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Cajun Surf and Turf Stuffed Peppers bring together rich flavors from both land and sea for a dish that feels like a special occasion any night of the week. Juicy ground beef, smoky sausage, tender shrimp, and delicate crab meat mix with buttery vegetables and bold Cajun spices inside vibrant bell peppers. Baking the filled peppers melds all the tastes into a harmonious and satisfying meal that wows guests and family alike.
Every time I make these stuffed peppers I am reminded of Sunday cookouts where half my family wanted shrimp and the other half just wanted beef. Now nobody has to compromise.
Ingredients
- Bell peppers: with even sides and bold colors form a sturdy edible base
- Ground beef: with 80 or 85 percent lean balance great flavor and juiciness
- Hot sausage patty: adds smoky Southern spice and keeps the filling moist
- Shrimp: fresh or thawed peeled shrimp chopped ensures even cooking and ocean sweetness
- Crab meat: lump crab is lovely but backfin works too just watch for shells
- Chicken broth: full bodied low salt enhances the mixture without overpowering
- Onion: fresh and finely chopped softens into the filling seamlessly
- Bell pepper or celery: both add flavor complexity use inner pale celery stalks for tenderness
- Minced garlic: fresh garlic brings a punch of authentic flavor not matched by dried
- Unsalted butter: real butter adds depth and richness to the filling
- Bread crumbs: plain or lightly seasoned with larger texture help thicken and soak liquids
- Cajun seasoning: a blend with paprika cayenne and herbs adds authentic spicy kick
- Optional diced ham or sausage: adds extra smokiness and heartiness
Instructions
- Prep the Peppers:
- Slice each bell pepper in half lengthwise removing seeds and membranes. Set them on a large tray spaced apart to allow air circulation while baking. This prevents the peppers from steaming excessively and becoming watery.
- Sauté the Aromatics:
- Melt butter over medium heat in a heavy bottomed pot or large skillet. Add onions and chopped celery or extra bell pepper stirring often. Cook for about 8 minutes until the vegetables are soft and glossy. Stir in minced garlic and continue cooking for about 1 minute until fragrant. These aromatics form the flavor foundation of the dish.
- Add the Proteins:
- Turn heat to medium high. Add ground beef and hot sausage breaking them apart with a spoon. Cook about 5 minutes until no pink remains. Stir in chopped shrimp and crab meat along with optional diced meats. Sprinkle in Cajun seasoning and cook until shrimp is opaque and meat picks up a bit of brown, about 5 minutes. The seafood should finish gently so it stays tender in the oven.
- Thicken the Filling:
- Lower heat to medium. Stir in breadcrumbs gradually letting each batch absorb fats. Toss to coat all ingredients evenly. Pour in chicken broth and mix thoroughly. The filling should be thick and spoonable like savory oatmeal. Add more breadcrumbs if needed.
- Stuff the Peppers:
- Spoon generous mounds of filling into each pepper half pressing lightly to keep compact. Top with a pinch more breadcrumbs for a crispy finish.
- Bake:
- Arrange stuffed peppers in a deep baking dish. Pour a splash of broth or water around the peppers. Cover tightly with foil and bake at 350 degrees Fahrenheit for 25 minutes to meld flavors. Remove foil, reduce oven temperature to 300 degrees and bake uncovered for 15 minutes until tops are lightly golden.
I always reach for shrimp as my forever favorite. The way it melts with the sausage and beef makes this dish feel like a celebration. My most memorable gathering was when my sister tried to sneak more filling off the tray before it reached the table. That is how irresistible it is.
Storage tips
Store leftover stuffed peppers in airtight containers in the refrigerator for up to three days. Reheat best in a covered dish in the oven with a splash of broth to keep moist. They also freeze well when individually wrapped and thaw gently before reheating.
Ingredient substitutions
If you have no crab meat try canned clams or simply more shrimp. For those avoiding beef, you can use extra sausage or ground turkey instead. If Cajun seasoning is not available, mix paprika cayenne garlic powder and a pinch of thyme for a simple homemade alternative.
Serving suggestions
These peppers shine with a fresh summer salad on the side. They also pair wonderfully with buttery rice or creamy grits. Leftovers make fantastic sandwiches when sliced and served inside hoagie rolls with a crisp pickle.
Serve these Cajun surf and turf stuffed peppers warm for the best flavor. They make a memorable centerpiece for weeknight meals and special occasions.
Common Questions About Recipes
- → What proteins are used in these stuffed peppers?
The filling combines ground beef, hot sausage, shrimp, and crab meat for a balanced surf and turf flavor.
- → How is the filling thickened?
Breadcrumbs absorb juices and bind the ingredients, creating a moist yet firm texture.
- → Can I add other meats to the filling?
Yes, diced ham or extra sausage can be added to increase smokiness and depth.
- → What peppers work best for stuffing?
Large bell peppers with even sides are ideal; they hold the filling well and stand up to baking.
- → How spicy are these peppers?
Cajun seasoning and hot sausage provide a moderate heat level, adjustable to personal taste.
- → Can these be prepared ahead of time?
Stuffed peppers can be made in advance and refrigerated, then baked fresh before serving.