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Crab and Shrimp Stuffed Peppers

Tender bell peppers filled with a creamy seafood mixture of crab and shrimp, baked until golden and fragrant. This dish combines indulgent flavor with a balanced feel, perfect for family dinners and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large 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 For greasing and sautéing

Method
 

Preparation
  1. Preheat your oven to 375°F and lightly grease a baking dish to prevent sticking.
  2. 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.
  3. In a skillet over medium heat, warm a small amount of olive oil and sauté the chopped onion and garlic until soft and fragrant.
  4. 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.
  5. Spoon the filling evenly into the prepared peppers, pressing lightly so they are fully stuffed.
  6. Bake uncovered for about 25–30 minutes, or until the peppers are tender and the filling is heated through with a lightly golden top.
  7. Allow the stuffed peppers to rest briefly before serving.

Notes

For a crisp finish, sprinkle extra breadcrumbs on top before baking. Avoid overbaking as seafood can become rubbery. Drain crab meat well to prevent excess moisture.