Cajun Surf & Turf Peppers (Printer-Friendly)

Bell peppers filled with beef, sausage, shrimp, crab, and Cajun spices baked for a rich, hearty meal.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, halved and seeded
02 - 1 cup yellow onion, finely chopped
03 - ½ cup celery, finely chopped (or additional bell pepper)
04 - 2 cloves garlic, minced

→ Proteins

05 - 227 g (8 oz) ground beef, 80-85% lean
06 - 1 hot sausage patty (about 113 g / 4 oz), crumbled
07 - 170 g (6 oz) peeled shrimp, chopped
08 - 113 g (4 oz) lump or backfin crab meat, shell removed
09 - Optional: ½ cup diced ham or extra sausage

→ Dairy & Fat

10 - 2 tbsp unsalted butter

→ Pantry

11 - ½ cup plain breadcrumbs
12 - 120 ml (½ cup) low-sodium chicken broth
13 - 1 tbsp Cajun seasoning (blend of paprika, cayenne, herbs)

# Steps to Follow:

01 - Slice bell peppers in half lengthwise, removing seeds and membranes. Arrange on a baking tray spaced to allow air circulation to prevent steaming.
02 - Melt butter in a large skillet over medium heat. Add onions and celery or extra bell pepper; cook, stirring often, until softened and glossy, about 8 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
03 - Increase heat to medium-high. Add ground beef and crumbled sausage, breaking up with a spoon. Cook 5 minutes until no longer pink. Add chopped shrimp, crab meat, and optional diced ham or extra sausage. Stir in Cajun seasoning and cook until shrimp is opaque and meats are slightly browned, about 5 more minutes.
04 - Reduce heat to medium. Gradually stir in breadcrumbs, allowing absorption of fat. Add chicken broth and mix thoroughly until filling is thick and spoonable. Add more breadcrumbs if too wet.
05 - Spoon generous portions of the filling into each pepper half, pressing gently to compact. Sprinkle a pinch of breadcrumbs over the top for a crisp crust.
06 - Place stuffed peppers in a deep baking dish. Add a small splash of chicken broth or water to the dish bottom. Cover tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove foil, reduce oven temperature to 300°F (150°C), and bake uncovered for an additional 15 minutes until tops are lightly golden.

# Helpful Hints:

01 - Allow aromatics to cook gently to develop deep Cajun flavor. Finish baking uncovered to create a contrasting crispy top.
02 - Adjust Cajun seasoning to control spiciness. Taste filling before stuffing peppers to fine-tune seasoning.
03 - Leftovers keep up to 3 days refrigerated; reheat covered with broth in oven. Freeze individually wrapped for longer storage.

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