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If you’re looking for a meal that combines the elegance of seafood with down-home comfort, these Seafood Stuffed Bell Peppers are exactly what you need. Loaded with tender crab, seasoned shrimp, melty cheese, and perfectly cooked rice, these peppers bring bold flavor and a satisfying texture to every bite. Whether you’re serving dinner to guests or just want to treat your family to something special, this dish delivers every time.
Why You’ll Love This Recipe
This recipe brings a Cajun-inspired twist with the addition of Sweet Kick seasoning and skips unnecessary steps like sautéing, letting the fresh ingredients speak for themselves. It’s hearty, rich, and ideal for everything from weeknight dinners to Sunday suppers. Plus, the use of cream cheese and mozzarella adds a creamy finish that balances the light sweetness of crab and the briny depth of shrimp.
Ingredients
For the Peppers:
6 large bell peppers, tops sliced off, seeds and membranes removed
1 tablespoon olive oil (for brushing peppers)
For the Filling:
1 cup cooked lump crab meat
1 cup raw shrimp, peeled, deveined, and chopped
1 tablespoon Sweet Kick seasoning (plus more for shrimp)
1 cup cooked rice (white, brown, or cauliflower rice for low-carb option)
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1/4 cup chopped fresh parsley (for garnish)
Garlic Butter
4 sticks (1 pound) unsalted butter, softened
15 garlic cloves, peeled
1/4 cup soy sauce
Instructions for Garlic Butter:
Place the softened butter, garlic cloves, and soy sauce into a blender or food processor. Blend until fully smooth and well combined. This is your garlic butter base—keep it in the fridge and use it throughout the week on seafood, toast, or vegetables.
Instructions
1. Preheat Oven:
Set your oven to 375°F (190°C). Brush the outside of each hollowed bell pepper with olive oil and place them upright in a baking dish.
2. Cook the Shrimp in Garlic Butter:
Season the raw, chopped shrimp with Sweet Kick seasoning. In a skillet over medium heat, add 2 to 3 tablespoons of your prepared garlic butter. Once melted and heated through, add the shrimp and cook for 1 minute per side until just opaque and lightly golden. Remove from heat and set aside.
3. Mix the Filling:
In a large mixing bowl, combine the cooked shrimp, crab meat, cooked rice, cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, smoked paprika, cayenne pepper (if using), salt, pepper, and 1 tablespoon Sweet Kick seasoning. Mix until everything is fully incorporated.
4. Stuff the Peppers:
Spoon the filling into each bell pepper, pressing gently to fill all the way to the top.
5. Bake:
Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until the tops are golden and the peppers are fork-tender.
6. Garnish and Serve:
Let the peppers rest for a few minutes after baking. Sprinkle with chopped parsley and serve warm.
Expert Tips and Tricks
- Choose your peppers wisely: Look for bell peppers with flat bottoms so they stand upright while baking.
- Use fresh seafood: Fresh crab and shrimp add a sweeter, more delicate flavor than canned or frozen alternatives.
- Don’t overcook the shrimp: Cooking it just a minute per side keeps it tender and juicy, not rubbery.
- Pack the filling well: Press the filling into each pepper so they hold their shape and stay together during baking.
- Adjust the heat: Want it spicier? Add more cayenne or a few dashes of hot sauce to the mix.
Variations
Looking to change it up? Try one of these tasty twists:
- Cajun Sausage & Shrimp Peppers – Swap the crab for andouille sausage.
- Creamy Crawfish Version – Use crawfish tails instead of crab or shrimp.
- Cheesy Jalapeño Twist – Mix in chopped jalapeños and a blend of cheddar.
- Tex-Mex Style – Add black beans, corn, and taco seasoning.
- Low-Carb Keto Version – Use riced cauliflower instead of regular rice.
- Lemon Herb Seafood – Add lemon zest and dill for a refreshing version.
- Spinach & Artichoke – Stir in chopped spinach and diced artichokes for a creamy veggie boost.
- Buffalo Seafood Peppers – Add buffalo sauce and blue cheese for a bold twist.
- Bayou Bacon Blend – Toss in cooked bacon bits for smoky flavor.
- Mushroom Lovers – Mix in finely chopped mushrooms for earthy depth.
What to Serve with Seafood Stuffed Bell Peppers
These peppers are hearty enough on their own, but you can round out the meal with:
- Garlic butter green beans
- Creamy coleslaw
- Cajun roasted potatoes
- Buttery corn on the cob
- Crusty garlic bread
- Caesar salad
- Lemon-herb quinoa
- Sautéed spinach
- Sweet cornbread
- A chilled white wine or citrusy iced tea
Storage Tips
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals.
- Freeze unbaked peppers by wrapping each in plastic and storing in a freezer-safe bag. Bake from frozen at 375°F, adding about 10–15 minutes to the bake time.
Make Ahead Tips
You can prepare the filling up to 24 hours in advance and store it in the fridge. When you’re ready, just stuff the peppers and bake. You can also freeze the filling in a separate container and thaw it overnight before use.
Seafood Stuffed Bell Peppers
Video
Ingredients
- For the Peppers:
- 6 large bell peppers tops sliced off, seeds and membranes removed
- 1 tablespoon olive oil for brushing peppers
- For the Filling:
- 1 cup cooked lump crab meat
- 1 cup raw shrimp peeled, deveined, and chopped
- 1 tablespoon Sweet Kick seasoning plus more for shrimp
- 1 cup cooked rice white, brown, or cauliflower rice for low-carb option
- 1/2 cup cream cheese softened
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 medium onion finely chopped
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley for garnish
- Garlic Butter
- 4 sticks 1 pound unsalted butter, softened
- 15 garlic cloves peeled
- 1/4 cup soy sauce
Instructions
- Place the softened butter, garlic cloves, and soy sauce into a blender or food processor. Blend until fully smooth and well combined. This is your garlic butter base—keep it in the fridge and use it throughout the week on seafood, toast, or vegetables.
- Set your oven to 375°F (190°C). Brush the outside of each hollowed bell pepper with olive oil and place them upright in a baking dish.
- Season the raw, chopped shrimp with Sweet Kick seasoning. In a skillet over medium heat, add 2 to 3 tablespoons of your prepared garlic butter. Once melted and heated through, add the shrimp and cook for 1 minute per side until just opaque and lightly golden. Remove from heat and set aside.
- In a large mixing bowl, combine the cooked shrimp, crab meat, cooked rice, cream cheese, mayonnaise, mozzarella cheese, Parmesan cheese, chopped onion, minced garlic, smoked paprika, cayenne pepper (if using), salt, pepper, and 1 tablespoon Sweet Kick seasoning. Mix until everything is fully incorporated.
- Spoon the filling into each bell pepper, pressing gently to fill all the way to the top.
- Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 10 minutes, or until the tops are golden and the peppers are fork-tender.
- Let the peppers rest for a few minutes after baking. Sprinkle with chopped parsley and serve warm.
Notes
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