These seafood stuffed bell peppers are a hearty, oven-baked dinner packed with tender shrimp, sweet crab, and flavorful rice. They’re comforting yet fresh, with a perfect balance of savory spices and melted cheese.
This dish is simple enough for weeknights but impressive enough for guests.
Why You’ll Love This Recipe
These stuffed peppers are filled with a rich seafood mixture that’s both satisfying and flavorful.
The combination of shrimp, crab, and spices creates a bold yet balanced taste.
They’re baked until tender and topped with melted cheese for a comforting finish.
This recipe is easy to prepare and works well for meal prep or entertaining.
What You’ll Need (Ingredient Highlights)
Bell peppers act as a naturally sweet and colorful vessel for the filling.
Shrimp and crab provide a tender, slightly sweet seafood base.
Cooked white rice helps bind the filling and makes it hearty.
Old Bay seasoning and paprika bring a classic seafood flavor.
Lemon juice adds brightness and balances the richness.
Pro Tips Before You Start
Pre-bake the peppers to ensure they soften evenly and don’t stay crunchy.
Use fully cooked and well-drained seafood to avoid excess moisture.
Taste the filling before stuffing to adjust seasoning as needed.
Handle crab meat gently to keep the lumps intact.
How to Make Seafood Stuffed Bell Peppers
Step 1 – Prep the oven and peppers
Preheat oven to 400°F (204°C) and line a baking sheet with parchment paper.
Step 2 – Prepare the peppers
Slice bell peppers in half lengthwise, remove seeds and membranes, brush with olive oil, and season with salt and pepper.
Step 3 – Pre-bake the peppers
Place peppers cut-side up on the baking sheet and bake for 20 minutes until slightly softened.
Step 4 – Cook the aromatics
Melt butter in a skillet over medium heat, then cook diced onion until soft. Add garlic and cook briefly.
Step 5 – Add spices
Stir in paprika, Old Bay seasoning, and cayenne pepper until fragrant.
Step 6 – Add seafood
Mix in shrimp and crab meat and cook just until heated through.
Step 7 – Combine filling
Add cooked rice, stir well, then remove from heat and mix in lemon juice. Season to taste.
Step 8 – Stuff the peppers
Fill each pepper half with the seafood mixture, slightly mounding the top.
Step 9 – Add cheese and bake
Top with shredded cheese and return to the oven for 10 minutes until melted and bubbly.
Step 10 – Rest and serve
Let rest for a few minutes, garnish with parsley if desired, and serve warm.
What to Serve Them With
Serve with a crisp green salad for a fresh contrast.
Pair with crusty bread to soak up the flavorful filling.
Add a light soup or roasted vegetables for a complete meal.
Variations / Substitutions
Swap crab for more shrimp or even cooked scallops.
Use brown rice or quinoa instead of white rice for a different texture.
Try mozzarella or Monterey Jack cheese for a milder flavor.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until warmed through.
Freeze stuffed peppers without cheese for up to 2 months.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the filling and stuff the peppers ahead, then bake when ready.
How should I store leftovers?
Keep them in an airtight container in the refrigerator.
Can I freeze this dish?
Yes, freeze before or after baking for best results.
Can I substitute some of the ingredients?
Yes, you can adjust seafood or grains based on preference.
How long does this recipe take to make?
It typically takes about 45–50 minutes total.
Is this recipe kid-friendly?
Yes, just reduce the cayenne for less heat.
Can I make this dish gluten-free or dairy-free?
Yes, use dairy-free cheese or skip cheese entirely.
What should I serve it with?
It pairs well with salads, bread, or roasted vegetables.
Do I need special equipment?
No, just basic kitchen tools and a baking sheet.
How do I know when it’s perfectly cooked?
The peppers should be tender and the cheese melted and golden.
Final Thoughts
These seafood stuffed bell peppers are a flavorful, satisfying dish that combines comfort and freshness in every bite.
They’re perfect for weeknight dinners or special occasions when you want something both hearty and impressive.
Full Recipe Card
Ingredients
4 large bell peppers, any color (I used red and yellow peppers)
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons butter
1 small red onion, finely diced (about ¾ cup)
2 teaspoons garlic, minced
1 teaspoon paprika
1 teaspoon Old Bay seasoning
½ teaspoon cayenne pepper
1 ½ cups cooked baby shrimp
1 cup jumbo lump crab meat
1 ½ cups cooked white rice
2 tablespoons freshly squeezed lemon juice
Salt and pepper, to taste
¾ cup sharp cheddar cheese, shredded
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
Slice peppers in half lengthwise and remove seeds. Brush with oil and season.
Bake peppers for 20 minutes until slightly softened.
Melt butter in a skillet and cook onion until soft. Add garlic and cook briefly.
Stir in paprika, Old Bay seasoning, and cayenne.
Add shrimp and crab, cooking until heated through.
Mix in rice, remove from heat, add lemon juice, and season.
Stuff peppers with the mixture and top with cheese.
Bake for 10 minutes until cheese is melted and golden.
Rest briefly, garnish if desired, and serve warm.
