Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers

This delicious recipe features sweet bell peppers stuffed with a savory mix of crab, shrimp, and other delightful ingredients. Perfect for a fancy dinner or a special occasion.


  • 4 large bell peppers (any color)
  • 1/2 lb (225 g) cooked crab meat, picked over for shells
  • 1/2 lb (225 g) cooked shrimp, peeled, deveined, and chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 small celery stalk, finely chopped
  • 1/2 cup (120 ml) mayonnaise
  • 1/4 cup (60 ml) sour cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1/4 cup (25 g) breadcrumbs
  • 1 tbsp (15 ml) lemon juice
  • 1 tsp (5 ml) Old Bay seasoning
  • 1/2 tsp (2.5 ml) paprika
  • 1/2 tsp (2.5 ml) black pepper
  • 2 tbsp (30 ml) fresh parsley, chopped
  • 2 tbsp (30 ml) olive oil
  • Salt to taste


  1. Prepare the Bell Peppers:
  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the bell peppers and remove the seeds and membranes.
  • Lightly coat the outside of the peppers with olive oil and place them in a baking dish. Bake for 10 minutes to soften slightly. Remove from the oven and set aside.
  1. Prepare the Filling:
  • In a large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add the chopped onion, garlic, and celery. Sauté until the vegetables are soft, about 5 minutes.
  • In a large mixing bowl, combine the cooked crab meat, chopped shrimp, sautéed vegetables, mayonnaise, sour cream, Parmesan cheese, lemon juice, Old Bay seasoning, paprika, black pepper, and fresh parsley. Mix well.
  1. Stuff the Peppers:
  • Spoon the filling mixture evenly into each bell pepper.
  • In a small bowl, mix the breadcrumbs with the remaining 1 tablespoon of olive oil.
  • Sprinkle the breadcrumb mixture evenly over the stuffed peppers.
  • Top with shredded mozzarella cheese.
  1. Bake the Stuffed Peppers:
  • Place the stuffed peppers back in the baking dish.
  • Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the peppers are tender.
  1. Serve:
  • Remove the peppers from the oven and let them cool for a few minutes before serving.
  • Garnish with additional fresh parsley if desired.
  • Serve warm and enjoy!


  • You can use any color of bell pepper, but red, yellow, or orange peppers tend to be sweeter.
  • If you prefer a bit of heat, add some finely chopped jalapeños to the filling mixture.
  • For a lower-carb version, omit the breadcrumbs.

Enjoy your Crab and Shrimp Stuffed Bell Peppers!

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