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Colorful stuffed peppers

Featured in Ocean fresh catch of the day.

Turn regular peppers into a fancy seafood-filled meal. Melty cheese topping adds an extra layer of flavor to this colorful dish.
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alicia in the kitchen
Updated on Wed, 19 Mar 2025 15:23:45 GMT
Peppers filled with crab and covered in cheese and breadcrumbs are served with fresh herbs. Pin it
Peppers filled with crab and covered in cheese and breadcrumbs are served with fresh herbs. | tasteofsavor.com

At home, seafood stuffed bell peppers are what I'm known for at family gatherings. I whipped up this dish one summer night by mixing sweet crab meat with fresh peppers from my garden. Everyone loves the contrast between the crunchy baked cheese on top and the soft seafood filling whenever I have guests over.

A dish that takes you places

This has become my go-to for fancy dinners. I love how the ocean flavors from the seafood work so well with the sweetness of bell peppers. It wows people but isn't hard to make. Every bite gives my guests this amazing mix of textures and tastes that feels like a mini vacation.

Shopping list

  • Bell peppers: 4 bright ones from my local farmer
  • Crab meat: 250g top quality stuff
  • Shrimp: 250g already cooked and chopped up
  • Veggies: Onion celery garlic and maybe some mushrooms if you want
  • Cheese: One cup shredded cheddar for the top
  • Seasonings: Lemon thyme paprika salt and pepper
  • Breadcrumbs: My favorite panko for that nice crunch
  • Stock: Homemade chicken broth

Step by step guide

Prep the peppers
First I blanch my hollowed peppers in boiling salted water for a few minutes. They get soft but still hold their shape.
Make the tasty filling
In my pan I cook the veggies with olive oil. Then I mix in the crab shrimp panko and seasonings. A splash of fresh lemon juice brings all the flavors to life.
Put it together
I stuff my peppers full with this fragrant mix sprinkle cheese on top and put them in a dish with some broth at the bottom. They go in the oven at 190°C covered for about 20-25 minutes.
Finishing touch
For a perfect topping I take the foil off during the last few minutes and watch carefully as the cheese turns golden.

My tricks

I always go for super fresh seafood for the best taste. Blanching the peppers is my trick for perfect cooking. Sometimes I switch up the cheese using mozzarella or feta instead. And for those who like it spicy a bit of Cayenne pepper really wakes up the flavors.

Golden cheese-topped stuffed peppers with fresh parsley sit on a white plate next to a lemon wedge. Pin it
Golden cheese-topped stuffed peppers with fresh parsley sit on a white plate next to a lemon wedge. | tasteofsavor.com

Serving suggestions

I pair my stuffed peppers with steamed rice or a crunchy salad. A squeeze of fresh lemon or my homemade garlic sauce really brings out the sea flavors. And for special nights a cool bottle of white wine makes the meal complete.

Frequently Asked Questions

→ Why blanch the peppers?
Blanching softens them a bit before baking. It’s optional but makes them more tender.
→ Can this dish be prepped early?
Yes, stuff the peppers in advance and refrigerate for up to a day. Add broth just before baking.
→ What type of crab works best?
Fresh crab or canned both work. If using canned, make sure to drain it well.
→ How to pick the peppers?
Choose firm, evenly-sized ones for even cooking. Red, yellow, and orange are sweeter than green ones.
→ Can it be frozen?
Stuff the peppers and freeze before cooking, without cheese. Thaw, add cheese, and cook when ready.

Stuffed peppers seafood

Vibrant peppers filled with crab and shrimp, enhanced with herbs and topped with cheddar. Fancy yet simple for any occasion.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Alicia

Category: Seafood

Difficulty: Intermediate

Cuisine: Fusion

Yield: 4 Servings (4 stuffed peppers)

Dietary: ~

Ingredients

01 4 large bell peppers (pick from red, yellow, orange, or green).
02 1 tablespoon olive oil.
03 1 onion, finely chopped.
04 2 cloves garlic, minced.
05 1 stalk celery, diced.
06 1/2 cup chopped mushrooms (optional).
07 8 ounces lump crab meat.
08 8 ounces cooked shrimp, chopped.
09 1/2 cup panko breadcrumbs.
10 1/4 cup fresh parsley, chopped.
11 1 tablespoon lemon juice.
12 1 teaspoon dried thyme.
13 1/2 teaspoon paprika.
14 Salt and black pepper to taste.
15 1 cup shredded cheddar cheese.
16 1/2 cup chicken or vegetable broth.

Instructions

Step 01

Set your oven to 375°F (190°C) and lightly grease a baking dish.

Step 02

Rinse the peppers well, then slice off the tops to act as lids. Clear out the seeds and white bits inside.

Step 03

For softer peppers, boil a pot of salty water and cook the peppers for 3-4 minutes. Drain them and let them cool for a bit.

Step 04

Heat olive oil in a big skillet over medium heat. Cook the onion, garlic, celery, and mushrooms for about 5-7 minutes until tender.

Step 05

In a large bowl, combine the crab, shrimp, breadcrumbs, parsley, lemon juice, thyme, paprika, salt, and pepper.

Step 06

Spoon the seafood mixture evenly into the prepared pepper halves. Press gently to pack it in.

Step 07

Top each stuffed pepper with shredded cheddar cheese. Pour the broth into the bottom of the dish.

Step 08

Cover the dish with foil and bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes to make the cheese golden brown.

Notes

  1. Pair with some rice or your go-to sauce.
  2. Let it cool down a little before digging in.

Tools You'll Need

  • Baking dish.
  • Large skillet.
  • Pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Shellfish.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 18 g
  • Total Carbohydrate: 25 g
  • Protein: 42 g