Seafood Salad Stuffed Rainbow Peppers

Seafood salad stuffed peppers on a white plate.

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Seafood Salad Stuffed Rainbow Peppers

Get ready for a flavor explosion in every bite! These mini seafood salad stuffed peppers are quick to make, packed with amazing taste, and super pretty to look at. Perfect for parties, a light lunch, or a fun snack!

Prep Time15

Total Time15

Course: Appetizer

Cuisine: American

Keyword: Crab, mini peppers, seafood

Servings: bites

Calories: 61cal

Author: Amy Desrosiers

Cost: $7

Equipment

cutting board and knife
Measuring cups and spoons
Mixing bowl

Ingredients

12 mini rainbow peppers seeded, and sliced in half lengthwise
8 ounces imitation crab meat
½ celery diced
¼ red onion diced
¼ cup ranch dressing
½ cup mayonaisse
¼ teaspoon Old Bay seasoning
salt & pepper to taste
½ teaspoon dried or fresh dill

Instructions

Wash the mini rainbow peppers thoroughly. Carefully slice each pepper in half lengthwise and use a small spoon or your fingers to scoop out all the seeds and white membranes. Set aside.
If your imitation crab meat isn't already in bite-sized pieces, shred it with your hands into smaller bits.
Add crab to a bowl along with mayo, ranch, celery, onion, salt, pepper, and Old Bay seasoning.
Gently fold in your chopped cooked seafood until it's evenly coated with the creamy dressing. Be careful not to mash the seafood too much.
Give your seafood salad a taste test. Add more Old Bay seasoning if you want a stronger "seafood" flavor, or a pinch of salt and black pepper to your liking.
Using a small spoon, generously fill each mini bell pepper half with the prepared seafood salad.
For the best flavor and texture, allow the seafood salad flavors to meld in the fridge for at least 2 hours.
To serve, add a spooful of salad to each pepper. Garnish with fresh or dried dill and and enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition