Oh my goodness, let me tell you about these crab and shrimp stuffed bell peppers! They’re like little flavor-packed treasures that burst with the taste of the sea. Imagine biting into a tender, sweet bell pepper filled with a creamy, savory seafood mixture that just melts in your mouth. It’s honestly one of those dishes that brings everyone together, and I can’t help but reminisce about the last family gathering where I made these. My aunt couldn’t stop raving about them, and I swear I saw my cousin sneak a second one when he thought no one was watching! Trust me, once you make these crab and shrimp stuffed bell peppers, they’ll become an instant favorite at your table too. They’re perfect for a cozy dinner or a festive occasion, and I promise, everyone will be asking for the recipe!
Ingredients for Crab and Shrimp Stuffed Bell Peppers
For these scrumptious crab and shrimp stuffed bell peppers, you’ll need the following ingredients:
- 4 bell peppers
- 1 cup crab meat
- 1 cup shrimp, chopped
- 1/2 cup cooked rice
- 1/2 cup cream cheese
- 1/4 cup green onions, chopped
- 1/2 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Feel free to get creative with the seafood—if you have a favorite, toss it in! Just remember to chop everything nicely so all those flavors blend perfectly together. Happy cooking!
How to Prepare Crab and Shrimp Stuffed Bell Peppers
Preheat the Oven
First things first, let’s get that oven preheating to 375°F (190°C). This is the perfect temperature to get those peppers tender and delicious while the filling gets all warm and bubbly!
Prepare the Bell Peppers
Now, grab those bright, colorful bell peppers! Cut the tops off each one and gently remove the seeds from inside. I like to use a small knife to carefully carve around the insides—it makes for an easier stuffing later on. Make sure not to slice through the bottom so your filling stays nice and snug!
Make the Filling
In a mixing bowl, combine the crab meat, chopped shrimp, cooked rice, cream cheese, and green onions. Sprinkle in the garlic powder and paprika, then season with salt and pepper to taste. Mix everything together until it’s well combined—this usually takes about 2-3 minutes. You want that creamy filling to be packed with flavor!
Stuff the Peppers
Now comes the fun part! Take that delightful filling and generously stuff it into each bell pepper. Don’t be shy—really pack it in there! The more filling, the better, right? Just make sure the tops are nicely mounded so you get that cheesy goodness on top later.
Bake the Stuffed Peppers
Place the stuffed peppers upright in a baking dish. It’s okay if they’re snug; they’ll hold each other up! Top each pepper with a sprinkle of shredded cheese—because, yes, cheese makes everything better. Now, pop them in the oven and bake for 25-30 minutes. You’ll know they’re done when the peppers are tender and the cheese is all melty and golden. Yum!
Why You’ll Love This Recipe
- Quick to prepare—perfect for busy weeknights!
- Delicious seafood flavor that will impress your family and friends.
- Healthy option packed with protein from the crab and shrimp.
- Colorful presentation makes it a feast for the eyes, too!
- Perfect for gatherings or potlucks—everyone loves them!
- Customizable—feel free to switch up the seafood or spices to suit your taste!
- Gluten-free, so it fits a variety of dietary needs.
This recipe really checks all the boxes for a satisfying meal that’s both easy to make and bursting with flavor. You’re going to love it!
Tips for Success
Alright, let’s make sure your crab and shrimp stuffed bell peppers turn out absolutely perfect! Here are some of my best tips to ensure you nail this recipe:
- Taste as You Go: Don’t hesitate to taste the filling before stuffing the peppers. If you think it needs a little more salt or spice, go ahead and adjust! You want that filling to be bursting with flavor.
- Even Filling Distribution: When stuffing your peppers, try to distribute the filling evenly. I like to use a spoon to press it down a bit. This way, every bite will have that delicious seafood goodness!
- Mix It Up: Feel free to get creative with the ingredients! If you have other seafood on hand, toss it in. You could even add some veggies for a bit of crunch—like diced celery or bell pepper scraps!
- Check for Doneness: Keep an eye on your peppers while they’re baking! If they start to look a little too brown on top, you can cover them loosely with foil for the last few minutes to prevent burning.
