🦀🍤 Crab and Shrimp Stuffed Bell Peppers

Crab and Shrimp Stuffed Bell Peppers are a rich, savory baked dish where sweet bell peppers are filled with a creamy seafood mixture of crab and shrimp, then baked until golden and bubbly.

🧾 Ingredients

🫑 Peppers

3–4 large bell peppers (any color)
1 tsp salt (for boiling water, optional pre-softening)

🦀🍤 Seafood filling

200 g shrimp (peeled, chopped)
200 g crab meat (fresh or canned)
2 tbsp butter or olive oil
3 cloves garlic (minced)
½ onion (finely chopped)
½ cup cream cheese or mayonnaise
½ cup shredded cheese (cheddar or mozzarella)
1 tsp paprika
½ tsp black pepper
Salt to taste
1 tbsp lemon juice
2 tbsp chopped parsley (optional)

🧀 Topping

Extra shredded cheese
Breadcrumbs (optional for crunch)

👩‍🍳 Instructions

1. Prep the bell peppers

Cut peppers in half lengthwise (or top off if you prefer boat-style)
Remove seeds and membranes
Optional: boil for 2–3 minutes to soften slightly
Place in a baking dish

2. Cook the filling

Heat butter in a pan
Sauté onion and garlic until soft
Add shrimp and cook until pink (2–3 minutes)
Stir in crab meat
Add paprika, salt, pepper, and lemon juice
Remove from heat and mix in cream cheese + shredded cheese

👉 The mixture should be creamy and thick, not watery.

3. Stuff the peppers

Spoon filling into each bell pepper generously
Press slightly to pack it in
Top with extra cheese (and breadcrumbs if using)

4. Bake

Preheat oven to 180°C (350°F)
Bake for 20–25 minutes
Until peppers are tender and top is golden and bubbling

😋 Result

Sweet roasted peppers
Creamy, cheesy seafood filling
Rich crab + shrimp flavor with a slight citrus lift

💡 Tips

Don’t overcook shrimp (it will turn rubbery)
Add a pinch of chili flakes for heat
Use fresh crab for best flavor if available
Serve with rice, salad, or garlic bread

If you want, I can also make:

🔥 Spicy Cajun version
🧀 Extra cheesy restaurant-style version
🍚 Low-carb keto version
🐟 Seafood mix upgrade with scallops or fish chunks