Cajun Surf & Turf Peppers (Printer-Friendly Version)
Savory bell peppers packed with beef, sausage, shrimp, crab, and Cajun seasoning, baked for rich, smoky flavor.
# Ingredients Needed:
→ Vegetables
01 -
4 large bell peppers, halved and seeded
02 -
1 cup yellow onion, finely chopped
03 -
1/2 cup celery or extra bell pepper, finely chopped
04 -
2 cloves garlic, minced
→ Proteins
05 -
450 grams (1 pound) ground beef, 80-85% lean
06 -
2 hot sausage patties (about 140 grams or 5 ounces), crumbled
07 -
170 grams (6 ounces) peeled shrimp, chopped
08 -
115 grams (4 ounces) lump crab meat
09 -
Optional: 1/2 cup diced ham or extra sausage
→ Dairy and Fats
10 -
2 tablespoons unsalted butter
→ Pantry
11 -
3/4 cup plain breadcrumbs
12 -
1/2 cup low-sodium chicken broth
13 -
1 tablespoon Cajun seasoning
# Step-by-Step Directions:
01 -
Slice bell peppers in half lengthwise and remove seeds and membranes. Arrange on a baking tray with spaces to allow air circulation to prevent steaming and sogginess.
02 -
Melt butter in a heavy skillet over medium heat. Add onions and celery or extra bell pepper, stirring often, cook about 8 minutes until softened and glossy. Stir in minced garlic and cook for 1 more minute until fragrant.
03 -
Increase heat to medium-high. Add ground beef and crumbled sausage, breaking apart and cooking until no longer pink, about 5 minutes. Add chopped shrimp, crab meat, and optional diced ham or sausage. Stir in Cajun seasoning. Cook until shrimp turns opaque and meat begins browning, about 5 minutes.
04 -
Reduce heat to medium. Stir in breadcrumbs gradually, allowing absorbance of fat and juices. Pour in chicken broth and combine thoroughly until mixture thickens to a spoonable consistency. Add more breadcrumbs if too wet.
05 -
Spoon generous portions of filling into each pepper half, pressing lightly to compact. Sprinkle a pinch of breadcrumbs on top for a crisp finish.
06 -
Place stuffed peppers in a deep baking dish. Add a small amount of chicken broth or water to the dish bottom. Cover with foil and bake at 350°F for 25 minutes. Remove foil, reduce heat to 300°F, and bake uncovered for an additional 15 minutes until tops are lightly golden.
# Helpful Hints:
01 -
Store leftovers in an airtight container refrigerated for up to 3 days and reheat in the oven with a splash of broth to maintain moisture. Peppers freeze well individually wrapped.
02 -
Use 80–85% lean ground beef for ideal balance of flavor and moisture.
03 -
Adjust Cajun seasoning and hot sausage quantity to control spice level.
04 -
For crab substitutions, drained canned clams or additional shrimp work well.