Growing up by the coast, I remember the air filled with the smell of fresh seafood and the sound of gentle waves. This dish captures that essence, turning it into a vibrant, portable feast. The aroma of sautéed shrimp and crab mixed with garlic and herbs practically pulls me back to seaside picnics every time I make it.
Stuffing colorful bell peppers with a savory seafood medley is about more than just flavor; it’s a celebration of summer’s bounty. The crisp crunch of the peppers complements the tender, flaky seafood stuffing, creating a playful contrast with every bite. It’s a dish that feels both nostalgic and exciting, perfect for brightening up busy weeknights or weekend gatherings.
WHY I LOVE THIS RECIPE?
- I love how the seafood smells while cooking—rich, garlicky, and slightly sweet from the crab.
- The colors alone make this dish feel like a celebration, even on ordinary days.
- Using fresh, seasonal ingredients makes each bite taste like a coastal breeze.
- It’s satisfying without being heavy, perfect for summer evenings.
- It’s a reminder that simple ingredients can become something truly special with a little love and care.
Presenting seafood stuffed peppers brings a touch of elegance without any fuss. The bright flavors and lively textures make it an instant favorite among friends and family. As seasons change, I find these dishes reconnect me with those warmer days, even if it’s a chillier night in the kitchen.
This recipe is perfect now—fresh, flavorful, and just a little indulgent. It captures the spirit of gathering around good food, no matter where you are. Every bite feels like a mini seaside escape, right in your own home.
Seafood Stuffed Bell Peppers
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes, then set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add chopped shrimp to the skillet and cook, stirring often, until pink and just cooked through, about 2-3 minutes.
- Stir in crab meat and dried herbs, cooking for another 1-2 minutes to combine flavors.
- Mix in cooked rice or breadcrumbs, lemon juice, salt, and pepper to taste. Stir well until all ingredients are evenly combined and heated through.
- Scoop the seafood filling into each hollowed-out bell pepper, pressing gently to pack.
- Place the stuffed peppers upright in a baking dish. Spritz with a little olive oil and sprinkle with shredded cheese if using.
- Bake in the preheated oven until the peppers are tender and the filling is bubbling, about 25-30 minutes.
- Remove from oven and let cool slightly before serving. Garnish with fresh herbs if desired.
Notes
Cooking this dish feels like a small celebration of summer’s bounty. The way the seafood melds with herbs and herbs fills the kitchen with a familiar, comforting scent. It’s a reminder that good things don’t have to be complicated to be memorable.
Enjoying the bright, fresh flavors of these stuffed peppers brings a sense of rhythm to my cooking. They’re just as suited for a weeknight dinner as a relaxed weekend feast. All in all, they’re a little reminder that hearty, bright dishes can brighten even the busiest days.
Hi there! I’m Elias Carter, the foodie and recipe creator behind Dramatically Stirring.
Food has always been my love language. Growing up in the heart of North Carolina, I spent countless hours in the kitchen with my grandmother, learning how a simple meal could tell a story, bring people together, and stir up emotions far beyond taste. That’s the spirit behind this blog — food that isn’t just cooked, but dramatically stirring.