When you want to elevate your dinner routine with something that’s both elegant and simple, this Crab and Shrimp Stuffed Bell Peppers recipe is an absolute game-changer. Bursting with fresh seafood flavors wrapped inside vibrant, tender bell peppers, it’s the perfect dish for quick family meals or when you’re following a healthy eating for two plan but still crave a bit of indulgence. Whether it’s a weekday dinner or a special occasion, these stuffed peppers deliver a rich, satisfying meal that’s packed with protein and nutrients, making it an excellent choice for those seeking high protein meals that are also light and wholesome.
The beauty of this dish lies in its balance—the sweetness of bell peppers complements the delicate crab and shrimp, while a touch of seasoning brings everything to life. Plus, it’s a budget-friendly recipe that doesn’t sacrifice flavor, making it a fantastic pick for meal planning and best dinner prep meals. Let’s dive in and explore why this recipe deserves a spot on your table.
Why You’ll Love This Recipe
First, this recipe is packed with high-quality protein, thanks to the combination of crab meat and shrimp, which makes it perfect for anyone on a protein eating plan or a high protein keto meal plan. It’s a nutritious option that doesn’t feel heavy or greasy. The bell peppers add a pop of color, fiber, and antioxidants, enhancing the health benefits and visual appeal.
Another reason to love this recipe is its versatility. Whether you’re cooking for one or prepping meals for two delivered, you can easily adjust the portions. It also fits beautifully into healthy boxed meals or meal prep microwave lunches, offering a delicious alternative to typical reheated dishes.
The recipe is straightforward and approachable — no fancy techniques, just straightforward cooking that results in a dish impressive enough to serve guests or treat your family to something special on any night of the week.
What Makes This Recipe Special?
What sets this stuffed pepper recipe apart is the marriage of fresh seafood flavors with herbs, cheese, and spices that give it depth without overpowering the natural sweetness of the crab and shrimp. The use of Old Bay seasoning and a hint of cayenne pepper adds that subtle seafood-friendly zest, while Parmesan cheese adds a nutty, savory crunch on top when baked.
Stuffing the peppers with a blend that includes cooked rice (or a low-carb alternative if you prefer) keeps the filling hearty and satisfying, perfect for high protein high carb low fat meals. The final bake softens the peppers just enough to create a tender yet firm vessel that holds the filling beautifully.
This recipe also works wonderfully for best meal prep plans since the stuffed peppers hold up well in the fridge and reheat nicely without losing flavor or texture.
Ingredients
- 4 large bell peppers (any color, red and yellow add natural sweetness)
- 1 cup crab meat (fresh or canned, drained)
- 1 cup shrimp (peeled, deveined, chopped)
- 1 cup cooked rice (white or brown)
- ½ cup breadcrumbs (optional, for topping)
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- ¼ cup fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (optional)
How to Make It Step-by-Step
- Preheat your oven to 375°F (190°C) to get it ready for baking these beauties.
- Prepare the bell peppers by cutting off the tops and removing seeds and membranes. Lightly brush the outsides with olive oil for a bit of shine and flavor.
- Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and chopped bell pepper until they soften and become fragrant—about 5 minutes.
- Add the chopped shrimp to the skillet and cook until pink and opaque, about 3 minutes. Then gently fold in the crab meat, cooked rice, fresh parsley, lemon juice, dried oregano, dried basil, Old Bay seasoning, cayenne (if using), salt, and pepper. Cook together for another 2–3 minutes to let the flavors meld.
- Spoon the mixture generously into each bell pepper, pressing down lightly to pack it in.
- Sprinkle the tops with breadcrumbs and grated Parmesan cheese to create a golden crust once baked.
- Place the stuffed peppers upright in a baking dish, cover loosely with foil, and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the tops are golden brown and the peppers are tender but still hold their shape.
- Let cool slightly before serving. Garnish with extra parsley and lemon wedges for a bright finish.
Tips for Best Results
- Use fresh or high-quality frozen seafood, thawed and patted dry, to avoid excess moisture in the filling.
- Swap white rice for brown rice or quinoa for a vegan low calorie meal plan twist and added nutrition.
- If you like your peppers softer, pre-blanch them in boiling water for 5 minutes before stuffing.
- Don’t skip the Parmesan and breadcrumb topping — it adds a high protein high carb low fat meal touch that’s both textural and flavorful.
- Feel free to prep the filling a day ahead to save time on busy evenings, perfect for best meal prep healthy routines.
