Go Back

Holy Crab Peppers

Spicy stuffed bell peppers filled with lump crabmeat, rice, and seasonings - an elegant family meal that's easy to make on busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 6
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large bell peppers (red or yellow work best)
  • 1 lb lump crabmeat, picked clean
  • 1 cup cooked white rice
  • 1/2 cup panko breadcrumbs
  • 1/4 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 small onion, finely diced
  • 2 stalks celery, finely chopped
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup shredded cheddar cheese
  • Salt and pepper to taste

Method
 

  1. Preheat your oven to 375°F. Slice the tops off each pepper and remove seeds and membranes. If peppers won't stand upright, trim a small slice from the bottom.
  2. Heat a large skillet over medium heat with a drizzle of oil. Sauté onion and celery until softened, about 5 minutes. Add garlic and jalapeño, cooking until fragrant.
  3. Remove skillet from heat. Gently fold in crabmeat, cooked rice, cream cheese, and mayonnaise. Season with Old Bay, paprika, cayenne, salt, and pepper. The mixture should hold together but remain moist.
  4. Divide the crab mixture evenly among peppers, packing gently. Top each with panko breadcrumbs and cheddar cheese. Arrange in a baking dish with 1/4 inch of water in the bottom.
  5. Cover with foil and bake 25 minutes. Remove foil and continue baking 10-15 minutes until peppers are tender and tops are golden. Let rest 5 minutes before serving.

Notes

Perfect for Sunday meal prep - stuff the peppers ahead and refrigerate until ready to bake. Don't overstuff the peppers or they'll burst during baking. Avoid using wet rice which creates soggy filling. Always check crabmeat for shell pieces. Refrigerate leftovers up to 3 days or freeze up to 2 months. Reheat in 350°F oven for 15-20 minutes - don't microwave as it makes peppers rubbery. Budget-friendly substitutions: use imitation crab, Greek yogurt for cream cheese, or quinoa for rice.