- Let Them Rest: Once they’re out of the oven, let your stuffed peppers rest for a few minutes before serving. This helps the filling set a bit and makes them easier to eat.
With these tips, you’ll be a stuffed pepper pro in no time! Enjoy the cooking process and savor every bite of your delicious creation!
Nutritional Information
Let’s talk numbers! Here’s the estimated nutritional information for each crab and shrimp stuffed bell pepper. Keep in mind that these values are based on typical ingredients and can vary slightly depending on what you use:
- Calories: 350
- Fat: 20g
- Protein: 20g
- Carbohydrates: 25g
- Sugar: 3g
- Sodium: 600mg
- Fiber: 3g
This delicious dish is not only satisfying but also offers a good balance of protein and healthy fats, making it a fantastic choice for a main course. Enjoy knowing you’re indulging in something that tastes amazing while also being mindful of your nutrition!
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw and chop the shrimp before adding it to your filling. It’ll work perfectly, and you won’t lose any of that delicious seafood flavor!
What can I substitute for crab meat?
If crab isn’t your thing, you can easily swap it out for other seafood like scallops, or even use canned tuna or salmon. Just keep in mind that the flavor will change a bit, but it’ll still be tasty!
Can I make these stuffed peppers ahead of time?
Definitely! You can prepare the filling and stuff the peppers a day in advance. Just cover them tightly and pop them in the fridge. When you’re ready to bake, they might need an extra few minutes in the oven since they’ll be cold.
How do I know when the peppers are done baking?
The stuffed peppers are done when they’re tender and the cheese on top is bubbly and golden. You can poke them with a fork or knife to check for tenderness—if it goes in easily, they’re ready to eat!
What should I serve with crab and shrimp stuffed bell peppers?
These make a great stand-alone dish, but I love to serve them with a fresh side salad or some garlic bread for a complete meal. The options are endless, so feel free to get creative with your sides!
Storage & Reheating Instructions
So, if you happen to have any leftovers (which I doubt because they’re so delicious!), here’s how to store and reheat your crab and shrimp stuffed bell peppers to keep them just as amazing as when they came out of the oven.
First, let the stuffed peppers cool completely before storing them. This helps prevent condensation from making them soggy. Place the leftovers in an airtight container and pop them in the fridge, where they’ll last for up to 3 days. If you want to keep them for a bit longer, you can freeze them! Just wrap each pepper tightly in plastic wrap and then place them in a freezer-safe bag or container. They should be good for about 2 months in the freezer.
When you’re ready to enjoy your leftovers, here’s how to reheat them:
- From the fridge: Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and cover them loosely with foil. Bake for about 15-20 minutes, or until they’re heated through. Remove the foil for the last 5 minutes to let the cheese get a little bubbly again!
- From the freezer: It’s best to thaw them in the fridge overnight first. Then, follow the same reheating instructions as above. If you’re in a hurry, you can also microwave them. Just make sure to cover them with a microwave-safe lid or plate to keep moisture in. Heat in 30-second intervals until they’re hot all the way through.
With these tips, your stuffed peppers will taste just as scrumptious as the first time you made them! Happy reheating!
For more delicious recipes, check out this stuffed peppers recipe or this seafood paella recipe!
Print
Crab and Shrimp Stuffed Bell Peppers: 7 Ways to Savor Delight
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Delicious crab and shrimp stuffed bell peppers filled with savory seafood.
Ingredients
- 4 bell peppers
- 1 cup crab meat
- 1 cup shrimp, chopped
- 1/2 cup cooked rice
- 1/2 cup cream cheese
- 1/4 cup green onions, chopped
- 1/2 cup shredded cheese
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a bowl, mix crab meat, shrimp, rice, cream cheese, green onions, garlic powder, paprika, salt, and pepper.
- Stuff the mixture into the bell peppers.
- Place the stuffed peppers in a baking dish.
- Top with shredded cheese.
- Bake for 25-30 minutes or until the peppers are tender.
Notes
- You can substitute any seafood you prefer.
- Adjust spices according to your taste.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 100mg
Keywords: crab and shrimp stuffed bell peppers
