If you’re craving a seafood dinner that feels special yet remains easy to prepare, these crab and shrimp stuffed peppers are a perfect choice. Tender bell peppers are filled with a creamy, savory seafood mixture and baked until golden and fragrant. With approximately 350 calories per serving, this dish delivers indulgent flavor while staying balanced. The combination of sweet crab meat, juicy shrimp, and smooth cream cheese creates a rich filling with a delicate coastal taste. Garlic, onion, and lemon juice brighten the flavors, while seasoned breadcrumbs add texture and structure. Once baked, the peppers become tender and slightly caramelized, complementing the creamy seafood center beautifully. This recipe works well for family dinners, casual gatherings, or when you want something impressive without spending hours in the kitchen. It’s comforting, flavorful, and visually appealing on the plate.
⏱ Time & Servings
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: ~350 per serving
Ingredients
- 4 large bell peppers
- 1 cup lump crab meat, drained
- 1 cup shrimp, peeled, deveined, and chopped
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup seasoned breadcrumbs
- 2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Step-by-Step Preparation
Preheat your oven to 375°F and lightly grease a baking dish to prevent sticking.
Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in the prepared baking dish.
In a skillet over medium heat, warm a small amount of olive oil and sauté the chopped onion and garlic until soft and fragrant. This step enhances the depth of flavor in the filling.
In a mixing bowl, combine the sautéed onion mixture with cream cheese, crab meat, chopped shrimp, breadcrumbs, lemon juice, parsley, salt, and pepper. Stir gently until everything is evenly incorporated without breaking up the seafood too much.
Spoon the filling evenly into the prepared peppers, pressing lightly so they are fully stuffed.
Bake uncovered for about 25–30 minutes, or until the peppers are tender and the filling is heated through with a lightly golden top.
Allow the stuffed peppers to rest briefly before serving so the filling can set slightly.
Why This Recipe Works So Well
The natural sweetness of crab and shrimp pairs beautifully with the creamy texture of the filling. Lemon juice brightens the richness, while breadcrumbs create structure and a subtle crispness.
Common Mistakes to Avoid
Avoid overbaking, as seafood can become rubbery if cooked too long. Also, be sure to drain the crab meat well to prevent excess moisture in the filling.
Variations & Serving Ideas
Sprinkle extra breadcrumbs on top before baking for a crisp finish. For a different texture, swap breadcrumbs with cooked quinoa. Serve alongside a simple green salad or roasted vegetables for a complete meal.
Do you prefer your stuffed peppers extra creamy inside or with a crisp, golden topping on top? 😊
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Crab and Shrimp Stuffed Peppers
Ingredients
Method
- Preheat your oven to 375°F and lightly grease a baking dish to prevent sticking.
- Slice the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in the prepared baking dish.
- In a skillet over medium heat, warm a small amount of olive oil and sauté the chopped onion and garlic until soft and fragrant.
- In a mixing bowl, combine the sautéed onion mixture with cream cheese, crab meat, chopped shrimp, breadcrumbs, lemon juice, parsley, salt, and pepper. Stir gently until everything is evenly incorporated.
- Spoon the filling evenly into the prepared peppers, pressing lightly so they are fully stuffed.
- Bake uncovered for about 25–30 minutes, or until the peppers are tender and the filling is heated through with a lightly golden top.
- Allow the stuffed peppers to rest briefly before serving.