Crab-Stuffed Mini Peppers
Crab-Stuffed Mini Peppers are the perfect combination of sweet, savory, and creamy flavors. The vibrant mini bell peppers are stuffed with a rich, cheesy crab filling that tastes like it came straight from a gourmet kitchen. They’re ideal for parties, holiday gatherings, or even a special snack at home.
The best part about this recipe? It’s simple to make yet looks incredibly impressive on the plate. My family loves these bite-sized delights, and they never last long when they’re on the table. Whether you’re entertaining guests or indulging yourself, these peppers are bound to be a hit!
Questions I Often Get Asked About This Recipe
Q: Can I substitute the crab meat with another protein?
A: Absolutely! Cooked shrimp or even canned tuna can work as substitutes if you don’t have crab meat on hand.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the stuffed peppers a day in advance. Store them in the refrigerator, and bake them fresh before serving.
Q: What kind of peppers should I use?
A: Mini sweet bell peppers are ideal for this recipe. Their size and mild flavor make them perfect for stuffing.
Q: Can these be made gluten-free?
A: Yes! Simply skip the breadcrumb topping or use gluten-free breadcrumbs.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes.
What You Need to Make Crab-Stuffed Mini Peppers
Ingredients
- 12 mini sweet bell peppers, halved and seeded
- 8 oz (225 g) cream cheese, softened
- 1 cup cooked lump crab meat, picked over for shells
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 tsp Old Bay seasoning
- 1/4 tsp lemon zest
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional for topping)
- 1 tbsp olive oil
Equipment
- Baking sheet
- Mixing bowl
- Spoon or piping bag
How to Make Crab-Stuffed Mini Peppers
- Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil. - Prepare the Peppers
Slice the mini peppers lengthwise and remove the seeds and membranes. Arrange them cut side up on the prepared baking sheet. - Make the Filling
In a mixing bowl, combine the softened cream cheese, crab meat, Parmesan cheese, green onions, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until smooth and creamy. - Stuff the Peppers
Use a spoon or piping bag to fill each pepper half with the crab mixture. For added texture, sprinkle breadcrumbs on top, if desired. - Bake to Perfection
Drizzle olive oil over the peppers and bake them in the preheated oven for 18–20 minutes, or until the filling is golden and bubbly. - Serve and Enjoy
Let the peppers cool slightly before serving. They’re best enjoyed warm and make a stunning addition to any appetizer spread.
Tips for Perfect Crab-Stuffed Mini Peppers
- Use Fresh Crab Meat: Fresh lump crab meat delivers the best flavor, but canned or imitation crab works in a pinch.
- Experiment with Spices: Add a pinch of cayenne or smoked paprika for a little heat.
- Make Them Crispy: Broil the peppers for 1–2 minutes after baking for a crispy topping.
- Double the Recipe: These go fast, so consider doubling the batch if you’re hosting a party.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These were the first appetizer to disappear at our holiday party. So delicious!” – Amanda
⭐️⭐️⭐️⭐️ “I used shrimp instead of crab, and they were still amazing. Great recipe!” – Laura
⭐️⭐️⭐️⭐️⭐️ “Simple, elegant, and full of flavor. My guests couldn’t believe how easy they were to make.” – Greg
⭐️⭐️⭐️⭐️⭐️ “I made these gluten-free by skipping the breadcrumbs, and they turned out perfect!” – Chloe
⭐️⭐️⭐️⭐️⭐️ “A new family favorite! Even the kids loved them.” – Sarah
Printable Recipe
Crab-Stuffed Mini Peppers
Crab-Stuffed Mini Peppers are a crowd-pleasing appetizer filled with a creamy, flavorful crab mixture. Perfect for parties, these bite-sized delights are as beautiful as they are delicious.
Ingredients
- 12 mini sweet bell peppers, halved and seeded
- 8 oz cream cheese, softened
- 1 cup cooked lump crab meat
- 1/4 cup Parmesan cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/2 tsp Old Bay seasoning
- 1/4 tsp lemon zest
- Salt and black pepper to taste
- 1/4 cup breadcrumbs (optional)
- 1 tbsp olive oil
Instructions
Preheat the Oven
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil.
Prepare the Peppers
- Slice the mini peppers lengthwise and remove the seeds and membranes. Arrange them cut side up on the prepared baking sheet.
Make the Filling
- In a mixing bowl, combine the softened cream cheese, crab meat, Parmesan cheese, green onions, garlic, Old Bay seasoning, lemon zest, salt, and pepper. Mix until smooth and creamy.
Stuff the Peppers
- Use a spoon or piping bag to fill each pepper half with the crab mixture. For added texture, sprinkle breadcrumbs on top, if desired.
Bake to Perfection
- Drizzle olive oil over the peppers and bake them in the preheated oven for 18–20 minutes, or until the filling is golden and bubbly.
Serve and Enjoy
- Let the peppers cool slightly before serving. They’re best enjoyed warm and make a stunning addition to any appetizer spread.
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