Crab and Shrimp Stuffed Bell Peppers

Colorful bell peppers filled with sweet crab meat and juicy shrimp create a dish that looks as impressive as it tastes. The combination of seafood with sautéed vegetables, herbs, and melty cheese transforms ordinary peppers into something truly special without hours in the kitchen. The beauty of these stuffed peppers lies in their simplicity – each pepper becomes an edible bowl holding a treasure of flavors that meld together during baking.

I first made these stuffed peppers for my daughter's birthday dinner last spring. She adores seafood but I needed something that wouldn't keep me in the kitchen all evening. These peppers were the perfect solution – I prepared everything earlier that afternoon and simply popped them in the oven just before our guests arrived. The kitchen filled with the most incredible aroma as they baked.

Perfect Ingredients for Stuffed Peppers

• Large bell peppers: Red and yellow varieties offer natural sweetness that complements the seafood beautifully; look for peppers with flat bottoms that stand upright easily
• Lump crab meat: Splurge on fresh lump crab if possible; the larger pieces create pockets of sweet flavor throughout the filling
• Fresh shrimp: Medium-sized shrimp chopped into bite-sized pieces distribute evenly in the mixture; avoid pre-cooked shrimp which can become rubbery
• Aromatic vegetables: The trio of onion, celery, and garlic creates a flavor foundation similar to what you'd find in crab cakes
• Panko breadcrumbs: Japanese-style breadcrumbs provide a lighter texture than traditional breadcrumbs while still binding everything together
• Fresh herbs: Parsley brightens the rich filling; flat-leaf Italian parsley has more pronounced flavor than curly varieties
• Sharp cheddar cheese: The tangy sharpness cuts through the richness of the seafood; buy blocks and grate it yourself for better melting

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I've tried making these with both jumbo lump and backfin crab meat, and honestly, the backfin works perfectly well at a lower price point. Just be sure to pick through it carefully for any stray bits of shell.

Step-by-Step Cooking Instructions

Step 1:

Cut the tops off cleanly, creating a "lid" that you can replace before baking if desired. Remove all seeds and white membrane using a small paring knife, being careful not to pierce through the pepper walls. A grapefruit spoon works wonderfully for scraping out the inside.

Step 2:

Heat olive oil in a skillet until it shimmers but doesn't smoke. Add finely diced onions and cook until they become translucent with slightly golden edges, about 5-6 minutes. This slow cooking develops natural sweetness. Add celery and cook until it softens but still maintains some crunch, approximately 3 minutes more.

Step 3:

Add minced garlic and mushrooms (if using) to the pan. Cook just until fragrant, about 1 minute for the garlic to prevent bitterness. The mushrooms will release moisture and then begin to brown slightly. This entire vegetable mixture forms your flavor foundation.

Step 4:

In a large bowl, gently combine the sautéed vegetables with crab meat and chopped shrimp. Use a folding motion rather than stirring to keep the crab pieces intact. This preserves those delicious chunks of crab throughout your filling.

Step 5:

Sprinkle panko breadcrumbs evenly over the seafood mixture along with chopped parsley, lemon juice, and seasonings. Fold everything together just until combined, being careful not to overmix which would break down the delicate seafood.

Step 6:

Stand the prepared peppers upright in your baking dish and spoon the filling into each one, pressing gently to fill all spaces without compacting too firmly. The filling should mound slightly at the top of each pepper.

Step 7:

Pour chicken broth into the baking dish around (not over) the peppers, creating about ¼-inch depth of liquid. This creates steam during baking that helps cook the peppers to tender perfection without drying out.

Step 8:

Sprinkle shredded cheddar cheese over each filled pepper, allowing some to cascade down the sides which creates beautiful caramelized cheese edges during baking.

Step 9:

Cover the baking dish with foil, tenting slightly to prevent the cheese from sticking. Bake for 20 minutes, then remove the foil and continue baking for another 10 minutes until the cheese bubbles and develops golden-brown spots.

The Perfect Balance of Seafood

These stuffed peppers showcase both crab and shrimp without either overpowering the other. The sweetness of the crab shines through while the shrimp adds a wonderful texture contrast. I've found that using already cooked shrimp works perfectly fine since they're protected by the moisture of the other ingredients during baking.

Some recipes call for only one type of seafood, but I've discovered that the combination creates a more interesting flavor profile. The different textures – the delicate flakiness of crab with the pleasant firmness of shrimp pieces – make each bite more exciting.

Make-Ahead Magic for Entertaining

One of my favorite things about this recipe is how perfectly it works for entertaining. You can prepare the entire dish up to 24 hours ahead, keeping the stuffed peppers covered in the refrigerator until about 30 minutes before baking. Just let them come to room temperature while the oven preheats.

I've served these at everything from casual family dinners to more formal gatherings. They present beautifully on the plate and portion control is built right in – each person gets their own colorful pepper filled with seafood goodness.

My mother-in-law claimed she didn't like bell peppers until she tried this dish at our house last Christmas. The long, slow baking transforms the peppers into sweet vessels without any of the bitterness that sometimes comes with raw peppers. The following week, she called asking for the recipe to make for her bridge club!

Beyond Bell Peppers

While traditional bell peppers work beautifully, don't hesitate to experiment with other vegetables as your "container." I've adapted this filling for hollowed-out large tomatoes in summer when they're at their peak, reducing the cooking time slightly. Small acorn squash halves make a wonderful fall variation, though they require par-baking before stuffing.

The filling itself can become a delicious dip – simply chop the ingredients a bit finer, adjust the breadcrumb amount for a thicker consistency, and bake in a shallow dish topped with cheese. Serve with crackers or toasted baguette slices for an appetizer version of this beloved dish.

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I still remember the first time I made these stuffed peppers – it was for my husband's birthday shortly after we were married. I was nervous about cooking seafood (it seemed so fancy back then!), but this recipe proved foolproof. Fifteen years later, it remains one of our special occasion meals, the one my family requests most often when we have something to celebrate. There's something so satisfying about creating a dish that looks this impressive with such straightforward preparation – it's my secret weapon for effortless entertaining.

Frequently Asked Questions

→ Can I make these stuffed peppers ahead of time?

Yes! You can prepare the stuffed peppers up to 24 hours in advance. Complete all steps up to placing them in the baking dish, then cover and refrigerate. When ready to cook, add the broth and bake as directed, adding about 5-10 minutes to the cooking time.

→ What can I substitute for the seafood if I have allergies?

You can replace the seafood with cooked chicken, ground turkey, or for a vegetarian option, a mixture of cooked quinoa and black beans. The seasonings in the recipe will still work well with these substitutions.

→ Is it necessary to blanch the peppers before baking?

Blanching is optional but recommended. It softens the peppers slightly so they don't remain too crunchy after baking. If you prefer firmer peppers, you can skip this step, but you may need to extend the baking time by 5-10 minutes.

→ What sides pair well with these stuffed peppers?

These peppers pair wonderfully with garlic bread, a simple green salad, roasted asparagus, or a side of rice pilaf. For a complete seafood-themed meal, serve with a light seafood bisque as a starter.

→ Can I freeze these stuffed peppers?

Yes, you can freeze them either before or after baking. If freezing before baking, allow to thaw in the refrigerator overnight before cooking. If freezing after baking, thaw and reheat in a 350°F oven until warmed through, about 20 minutes.