Whenever I post recipes, I try my best to make things as nutritious and healthy as they can be. Everything in this dish is healthy and delicious! And, the best part about Stuffed Bell Peppers Crabs & Shrimps is that they taste EVEN BETTER the day after you cook them! We make a whole batch and eat on them for 4-5 days.

Making Stuffed Bell Peppers Crab & Shrimp

Bell peppers are super cheap – you can often find them for 3 for $1. Whenever we see them on sale, we know what we are having that week. We are always switching up the filling – Sometimes we will do rice (which you will come to learn is my least favorite – I’m just not a huge rice fan), ground meat, seafood, vegetables, YOU NAME IT!

Easy Shrimp Stuffed Peppers

If you’ve never made Stuffed Bell Peppers Crabs & Shrimps with the pretty colored peppers (red, orange, yellow), please try the colored ones at some point too. I know they are more expensive, but they are a little sweeter and are so worth it!

Crabmeat can be expensive so if you don’t want to spend the money, that’s ok! You can still do good with shrimp or other seafood stuffed bell peppers, but to me … CRAB IS THE BOMB and crabmeat stuffed bell peppers just rock. Also, we never use the entire container of crab meat, so we can make another meal that week using it so it goes farther. In my opinion, it’s worth the splurge – It’s still cheaper than eating out!

Stuffed Bell Peppers Crabs & Shrimps Ingredients

●6 Bell Peppers

●1/2 stick Butter

●1/2 lb. Lump crab meat

●1 lb. small shrimp peeled and deveined

●8 oz. Tomato sauce

●3 cloves Garlic minced

●Onions chopped 1/2 cup

●Bell peppers chopped 1/2 cup

●Celery chopped 1/2 cup

●1/4 cup parsley chopped

●1 tbsp. cajun seasoning (ex. Tony's Paul Prudome, etc.)

●1 1/2 cup Seasoned Italian bread crumbs

●1 1/2 cup Shredded cheese

●2 dashes Hot Sauce (ex. Crystal's)

Instructions

1. Cut the peppers in half and take out the core and seeds. Boil them for about 10-15 minutes. Once done, set aside and start making the stuffing.
2. In a large skillet, melt the butter and sauté the onions, chopped bell peppers, and celery in the butter for 5 minutes (until vegetables are tender).
3. Add the garlic, parsley, shrimp, cajun seasoning recipe, tomato sauce and hot sauce. Cook another 5 minutes. Add salt as needed and remove from the heat.
4. Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crab meat gently to keep some of the lumps intact.
5. Stuff the peppers with the mixture and place in a baking dish. Top with the remaining cheese (and more breadcrumbs if you want).
6. Put about a ½ cup of water in the bottom of the dish (enough to cover the bottom) and bake at 350 degrees for 35 minutes.

Recipe Notes

NOTE: This recipe makes 12 peppers. They taste just as good (if not better) the day after so they make great leftovers or lunches for the next day. Also, if you're cooking for someone who doesn't like bell peppers, the stuffing alone is a great dish too.