These Seafood Stuffed Bell Peppers are full of flavor, easy to make, and perfect for a weeknight dinner or special occasion. Sweet bell peppers are packed with tender shrimp, jumbo lump crab, rice, and a touch of zesty spices, then baked with melty cheddar on top. They’re colorful, comforting, and satisfying for seafood lovers of all ages. If you love stuffed peppers, you’ll also enjoy my classic Stuffed Peppers and Southwest Anaheim Stuffed Peppers for more fun and flavorful dinner ideas.
Ingredients & Substitutions
- Bell Peppers: These are the stars of the show! I used red and yellow for a pretty presentation and a sweet flavor. But any color works (green, red, yellow, or orange).
- Olive Oil: Just a little brush on the peppers before baking keeps them tender and flavorful. Avocado or vegetable oil works too.
- Butter: I sauté the onions in butter for richness, but you could swap it with olive oil for a lighter version.
- Red Onion: Adds sweetness and depth. I used finely diced red onion, but yellow onion works perfectly as well.
- Garlic: Fresh minced garlic gives a bold flavor. Jarred garlic works in a pinch if you’re short on time.
- Seasonings: I used paprika, Old Bay, cayenne, salt, and black pepper for depth and a touch of heat. Smoked paprika adds extra smokiness, but regular paprika is fine. Adjust the cayenne to make it milder or spicier.
- Cooked Baby Shrimp: Adds tender, flavorful seafood bites. Use peeled and deveined shrimp, and thaw if frozen.
- Jumbo Lump Crab Meat: Sweet, delicate crab flavor makes these peppers special. Fresh or canned works, just check for shells.
- Cooked White Rice: I used leftover rice, which is perfect here. Brown rice works too, if preferred.
- Lemon Juice: Freshly squeezed brightens all the flavors. About half a lemon or 2 tablespoons is perfect. Lime juice works if you want a little twist.
- Cheese: Sharp cheddar melts beautifully on top. Monterey Jack or pepper Jack are tasty alternatives.
FAQs
Can I make these stuffed peppers ahead of time?
Yes! You can prepare the peppers and the seafood-rice filling ahead of time. Store them separately in airtight containers in the refrigerator for up to 24 hours. Stuff and bake just before serving for the best texture.
Can I use other types of seafood?
Absolutely! Swap shrimp or crab for scallops, cooked lobster, or even cooked canned tuna. Just make sure the seafood is already cooked so it warms quickly in the oven without overcooking.
What if I don’t have jumbo lump crab meat?
You can use claw or backfin crab, or even canned crab; just make sure to pick over the shells carefully. The flavor will still be delicious!
Can I make these peppers spicier or milder?
Yes! Adjust the cayenne pepper to taste. You can also experiment with smoked paprika for extra depth, or omit the heat entirely for a milder version.
Can I freeze stuffed peppers?
Yes! Cook the peppers and filling, then let them cool completely. Wrap each stuffed pepper individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight, then bake until heated through and the cheese is bubbly.
Serving Ideas
- Serve warm as a main dish: These peppers are hearty, colorful, and full of flavor on their own. Pair them with a simple side salad or vegetables like roasted Brussels sprouts or roasted asparagus for a balanced meal.
- Add a little kick: A drizzle of jalapeño hot sauce (or your favorite variety) or a dollop of spicy aioli brings extra zing, perfect for those who like a little heat.
- Make it a party platter: Slice peppers into smaller portions for a fun appetizer or buffet option. They’re great for entertaining because they’re already portioned and easy to pick up.
- Pair with simple sides: Garlic breadsticks, cheesy garlic dinner rolls, or a light lemon rice side complement the seafood filling beautifully without overpowering it.
- Add a fresh garnish: Sprinkle with chopped parsley or cilantro for color and a touch of freshness that makes the dish feel extra special.
How to Store Seafood Stuffed Bell Peppers
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Freezer: Wrap stuffed peppers individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight, then bake until heated and the cheese is bubbly.
Seafood Stuffed Bell Peppers
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, reduce if you prefer milder heat
- 1 ½ cups (8 ounces) cooked baby shrimp, thawed if frozen
- 1 cup jumbo lump crab meat, fresh or canned, carefully checked for shells
- 1 ½ cups (279 g) cooked white rice
- 2 tablespoons freshly squeezed lemon juice, about ½ lemon
- Salt and pepper, to taste
- ¾ cup (85 g) sharp cheddar cheese, shredded
- Fresh parsley, chopped (optional garnish)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Slice the bell peppers in half lengthwise and remove stems, seeds, and membranes. Brush lightly with olive oil, sprinkle with salt and black pepper, and place cut-side up on the baking sheet.
- Bake the peppers for 20 minutes to slightly soften them; this makes stuffing easier and prevents soggy spots later.
- While the peppers bake, melt the butter in a large skillet over medium heat. Add the diced red onion and cook for about 5 minutes, or until softened. Stir in the minced garlic and cook for another minute.
- Sprinkle in paprika, Old Bay seasoning, and cayenne pepper, stirring to combine.
- Add the baby shrimp and crab meat and cook just until heated through, about 2 minutes.
- Stir in the cooked white rice and cook for another 3 minutes, mixing well. Remove from heat, squeeze in the lemon juice, and season with additional salt and black pepper to taste. The mixture should be flavorful and moist but not soupy.
- Carefully remove the peppers from the oven (they’ll be hot!). Spoon the seafood-rice mixture into each pepper half, mounding slightly.
- Top each stuffed pepper with shredded cheese. Return the pan to the oven and bake for 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Let the peppers rest for 2 to 3 minutes, then garnish with chopped parsley if desired. Serve warm.
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