What makes a perfect weeknight dinner? A flavorful mix of crab and shrimp in roasted bell peppers, that’s what. This easy homemade recipe is a family favorite, featuring succulent seafood and tender peppers. Save this idea for a quick and delicious meal solution.

crab and shrimp stuffed bell peppers on a white plate with text overlay that reads crab and shrimp stuffed stuffed bell peppers

Introduction

Imagine a dish that combines the succulence of crab, the sweetness of shrimp, and the crunch of bell peppers, all in one delectable package. Look no further than crab and shrimp stuffed bell peppers, a recipe that embodies ease, flavor, and creativity, using everyday ingredients to create a culinary masterpiece. This dish is perfect for a weeknight dinner or a special occasion, as it’s both impressive and effortless to prepare. The beauty of this recipe lies in its ability to elevate simple ingredients into a gourmet experience, making it accessible to cooks of all levels.

Why This Works

• Flavor balance and ingredient accessibility: The combination of crab, shrimp, and bell peppers offers a harmonious balance of flavors and textures, while using ingredients that are readily available in most supermarkets.
• Ease of preparation: Despite its impressive appearance, this dish is surprisingly easy to prepare, requiring minimal cooking skills and effort.
• Impressive results with minimal effort: The presentation of stuffed bell peppers is inherently appealing, making it an ideal dish for entertaining guests or special occasions without requiring excessive time or labor.

Key Ingredients

The main ingredients for this recipe include large bell peppers, jumbo shrimp, lump crab meat, onion, garlic, cooked rice, tomato paste, olive oil, and a blend of spices. For practical substitutions, you can use frozen shrimp and crab if fresh is not available, and any color bell pepper you prefer. The onion and garlic can be substituted with shallots or leeks for a different flavor profile. Cooked rice can be replaced with cauliflower rice for a low-carb option, and tomato paste can be substituted with diced fresh tomatoes for added freshness.

Instructions

1. Step 1: Begin by preheating your oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Step 2: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, then add the minced garlic and cook for another minute. Add the shrimp and cook until they turn pink, then set aside.
3. Step 3: In the same skillet, add more olive oil if necessary, then add the crab meat, cooked rice, tomato paste, and spices. Mix well and cook for about 2-3 minutes, until the flavors are combined. Add the cooked shrimp back into the skillet and stir to combine.
4. Step 4: Stuff each bell pepper with the crab and shrimp mixture and cover the baking dish with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes, until the bell peppers are tender.

Handy Tips

• Use any color bell pepper you like, but note that green bell peppers might be slightly bitter compared to the sweetness of red, yellow, or orange ones.
• Don’t overfill the bell peppers, as the filling will expand during cooking.
• For an extra burst of flavor, sprinkle some grated cheese on top of the stuffed peppers before the final baking stage.

Heat Control

The ideal temperature for baking the stuffed bell peppers is 375°F (190°C). The total cooking time should be around 35-40 minutes, with the first 25 minutes covered with foil to prevent burning and promote even cooking. The peppers are done when they’re tender and the filling is heated through. You can check for doneness by inserting a fork into the pepper; it should slide in easily.

Crunch Factor

The desired texture for this dish is tender bell peppers with a slightly crunchy exterior, complemented by the softness of the crab and shrimp filling. To achieve this, make sure not to overbake the peppers. If you prefer a crisper exterior, you can broil the peppers for an additional 2-3 minutes after removing the foil, watching carefully to avoid burning.

Pro Kitchen Tricks

• To prevent the bell peppers from becoming too soft, you can blanch them in boiling water for 2 minutes before stuffing and baking.
• For easier cleanup, line your baking dish with parchment paper before adding the peppers.
• Consider using a flavorful oil like avocado oil for a richer taste, or adding a splash of white wine to the filling for extra depth of flavor.

Storage Tips

• Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) covered with foil until warmed through.
• For longer storage, you can freeze the stuffed peppers before baking. Simply thaw overnight in the fridge and bake as instructed.
• Use airtight containers for storing leftovers to maintain freshness and prevent moisture from entering.

Gift Packaging Ideas

If you’re considering gifting this dish, it can be beautifully presented in a baking dish covered with aluminum foil and decorated with a ribbon. For individual servings, use small ceramic or glass dishes, wrap each in plastic wrap or aluminum foil, and place in a gift basket. You can also include a side of garlic bread or a salad for a complete meal. Add a personal touch with a handwritten recipe card or a small potted herb plant.

Flavor Variations

• Different spices: Experiment with cumin for a Mexican twist, paprika for a smoky flavor, or curry powder for an Indian-inspired taste.
• Creative toppings: Add some diced tomatoes, sliced olives, or a sprinkle of feta cheese on top of the peppers before the final baking stage.
• Ingredient swaps: Use chicken or beef instead of seafood for a different protein option, or substitute the rice with quinoa or bulgur for a nutritional boost.

Troubleshooting

• Texture problems: If the peppers become too soft, reduce the baking time. For filling that’s too dry, add a bit more tomato paste or olive oil.
• Ingredient replacements: If you can’t find lump crab meat, use flaked crab or even imitation crab as a substitute. For shrimp, you can use prawns or scallops for a different seafood flavor.
• Over/undercooking signs: Check the peppers regularly during the baking time. If they start to char, cover them with foil to prevent burning. Undercooked peppers will be hard and crunchy.

FAQs

• Can I freeze it? Yes, you can freeze the stuffed peppers before baking. Simply thaw overnight and bake as instructed.
• Is it gluten-free? This recipe is naturally gluten-free, making it suitable for those with gluten intolerance or preference.
• Can I double the recipe? Absolutely, this recipe can be easily doubled or tripled for larger gatherings. Just ensure you have enough baking dishes and adjust the baking time slightly if necessary.

Conclusion

Crab and shrimp stuffed bell peppers are a true culinary delight, offering a flavorful and visually appealing dish that’s perfect for any occasion. With its ease of preparation, impressive presentation, and versatility in ingredients and flavor variations, this recipe is sure to become a favorite. Whether you’re a seasoned cook or just starting out, this dish is a great way to explore the world of seafood and vegetables in a creative and delicious way. So go ahead, get cooking, and enjoy the delightful combination of textures and tastes that crab and shrimp stuffed bell peppers have to offer!