Seafood Stuffed Bell Peppers

Easy, pretty, and oh-so-delicious, Seafood Stuffed Bell Peppers are a tasty and elegant meal. The light and tasty seafood stuffing is tucked inside each bell pepper, making this dish a unique and yummy way to enjoy all your favorite flavors.

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I looooove seafood, but I’m not always in the mood for shrimp, salmon, or any of my other favorite dishes. And, when I don’t have fresh seafood on hand, I can get similar flavors in a delicious dish with ingredients that I usually have. Plus, when you stuff bell peppers, they make a pretty presentation that’s sure to impress – just don’t tell anyone how easy this is to make!

What You’ll Love about Seafood Stuffed Peppers

• They’re pretty AND delicious!
• Make the stuffing ahead of time, and then dinner is a breeze!
• Tastier (and cheaper) than store-bought or restaurant fare.

Ingredients

• Bell peppers – You need 2 peppers, cut in half. I use red bell peppers for this dish, but any color peppers will do. Red or yellow peppers are sweeter; green peppers are more bitter.
• Cooked rice – White or brown rice both work. Use cold leftover rice if you have it—it holds its shape better in the stuffing.
• Stuffing mix – I used chicken-flavored Stove Top stuffing. Any brand of seasoned stuffing mix works.
• Imitation crab – Or splurge for real crab! Imitation crab (surimi) is more affordable and works great here.
• Baby shrimp – Use cooked, peeled baby shrimp. Fresh or frozen both work—if using frozen, thaw them first and pat dry.
• Celery – Dice it small so it cooks evenly with the onion and pepper.
• Onion – Diced small. Yellow or white onion works. Red onion is too sweet for this dish.
• Red bell pepper – Diced small. This is in addition to the bell peppers you’re stuffing. It adds color and sweetness to the filling.
• Butter – I cook with salted butter. Unsalted butter works if you add a pinch of extra salt.
• Cream cheese – Softened. Must be room temperature or it won’t blend smoothly into the filling.
• Seafood broth or stock – Or chicken broth/stock. I use low-sodium broth so I can control the salt level.
• Garlic – Fresh garlic only. Jarred garlic has a harsh, metallic taste.
• Old Bay seasoning – Classic seafood seasoning. Don’t skip it—it’s essential for authentic flavor.
• Dill – Fresh dill is best! Dried dill works but use half the amount—it’s more concentrated.
• Parsley – Fresh parsley, chopped fine. Dried parsley won’t add the same bright finish.

How To Buy Shrimp For Shrimp Stuffed Peppers

It’s important that you don’t use any raw ingredients in this recipe because it would be hard to get the stuffing sufficiently cooked without greatly overcooking your peppers.

For this recipe, I use baby shrimp – or salad shrimp. They’re precooked and already deveined and shelled. Soo super easy to use!

If you can’t find salad shrimp (or baby shrimp), buy small pre-cooked shelled and deveined shrimp and chop them into smallish pieces.

How To Make Seafood Stuffed Bell Peppers

Scroll down for the full recipe card with exact measurements and printable instructions.

To make the dressing:

Start by dicing the celery, onion, red bell pepper, and garlic into small, even pieces. Melt the butter in a large skillet over medium heat, then sauté the vegetables until softened and fragrant. Stir often with a wooden spoon so the vegetables cook evenly without browning too much.

Add the cream cheese to the skillet and stir until fully melted and combined with the vegetables. The mixture should look creamy and smooth.

Transfer the vegetable mixture to a medium-sized mixing bowl. Add the cooked rice, stuffing mix, imitation crab, shrimp, Old Bay seasoning, dill, and parsley. Stir everything together until evenly combined.

Pour in the seafood broth or chicken stock and mix again until the stuffing cubes begin to soften slightly. Don’t worry if the mixture still seems a little firm because the seafood and vegetables will release additional moisture while baking.

To Assemble:

Preheat the oven to 375°F and line a baking sheet with parchment paper for easier cleanup.

Slice the bell peppers in half lengthwise, from stem to tip, then remove the seeds and membranes using a small paring knife or spoon.

Arrange the pepper halves on the prepared baking sheet. Fill each pepper half with about ¾ cup of the seafood stuffing mixture, gently spooning it in without packing it too tightly. Let the filling mound slightly over the top.

Top each stuffed pepper with about 1 tablespoon of butter.

Bake for about 30 minutes, or until the peppers are tender when pierced with a fork and the filling is hot throughout.

Serve warm and enjoy.

Chef Jenn’s Tips

• Make the stuffing ahead of time or even prepare the recipe up until it’s time to cook it, to make dinner a breeze.
• Don’t pack the stuffing into the pepper, or it’ll be dense and tough. Lightly press it in, and don’t worry if it is mounded over the top.
• The stuffing needs to be heated through (unless you’re using raw seafood in it), so don’t overcook the peppers.

Make It A Meal

Wondering what to serve with Seafood Stuffed Peppers? Here are some tasty suggestions to turn this into a delightful meal:

• Smoked Asparagus – Or just steamed asparagus – asparagus loves seafood!
• Au Gratin Potato Stacks – Creamy and cheesy, these would be a lovely side.
• Spinach, Asparagus & Fennel Salad – Keep things light with this tasty salad.
• Grilled vegetables – Always a tasty pick.

Frequently Asked Questions