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Cajun Surf & Turf Stuffed Peppers bring together juicy ground beef, spicy sausage, tender shrimp, and delicate crab meat mixed with sautéed vegetables and a bold Cajun seasoning blend. This rich, buttery filling thickened with breadcrumbs and broth goes into colorful bell pepper halves that bake until tender and slightly crisp on top. The result is a satisfying dish that balances smoky, spicy, and fresh flavors, perfect for sharing at family dinners or special gatherings with a Southern flair.
The first time I made these peppers was at a weekend cookout, and I quickly realized they solved the eternal debate of who wants seafood and who wants meat. Now they are a go-to when I want to impress without fuss.
Ingredients
- Bell peppers for stuffing: Choose firm peppers with bright, even coloring so they hold up during baking
- Ground beef: Opt for 80 to 85 percent lean for a juicy but well-balanced filling
- Hot sausage patty: Adds classic Southern smoky spice Avoid super lean sausage to keep moisture
- Shrimp: Fresh or thawed, peeled and chopped for even cooking Adds sweetness and texture
- Crab meat: Lump is ideal for tenderness but backfin works well Just be sure to pick out any shell pieces
- Chicken broth: Using lowsodium broth enriches the mix without overpowering other flavors
- Onion: Fresh and finely diced For a mild sweetness that melts into the filling
- Bell pepper or celery: Adds crunch and freshness If using celery choose the inner pale stalks for tenderness
- Minced garlic: Real garlic brings bright, aromatic depth far superior to dried powder
- Butter: Unsalted butter for a rich roundness in the filling
- Bread crumbs: Plain or lightly seasoned with large crumbs to absorb fat and broth properly
- Cajun seasoning: Look for blends with paprika cayenne and herbs for authentic heat and smokiness
- Optional diced ham or extra sausage: For added depth and smoky notes if you want a heartier dish
Instructions
- Prep the Peppers:
- Slice each bell pepper in half lengthwise and carefully remove seeds and membranes. Lay the halves on a tray with space between them to allow air circulation during baking. This step prevents the peppers from steaming too much and becoming soggy.
- Sauté the Aromatics:
- In a heavy-bottomed pot or large skillet melt the butter over medium heat. Add the chopped onions and either diced celery or extra bell pepper. Stir frequently and cook until the vegetables soften and turn glossy which should take about eight minutes. Stir in the minced garlic and cook for another minute until fragrant to build a deeply flavorful base.
- Add the Proteins:
- Increase the heat to mediumhigh. Add the ground beef and crumbled hot sausage, breaking them up with a wooden spoon as they cook. Continue for about five minutes until the meat loses its pink color. Add the chopped shrimp, crab meat, and any optional diced ham or sausage. Sprinkle in the Cajun seasoning. Cook for another five minutes until the shrimp is opaque and the meat develops a bit of browning. This ensures the proteins are just cooked and tender before baking.
- Thicken the Filling:
- Turn the heat back to medium and gradually stir in the breadcrumbs, a handful at a time, allowing each portion to absorb some of the fat and moisture. Toss well to coat the mixture evenly. Pour in the chicken broth and mix thoroughly. The filling should be thick and moist with a texture similar to savory oatmeal. If it feels too wet, add more breadcrumbs.
- Stuff the Peppers:
- Spoon generous portions of the filling into each prepared bell pepper half. Press the filling down gently to keep it compact. Sprinkle a light pinch of breadcrumbs on top to encourage a crispy crust during baking.
- Bake:
- Arrange the stuffed peppers in a deep baking dish. Pour either a small splash of chicken broth or water into the bottom of the dish. Cover tightly with foil and bake at 350 degrees Fahrenheit for 25 minutes to meld the flavors and finish cooking. Remove the foil, reduce heat to 300 degrees Fahrenheit, and bake uncovered for an additional 15 minutes. The tops should develop a light golden crust.
Shrimp is my forever favorite in this recipe The way it melds with the sausage and beef creates an unbeatable flavor celebration. My most memorable moment with these peppers was at a family gathering where my sister tried to sneak more filling before the dish even hit the table—proof enough of how addictive they are.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat best in a covered dish in the oven with a splash of broth to keep moist. You can freeze the peppers individually wrapped. After thawing gently, they reheat well without losing texture or flavor.
Ingredient Substitutions
No crab meat available Use canned clams drained well or add extra shrimp for a similar seafood profile. If beef is not preferred double the hot sausage or substitute with ground turkey for a lighter option. No Cajun seasoning on hand Mix paprika cayenne powder garlic powder and a bit of dried thyme for a quick alternative.
Serving Suggestions
These peppers are hearty and versatile Serve with a fresh summer salad or buttery rice to soak up the savory juices. Creamy grits also pair beautifully adding Southern comfort. Leftovers slice well for sandwiches in hoagie rolls with a pickle for an easy elevated lunch.
Serve warm and enjoy the blend of smoky, spicy, and buttery flavors. They make a festive centerpiece for family dinners.
Common Recipe Questions
- → What proteins are used in these stuffed peppers?
This dish features a mix of ground beef, hot sausage, shrimp, and crab meat, combining land and sea flavors.
- → How is the filling thickened?
Bread crumbs absorb juices and bind the meats and seafood into a moist, hearty mixture.
- → Can other meats be added to the filling?
Yes, diced ham or extra sausage can be included to enhance richness and texture.
- → What type of peppers work best for stuffing?
Large bell peppers with even sides and bold colors are ideal for holding the filling during baking.
- → How spicy are these stuffed peppers?
The Cajun seasoning and hot sausage provide a moderate heat that can be adjusted to preference.
- → Can these be prepared ahead of time?
Yes, peppers can be stuffed and refrigerated, then baked just before serving for fresh flavors.