cheese, softened

• 1/4 cup mayonnaise

• 1/4 cup grated Parmesan cheese

• 1 tablespoon lemon juice

• 1 teaspoon garlic powder

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• 2 tablespoons fresh parsley, chopped

• 1/4 cup breadcrumbs (optional for topping)

Directions

1. Preheat oven to 375°F (190°C).

2. Cut tops off the bell peppers and remove seeds and membranes. Set aside.

3. In a bowl, mix cream cheese, mayonnaise, Parmesan cheese, garlic powder, paprika, lemon juice, salt, and pepper until smooth.

4. Chop shrimp into small pieces and add to the mixture along with crab meat. Gently fold in chopped parsley.

5. Stuff each bell pepper with the seafood filling and press down lightly.

6. If desired, sprinkle breadcrumbs on top for a crispy finish.

7. Place stuffed peppers in a baking dish and bake for 25–30 minutes, until the peppers are tender and the tops are golden.

8. Garnish with additional parsley before serving.

Nutrients

• Calories: 320 kcal per serving

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 45 minutes

Background and Origins

While stuffed peppers have a long culinary history in cuisines from around the world, this particular version is a modern American coastal twist on the concept. Traditionally, bell peppers have been filled with ground meats, rice, or beans in Mediterranean, Middle Eastern, and Latin cuisines. Here, seafood takes center stage—shrimp and crab make for a lean yet luxurious filling that appeals to both seafood lovers and fans of low-carb, gluten-sensitive diets.

Crab and shrimp are staples in many American coastal regions—from the Gulf to the Pacific Northwest—and are often paired with creamy, tangy components like cheese, lemon, and mayonnaise. These flavors help to enhance the natural sweetness of the shellfish while giving the dish a rich, satisfying mouthfeel. The use of cream cheese and Parmesan provides depth, while the lemon juice and fresh parsley brighten and lift the filling, preventing it from feeling too heavy.

Why This Recipe Is the Best

This recipe stands out because of its perfect harmony of textures and flavors. The crab brings a flaky, slightly sweet elegance. The shrimp adds meaty bites that hold their own in the mix. Together, they form a symphony of seafood that is beautifully balanced by creamy ingredients, aromatic herbs, and the structural and flavor support of roasted bell peppers.

It’s also highly adaptable. You can use red, yellow, or orange bell peppers for a touch of sweetness, or green for a slightly more bitter, savory note. The optional breadcrumb topping offers a crisp, golden finish for those who like a contrast to the creamy filling. And if you’re cooking for a low-carb audience, you can omit the breadcrumbs entirely and still enjoy a rich, satisfying result.

Because it’s baked, this recipe doesn’t require deep frying or complicated stovetop searing—just mix, stuff, and bake. This hands-off approach makes it ideal for meal prepping or multitasking in the kitchen.

Health Benefits

Crab and Shrimp Stuffed Bell Peppers offer not only bold flavor but also excellent nutritional value. Both shrimp and crab are high in lean protein and low in fat, making them a smart choice for those looking to build or maintain muscle mass without consuming excess calories. They are also rich in vitamins and minerals, such as vitamin B12, selenium, and zinc, which are crucial for immune function and energy metabolism.

Bell peppers themselves are antioxidant powerhouses, especially red ones. They contain high levels of vitamin C, vitamin A, and beta-carotene. These nutrients support skin health, immune strength, and eye function. By roasting the peppers, you soften their texture while preserving much of their nutritional profile.

The use of fresh parsley not only adds flavor and color but also introduces important antioxidants and anti-inflammatory compounds. If you choose to add breadcrumbs, opt for whole grain or panko to introduce a bit of fiber and a light crunch.

Perfect For All Occasions

This dish is a true crowd-pleaser, making it ideal for everything from weeknight family dinners to date nights and holidays. It brings gourmet appeal to the table with relatively little effort and can be dressed up or down depending on the occasion.

For parties, you can even use smaller bell peppers (like mini sweet peppers) to create bite-sized versions of this recipe, turning it into an elegant appetizer platter. For meal prepping, these stuffed peppers reheat beautifully and make an excellent lunch served alongside a salad or roasted vegetables.

Because they’re naturally portioned, these peppers also work well for portion control or for serving to guests with specific dietary needs. You can make a few vegetarian versions (perhaps with mushrooms or artichokes) if you’re feeding a mixed crowd.

Customizable and Versatile

Another advantage of this recipe is its flexibility. While the original version features shrimp and crab, you could easily substitute or add scallops, lobster, or even canned tuna for a budget-friendly alternative. Don’t like cream cheese? Try ricotta or Greek yogurt for a tangy twist. You can also adjust the spice level with red pepper flakes or swap parsley for fresh dill or basil.

Seasoning-wise, the recipe is deliberately balanced to highlight the seafood, but adventurous cooks can explore Cajun, Old Bay, or lemon pepper blends to suit their preferences. You could even add a bit of hot sauce or Dijon mustard to the filling for added complexity.

Visual and Flavor Appeal

Few dishes strike such a visual impression as these stuffed bell peppers. The vibrant, colorful shells, especially when using a mix of red, yellow, and orange peppers, make for a stunning plate. When sliced open, the creamy seafood filling contrasts beautifully with the roasted pepper, and the golden breadcrumb topping adds a final touch of refinement.

Flavor-wise, this dish hits all the right notes: creamy, zesty, savory, and herbaceous with just a touch of sweetness from the pepper and crab. It’s a complete, balanced dish that doesn’t need sides—but pairs well with a crisp green salad or lightly buttered rice for those who want something extra.

Storage and Reheating Tips

These Crab and Shrimp Stuffed Bell Peppers store well in the fridge for up to 3 days in an airtight container. To reheat, place them in a 350°F (175°C) oven for 10–15 minutes or until warmed through. You can also microwave them, though the texture of the pepper may soften further.

They can also be frozen, though it’s best to do this before baking. Assemble the peppers, wrap them tightly in plastic wrap and foil, and freeze. When ready to bake, thaw in the fridge overnight and bake as directed, adding a few extra minutes if needed.

Conclusion

Crab and Shrimp Stuffed Bell Peppers are a shining example of how seafood can be both comforting and elegant. This recipe is simple enough for a weeknight but stunning enough to serve at a dinner party. Its creamy filling, savory seafood, and naturally sweet pepper shell come together in a harmony of flavors and textures that are hard to beat.

Rich in protein, nutrients, and flavor, this dish is as nutritious as it is delicious. The ingredients are flexible, the preparation is straightforward, and the results are always impressive. Whether you’re a seasoned seafood lover or just looking to try something new, this recipe is bound to become a favorite in your kitchen rotation.