Quick tagline
Sweet bell peppers packed with a creamy seafood and rice filling, baked with melty cheese for an elegant yet comforting meal.
Recipe Card (at a glance)
Servings & Timing
- Yields: 4 stuffed peppers (4 servings)
- Prep: 20 minutes
- Bake: 25–30 minutes
- Total: ~50 minutes
- Dietary: Seafood • Comfort Dinner • Gluten-Free Friendly
Quick Ingredient Checklist
- Bell peppers
- Crab meat
- Shrimp
- Rice
- Onion, garlic, celery
- Mayo
- Mozzarella & Parmesan
- Parsley, lemon juice, Old Bay
- Olive oil, salt & pepper
Full Ingredient List
- 4 large bell peppers
- ½ lb crab meat, drained and flaked
- ½ lb cooked shrimp, chopped
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup celery, finely chopped
- ½ cup mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 1 tsp Old Bay seasoning
- Salt & pepper, to taste
- 2 tbsp olive oil
Concise Instructions (recipe card style)
- Preheat oven to 375°F (190°C). Cut tops off bell peppers, remove seeds.
- Sauté onion, garlic, and celery in olive oil until softened.
- In a large bowl, combine crab, shrimp, rice, sautéed vegetables, mayo, parsley, lemon juice, Old Bay, salt, and pepper. Stir in half the cheeses.
- Stuff peppers with mixture, place in baking dish.
- Top with remaining cheese, cover loosely with foil.
- Bake 25 minutes, uncover, and bake 5 more minutes until cheese is golden.
Quick Notes
- Use lump crab meat for best flavor.
- Shrimp should be pre-cooked and chopped bite-size.
- Peppers can be par-boiled 5 minutes before stuffing for a softer texture.
Brief Introduction
This dish feels like a coastal celebration in every bite. Tender bell peppers become the perfect vessels for a creamy, cheesy seafood filling that balances richness with freshness from lemon and parsley. Whether for a dinner party or a cozy weeknight meal, these stuffed peppers are impressive yet simple.
Step-by-Step Cooking Guide
Stage 1 — Prepare Peppers
- Slice off the tops of bell peppers, remove seeds and membranes.
- Optional: Boil peppers for 4–5 minutes to soften if you prefer a tender bite.
Stage 2 — Cook Aromatics
- Heat olive oil in a skillet.
- Sauté onion, garlic, and celery until fragrant and translucent (about 5 minutes).
Stage 3 — Mix the Filling
- In a large mixing bowl, combine crab meat, shrimp, cooked rice, sautéed veggies, mayonnaise, parsley, lemon juice, Old Bay, salt, and pepper.
- Fold in half the mozzarella and Parmesan.
Stage 4 — Stuff & Bake
- Fill each bell pepper generously with the seafood mixture.
- Place in a lightly greased baking dish.
- Sprinkle remaining cheeses on top.
- Cover loosely with foil and bake at 375°F for 25 minutes.
- Remove foil, bake an additional 5 minutes until cheese is melted and golden.
Stage 5 — Serve
- Garnish with fresh parsley and serve warm.
Ingredient Notes & Substitutions
- Rice: Use brown rice, quinoa, or cauliflower rice for a lighter twist.
- Seafood: Swap shrimp with scallops or even canned tuna in a pinch.
- Mayo substitute: Greek yogurt or sour cream for a tangy, lighter filling.
- Old Bay: Cajun seasoning works for a spicier profile.
Variations & Serving Suggestions
- Cheesy Upgrade: Add cream cheese (4 oz) for an ultra-rich filling.
- Spicy Kick: Mix in diced jalapeños or red pepper flakes.
- Italian Style: Use basil, oregano, and swap mozzarella with provolone.
- Serving Ideas: Pair with a simple green salad, garlic bread, or roasted potatoes. A chilled glass of white wine or sparkling water with lemon makes it restaurant-worthy.
Storage & Make-Ahead
- Refrigerator: Store leftovers in airtight container up to 3 days.
- Freezer: Freeze unbaked stuffed peppers (wrapped tightly) for up to 2 months. Bake directly from frozen at 350°F for ~45–50 minutes.
- Reheating: Warm in oven at 325°F until heated through. Microwave works but may soften peppers more.
- Make-Ahead: Filling can be prepped 1 day ahead and refrigerated. Stuff peppers just before baking.
Nutrition (per stuffed pepper, 1 of 4)
Approx: 370 kcal | 26g protein | 18g carbs | 22g fat
(Estimate; varies with seafood type and mayo/cheese brands.)
FAQ
Q: Can I make this without rice?
A: Yes! Try riced cauliflower, sautéed mushrooms, or simply extra seafood + veggies.
Q: Which bell pepper color is best?
A: Red, yellow, or orange are sweeter. Green is more savory and slightly bitter — choose based on preference.
Q: Can I use imitation crab?
A: You can, though real crab gives richer flavor. If using imitation, add a bit more Old Bay and lemon to enhance taste.
