Go Back

Crab & Shrimp Stuffed Peppers

A delightful dish that combines the rich flavors of seafood with the sweetness of bell peppers, perfect for seafood lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Stuffing
  • 1 cup cooked crab meat Use fresh crab for the best flavor.
  • 1 cup cooked shrimp, chopped Thaw fully if using frozen shrimp.
  • 1 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/4 cup green onions, chopped
  • 1 tablespoon lemon juice Freshly squeezed is recommended.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste salt and pepper
Peppers
  • 4 large bell peppers Can use different colored peppers for variety.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the tops off the bell peppers and remove the seeds.
  3. In a mixing bowl, combine crab meat, chopped shrimp, cream cheese, sour cream, shredded cheese, green onions, lemon juice, garlic powder, paprika, salt, and pepper. Mix well until combined.
  4. Stuff each bell pepper with the crab and shrimp mixture, pressing down to pack it in.
Baking
  1. Place stuffed peppers upright in a baking dish and cover with aluminum foil.
  2. Bake for 25-30 minutes, until peppers are tender and filling is heated through.
  3. Remove foil and bake for an additional 10 minutes to brown the tops.
Serving
  1. Serve warm, optionally with a squeeze of fresh lemon juice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.