Ingredient Substitutions & Variations
- Substitute mayonnaise for cream cheese in the filling for a creamier texture.
- Swap Old Bay seasoning with Cajun spices or smoked paprika for a different flavor profile.
- Use gluten-free breadcrumbs to make this dish gluten-free.
- Replace crab meat with lobster or scallops for a luxurious upgrade.
- For a vegetarian twist, omit seafood and double up on mushrooms and cheese for the filling.
Serving Suggestions
Serve these stuffed peppers alongside a fresh side salad with lemon vinaigrette or a light quinoa pilaf to keep the meal balanced.
Garlic bread or a crusty baguette pairs well if you want something more filling, perfect for healthy comfort food lovers.
For a lighter touch, steamed green beans or roasted asparagus complement the seafood flavors beautifully.
Pairing Ideas (Drinks, Sides, etc.)
A crisp white wine like Sauvignon Blanc or a sparkling rosé pairs perfectly with the seafood’s delicate flavors.
Non-alcoholic options like iced herbal tea with lemon or sparkling water with a hint of cucumber keep things fresh and light.
For sides, a simple cucumber salad or Mediterranean chickpea salad makes for a colorful and nutritious addition.
How to Store and Reheat Leftovers
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days.
Reheat gently in the oven at 350°F (175°C) covered with foil for about 15 minutes or until warmed through, maintaining the texture of the peppers and filling.
Microwaving is quicker but can sometimes make the peppers a little soggy; if microwaving, cover loosely and heat in short intervals.
Make-Ahead and Freezer Tips
Assemble the stuffed peppers but don’t bake them before freezing. Wrap each pepper individually with plastic wrap and aluminum foil.
Freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking, adding extra 10 minutes to the baking time.
This approach makes it perfect for ready made protein meals or healthy meal plans for two who want convenience without compromising quality.
Common Mistakes to Avoid
- Overfilling the peppers, which can cause spills and uneven cooking.
- Using seafood with too much moisture — always dry your crab and shrimp well.
- Skipping the breadcrumb topping; it adds essential texture and flavor.
- Forgetting to preheat your oven, which helps ensure even cooking.
Frequently Asked Questions (FAQ)
Can I use frozen crab meat and shrimp?
Yes! Just thaw completely and pat dry to avoid soggy filling.
Can I prepare this recipe ahead of time?
Absolutely. Assemble and refrigerate for up to 24 hours before baking.
Can I substitute other seafood for crab?
Yes, lobster, scallops, or just shrimp work well too.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free breadcrumbs.
How do I make this recipe keto-friendly?
Swap rice for cauliflower rice or omit it entirely.
Can I freeze stuffed peppers?
Yes, freeze before baking. Wrap tightly and bake from thawed.
Cooking Tools You’ll Need
- Baking dish (9×13-inch)
- Skillet or sauté pan
- Sharp knife
- Mixing bowl
- Aluminum foil
- Measuring cups and spoons
Crab and Shrimp Stuffed Bell Peppers offer a wonderful blend of easy high protein high calorie meals and wholesome ingredients that satisfy both the palate and your nutritional goals. Whether for a cozy dinner at home or prepared meals for two delivered fresh to your table, this recipe is a fantastic addition to any protein meal plan or best vegan meal prep plan alternative.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Crab and Shrimp Stuffed Bell Peppers
Ingredients
- 4 large bell peppers (any color)
- 1 cup crab meat (fresh or canned, drained)
- 1 cup shrimp (peeled, deveined, chopped)
- 1 cup cooked rice (white or brown)
- 0.5 cup breadcrumbs (optional)
- 0.25 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 0.25 cup fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Old Bay seasoning
- 0.25 teaspoon cayenne pepper (optional)
- to taste salt and pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them upright in a baking dish.
- In a skillet over medium heat, heat olive oil. Add chopped onion and minced garlic, sauté until softened and fragrant, about 5 minutes.
- Add chopped shrimp to the skillet and cook until pink and opaque, about 3 minutes. Remove from heat.
- In a mixing bowl, combine the cooked vegetables, cooked shrimp, crab meat, cooked rice, parsley, lemon juice, dried oregano, dried basil, Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Mix well.
- Stuff each bell pepper with the crab and shrimp mixture, pressing down gently to fill completely.
- Sprinkle the tops with breadcrumbs and grated Parmesan cheese, if using.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until the tops are golden and the peppers are tender.
- Remove from oven, let cool slightly, garnish with extra parsley, and serve warm.
