Seafood Stuffed Peppers Recipe
Looking for the best Seafood Stuffed Peppers recipe? These colorful bell peppers are packed with juicy shrimp, sweet lump crab meat, seasoned rice, garlic, herbs, and melted cheese, then baked until perfectly tender. This easy seafood dinner is loaded with flavor, protein, and creamy goodness, making it perfect for weeknight meals or entertaining guests. Seafood-stuffed peppers are a popular variation that combines shrimp, crab, rice, and cheese for a hearty baked meal.
❤️ Why You’ll Love This Recipe
Packed with shrimp and lump crab meat
Creamy, cheesy, and full of flavor
Easy one-pan dinner
High-protein seafood meal
Great for meal prep
Perfect for family dinners and holidays
⏱️ Prep Time
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
🛒 Ingredients
For the Peppers
4 large bell peppers (red, yellow, or orange)
1 tablespoon olive oil
Seafood Filling
½ lb (225 g) shrimp, peeled, deveined, and chopped
½ lb (225 g) lump crab meat
2 cups cooked white rice
1 small onion, diced
½ cup celery, diced
3 garlic cloves, minced
2 tablespoons butter
½ teaspoon smoked paprika
1 teaspoon Cajun seasoning
½ teaspoon Old Bay seasoning
Salt and black pepper, to taste
Creamy Mixture
4 oz (115 g) cream cheese, softened
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
2 tablespoons chopped parsley
Topping
½ cup mozzarella cheese
Fresh parsley
Lemon wedges
👨🍳 Instructions
Step 1: Prepare the Peppers
Preheat the oven to 375°F (190°C).
Slice the tops off the peppers and remove the seeds.
Place them in a baking dish.
Step 2: Cook the Filling
Heat butter in a large skillet.
Sauté:
Onion
Celery
for 4–5 minutes.
Add garlic and cook for 30 seconds.
Add the shrimp and cook until just pink, about 2–3 minutes.
Fold in the crab meat carefully.
Step 3: Mix Everything
Add:
Cooked rice
Cream cheese
Mozzarella
Cheddar
Parmesan
Smoked paprika
Cajun seasoning
Old Bay seasoning
Parsley
Mix until creamy and well combined.
Step 4: Stuff the Peppers
Fill each bell pepper generously with the seafood mixture.
Top with the remaining mozzarella cheese.
Step 5: Bake
Cover loosely with foil.
Bake for 25 minutes.
Remove the foil and bake another 10 minutes, until the peppers are tender and the cheese is melted and lightly golden.
Step 6: Serve
Garnish with:
Fresh parsley
Lemon wedges
Serve with:
Garlic bread
Caesar salad
Roasted asparagus
Steamed broccoli
Rice pilaf
💡 Chef’s Tips
Use fresh lump crab meat for the sweetest flavor.
Don’t overcook the shrimp before baking—they’ll finish cooking in the oven.
Add chopped crawfish or scallops for an extra seafood twist.
Sprinkle with extra Parmesan before broiling for a beautifully golden crust.
🧊 Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze baked stuffed peppers for up to 2 months.
Reheat in a 350°F (175°C) oven until hot throughout.
🥗 Nutrition (Per Serving)
Calories: 520
Protein: 35g
Carbohydrates: 27g
Fat: 27g
Saturated Fat: 11g
Fiber: 3g
Sugar: 6g
Sodium: 760mg
❓ Frequently Asked Questions
Can I use frozen seafood?
Yes. Thaw the shrimp and crab completely and pat them dry before cooking to avoid excess moisture.
Can I make these ahead of time?
Absolutely. Assemble the stuffed peppers up to 24 hours in advance, refrigerate, and bake just before serving.
Can I make them low-carb?
Yes. Replace the cooked rice with cauliflower rice for a lower-carbohydrate version.
What goes well with Seafood Stuffed Peppers?
Garlic bread, a crisp green salad, roasted vegetables, asparagus, or buttered green beans are excellent side dishes.
