Cajun Surf & Turf Stuffed Peppers (Print Version)
Bell peppers packed with beef, sausage, shrimp, and crab in a buttery, Cajun-spiced filling for bold flavor.
# Ingredients You'll Need:
→ Vegetables
01 -
4 large bell peppers, halved and seeds removed
02 -
1/2 cup finely chopped onion
03 -
1/2 cup finely chopped celery or additional bell pepper
04 -
2 cloves garlic, minced
→ Proteins
05 -
225 grams (8 oz) ground beef, 80-85% lean
06 -
1 hot sausage patty, crumbled (approx. 85 grams / 3 oz)
07 -
110 grams (4 oz) peeled, chopped shrimp
08 -
85 grams (3 oz) lump or backfin crab meat, shells removed
09 -
Optional: 60 grams (2 oz) diced ham or extra sausage
→ Pantry
10 -
3 tablespoons unsalted butter
11 -
1/2 cup plain or lightly seasoned breadcrumbs
12 -
120 ml (1/2 cup) low-sodium chicken broth
13 -
2 teaspoons Cajun seasoning blend (paprika, cayenne, garlic powder, herbs)
# Step-by-Step Instructions:
01 -
Slice each bell pepper in half lengthwise, removing seeds and membranes. Arrange on a baking tray with space between halves to allow air circulation during baking.
02 -
Melt butter in a large skillet over medium heat. Add chopped onions and celery or bell pepper. Cook, stirring frequently, until softened and glossy, about 8 minutes. Stir in minced garlic and cook for another minute until fragrant.
03 -
Increase heat to medium-high. Add ground beef and crumbled hot sausage, breaking up with a spoon. Cook until no longer pink, about 5 minutes. Stir in chopped shrimp, crab meat, and optional diced ham or extra sausage. Add Cajun seasoning and cook until shrimp turns opaque and meats begin to brown, about 5 more minutes.
04 -
Reduce heat to medium. Gradually stir in breadcrumbs, allowing each addition to absorb fat. Add chicken broth and combine thoroughly. The mixture should be thick and spoonable; add more breadcrumbs if too wet.
05 -
Fill each bell pepper half with the meat and seafood mixture, pressing down lightly to compact. Sprinkle tops with a pinch of breadcrumbs for crispness.
06 -
Place stuffed peppers in a deep baking dish. Pour a small amount of chicken broth or water into the dish bottom. Cover tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove foil, reduce oven to 300°F (150°C), and bake uncovered for an additional 15 minutes until tops are lightly golden.
# Extra Tips & Details:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with a splash of broth for moisture. Peppers freeze well individually wrapped and gently reheated.
02 -
For substitute proteins, use canned drained clams or extra shrimp instead of crab. Ground turkey or additional sausage can replace beef. Homemade Cajun seasoning can be made by blending paprika, cayenne, garlic powder, and thyme.
03 -
Taste filling before stuffing peppers and adjust seasoning for salt and heat to preference.