Overhead view of plated Shrimp and Crab Stuffed Mini Sweet Peppers with a bowl of shredded cheese behind it and more stuffed peppers in the background on a cooling rack

Shrimp and Crab Stuffed Mini Sweet Peppers

Shrimp and Crab Stuffed Mini Sweet Peppers are cheesy, savory bites of seasoned seafood stuffed into spicy mini bell peppers. Serve them as an appetizer at your next gathering or enjoy them as a snack in between meals.

If you’re looking for more party favorites that incorporate seafood, look no further than my Grilled Salmon Kebabs and my Mini Shrimp Rolls.

Lately, my appetite has been all over the place. I sometimes crave lighter food but I always want full flavor. Shrimp and Crab Stuffed Mini Sweet Peppers are the answer! This simple recipe is a great low-carb and keto-friendly snack that will help you power through the day.

There’s something about the combination of seasoned succulent shrimp and sweet and tender lump crab with smooth cream cheese that just puts me in a good mood. Get ready to make something truly delicious!

Overhead view of assorted ingredients in separate bowls for Shrimp and Crab Stuffed Mini Sweet Peppers, including: raw shrimp, scallions, mini sweet peppers, shredded white cheddar, garlic powder, salt and pepper, shredded mozzarella, chili powder, softened cream cheese, olive oil, paprika, lump crab and half a lemon

How to Prepare Shrimp and Crab Stuffed Mini Sweet Peppers

First, rinse and slice the bell peppers in half, removing seeds and pit. Try to select the biggest mini bell peppers you can find. It will make the removal process much easier.

An Assortment of Sliced Mini Sweet Peppers on a Baking Sheet

Next, chop the shrimp into small-medium pieces. Then in a medium bowl, combine the shrimp with chili powder, paprika, garlic powder, salt & pepper.

Now add 2 tablespoons of olive oil to a medium, heated skillet. Add the raw shrimp and cook for about 3-4 minutes or until it’s fully cooked. I urge you to use raw shrimp because pre-cooked shrimp can be rubbery and lacks flavor.

Preheat the oven to 350 degrees. Then combine the cooked shrimp, lump crab meat, softened cream cheese, diced scallion, and 1/2 lemon juice in a medium bowl. Mix together the ingredients and then season with a pinch of salt and pepper.

As a side note, I always recommend salting as you go. It’s so important, especially when following a recipe, to season to your taste.

Stuff each bell pepper half with a teaspoon of the seafood mixture. The amount you use may vary, depending on the size of the bell peppers you use.

Next, spray a large baking sheet with either baking spray or brush it with olive oil. Then arrange the stuffed peppers on the baking sheet and top each one with shredded cheddar and mozzarella cheese. Really any meltable cheese will work. Gouda cheese would be a tasty option if you don’t mind spending a bit more.

Bake the peppers at 350 degrees for 15 minutes. Or bake until the cheese is melted and bubbly.

Finally, garnish with green onions and serve hot. Enjoy!

How can I tell when the shrimp is cooked?

Shrimp cooks relatively fast so you should stay at the stove when preparing it. The shrimp should be an opaque white when done. If the shrimp still has a grayish tint or is translucent, it’s not ready. If you have a food thermometer, the internal temperature of fully cooked shrimp is 120 degrees Fahrenheit.

Close up shot of Shrimp and Crab Stuffed Mini Sweet Peppers on a blue plate

What Can I do with Leftover Shrimp and Crab Stuffed Mini Sweet Peppers?

The filling would work great as a dip! If you have excess shrimp and crab stuffing, put it in an air-tight container and store it in the fridge for up to two days.

Did you try this recipe? I’d love to see it! Tag me in your BonAppeDee inspired home-cooked meals on Instagram!

Shrimp and Crab Stuffed Mini Sweet Peppers

5 from 7 votes
Course: UncategorizedCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

6

minutes
Cooking time

15

minutes
Calories

363

kcal

Ingredients

  • 1/2 lb Bell peppers (sliced in half, seeds and pit removed)

  • 1/2 cup Crab (lump)

  • 1/2 lb Shrimp (raw peeled, tailed removed, de-veined)

  • 4 oz Cream cheese room temperature (full fat is best, but light cream cheese works too)

  • 1 teaspoon Paprika

  • 1 Lemon (squeezed 1/2)

  • 2 teaspoons Chili powder

  • 1 tablespoon Garlic powder

  • 2 tablespoons Green onions (chopped)

  • 1/3 cup Mozzarella (shredded)

  • 1/3 cup White Cheddar Cheese (shredded)

  • 2 tablespoons Olive Oil

  • 1/4 teaspoon Salt and Pepper

Directions

  • Rinse and slice bell peppers in half, remove seeds and pith.
  • Chop the shrimp into small-medium pieces. In a medium bowl, combine the shrimp with the chili powder, paprika, garlic powder, salt & pepper.
  • Heat a large skillet, then add 2 tablespoons of olive oil. Add the shrimp to the skillet and cook about 3-4 minutes, or until the shrimp is fully cooked.
  • Preheat the oven to 350 degrees.
  • In a medium bowl, combine the cooked shrimp, lump crab meat, softened cream cheese, diced scallion, and 1/2 lemon juice. Mix together, and season with a pinch of salt and pepper.
  • Stuff each bell pepper half with a teaspoon of the seafood mixture. The amount you need per pepper really depends on how big the peppers are.
  • Spray a large baking sheet with baking spray (or brush with olive oil). Arrange the stuffed peppers on the baking sheet, and top each one with shredded cheddar and mozzarella cheese.
  • Bake at 350 F for 15 minutes, or until the cheese is melted and bubbly, and the bell peppers soften.
  • Garnish with green onions and serve hot.
 

14 Comments

  1. We had these as the protein and veggies, with some rice for dinner. They were delicious!

     
  2. These were a delicious alternative to my typical low-carb dinner ideas. I was able to make them in under 30 minutes, which was another bonus. I will be making them again in the near future.

     
  3. This was the perfect movie night appetizer! Easy to assemble and so much flavor!

     
  4. This recipe came together so easily and quickly! I loved the flavor of the cream cheese mixture when paired with the shrimp and crab – so delicious!

     
  5. These were so good! They were really easy to put together and delicious! Definitely adding to my regular rotation!

     
  6. I hosted brunch this weekend for my family and made these shrimp and crab stuffed peppers! Everyone LOVED them! I especially loved the flavor of the shrimp and crab together with the mixed cheeses! Thank for the recipe!

     
  7. These were easy to make and so elegant! Had a small group of friends over last weekend and there were NO peppers left, which made me a little sad because I definitely wanted the leftovers. So I’ll be making them again. Thank you!

     

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