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Cajun Surf and Turf Stuffed Peppers combine juicy beef, spicy sausage, tender shrimp, and sweet crab with vibrant vegetables and bold Cajun seasoning. This dish fills bell peppers generously with a rich, buttery mixture that thickens with breadcrumbs and broth, then bakes to meld flavors into a comforting, savory delight. It’s a wonderful way to enjoy the best of land and sea in one festive meal, perfect for family dinners or lively gatherings.
The first time I made these, guests were amazed by how the buttery seafood softened the spice of the sausage and how the peppers held everything perfectly. Now this is a requested dish whenever friends come over.
Ingredients
- Bell peppers: Choose firm peppers with smooth skin and vivid colors to create sturdy edible containers for the filling
- Ground beef: Opt for 80 or 85 percent lean for juicy meatiness without too much grease
- Hot sausage patty: Provides smoky Southern spice and moisture. Avoid extralean varieties to keep the filling tender
- Shrimp: Fresh or fully thawed peeled shrimp chopped finely cooks evenly and adds sweet ocean flavor
- Crab meat: Lump crab is ideal for texture but backfin works well just watch for stray shells
- Chicken broth: Use a lowsodium, fullflavored broth to boost savory depth without overpowering
- Onion: Fresh and finely diced softens into the filling to add sweetness and texture
- Bell pepper or celery: Adds crunch and rounds out the flavors celery pieces should be tender inner stalks
- Minced garlic: Fresh garlic delivers a bright punch that dried powder can’t match
- Butter: Use unsalted real butter for rich flavor depth
- Breadcrumbs: Choose plain or lightly seasoned with larger crumbs which soak up moisture better
- Cajun seasoning: Look for a blend rich in paprika cayenne and herbs for authentic spice
- Optional diced ham or sausage: Adds a smoky pop and extra heartiness if desired
Instructions
- Prep the Peppers:
- Slice each bell pepper lengthwise in half and remove seeds and membranes carefully so each half holds a cup of filling without leaking. Arrange on a tray with some space between halves to ensure they bake evenly without steaming, which helps keep the peppers firm and prevents watery bottoms.
- Sauté the Aromatics:
- Melt butter in a heavy skillet over medium heat, then add finely chopped onions and celery or extra bell pepper pieces. Cook stirring every minute or two until the vegetables soften and glisten, about eight minutes. Add minced garlic, stir, and cook for one more minute until fragrant. This slow cooking step builds a flavorful base that lifts the whole dish.
- Add the Proteins:
- Turn heat to mediumhigh and add ground beef along with crumbled hot sausage. Break the meat apart with a spatula and cook until no longer pink and lightly browned around the edges about five minutes. Stir in chopped shrimp, crab meat and optional diced ham or sausage now. Sprinkle in the Cajun seasoning and stir gently to distribute. Cook until shrimp turn opaque about five more minutes so the seafood retains tenderness when baked.
- Thicken the Filling:
- Lower heat to medium and gradually add breadcrumbs a handful at a time, stirring so each batch absorbs fat and juices before adding more. Pour in chicken broth and mix thoroughly. The filling should thicken to a spoonable consistency not too loose but moist like savory oatmeal. Add breadcrumbs if the mixture is still too wet.
- Stuff the Peppers:
- Spoon the filling into each pepper half generously pressing down lightly to pack filling so it stays once baking begins. Sprinkle a bit more breadcrumb on top for a crisp finish.
- Bake:
- Arrange stuffed peppers snugly in a deep baking dish and pour a small splash of chicken broth or water into the bottom to prevent drying. Cover tightly with foil and bake in a preheated 350 degree oven for twentyfive minutes. This melds flavors and softens peppers. Remove foil, lower heat to 300 degrees and bake uncovered for an additional fifteen minutes until tops turn golden and slightly crisp.
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Shrimp is my absolute favorite in this dish Its buttery tenderness balances the spicy sausage and flavorful beef perfectly. One family memory that sticks with me is my sister sneaking extra filling off the serving tray before it even got to the table. That moment made me realize how irresistible this recipe really is.
Storage tips
Leftover stuffed peppers keep well in an airtight container in the fridge for up to three days. Reheat covered in the oven with a splash of broth to keep them moist. You can freeze individual peppers wrapped tightly. After gentle thawing they reheat beautifully without losing texture.
Ingredient substitutions
No crab meat on hand Use canned drained clams or add more shrimp instead. If avoiding beef substitute with more sausage or ground turkey. Missing Cajun seasoning mix equal parts paprika cayenne garlic powder and a touch of thyme for a quick homemade spice blend.
Serving suggestions
These peppers are lovely paired with a bright summer salad. For a more filling option serve them over buttery rice or creamy grits. Leftover filling can even be sliced and stuffed into hoagie rolls with pickles for a lunch with Southern flair.
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These stuffed peppers bring surf and turf together for a memorable, crowdpleasing meal. They reheat well and are great for entertaining or a cozy family dinner.
Frequently Asked Questions About Recipes
- → What types of protein are in these stuffed peppers?
This dish combines ground beef, hot sausage, shrimp, and crab meat for a true surf and turf experience with layered flavor.
- → How is the filling given its structure?
Breadcrumbs and a splash of broth are stirred in to absorb moisture, ensuring a moist yet firm filling inside each pepper.
- → Can other meats be added to the mixture?
Yes, diced ham or extra sausage can be added if you want to enhance the smokiness or customize protein options.
- → What's the best kind of pepper for this dish?
Large, evenly shaped bell peppers work best. Select firm peppers to hold the generous filling throughout baking.
- → How much heat is typical in the finished dish?
Cajun seasoning and sausage give a moderate kick, but you can control the spice by adjusting seasoning and sausage type.
- → Is this dish suitable for making ahead?
You can prepare and fill the peppers in advance, refrigerate, and bake just before serving for your gathering.