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Cajun Surf and Turf Stuffed Peppers bring together the rich flavors of juicy beef, smoky sausage, fresh shrimp, and delicate crab wrapped in vibrant bell peppers. Each pepper is filled with a buttery mixture enhanced by Cajun seasoning and fresh vegetables, then baked until tender and golden. This dish shines with a perfect balance of heat and smokiness that makes it a standout for family dinners or festive gatherings. It’s a creamy, hearty meal that delivers the essence of Southern coastal cooking in every bite.
I first made this recipe at a family Sunday cookout when my relatives were divided between seafood lovers and beef fans. The beauty of this dish is that now nobody has to pick sides – everyone leaves satisfied.
Ingredients
- Bell peppers: Choose peppers with bright colors and evenly shaped sides to hold the stuffing well
- Ground beef: Use an 80 to 85 percent lean blend for juicy, flavorful filling without too much grease
- Hot sausage patty: Offers smoky Southern spice and keeps the filling moist, avoiding overly lean options
- Shrimp: Fresh or thawed peeled shrimp chopped evenly to ensure quick, uniform cooking
- Crab meat: Lump crab is ideal for its texture but backfin works well Just be sure to check for shells
- Chicken broth: Select low sodium to enhance flavors without overpowering the mix
- Onion: Fresh and finely chopped so it softens seamlessly into the filling
- Bell pepper or celery: Both add a fresh crunch, choose the pale inner celery stalks for tenderness if using
- Minced garlic: Real garlic is essential for a punch of flavor that dried garlic can't provide
- Butter: Use unsalted for rich depth of flavor
- Bread crumbs: Choose plain or lightly seasoned ones Larger crumbs are preferred for texture and absorbency
- Cajun seasoning: Use a robust blend with paprika, cayenne, and herbs for authentic flavor
- Optional diced ham or extra sausage: Adds smoky pops and makes the filling even heartier
Instructions
- Prep the Peppers:
- Slice each bell pepper lengthwise in half then carefully remove seeds and membranes. Place the halves on a large tray spaced apart so air circulates during baking. This technique prevents the peppers from steaming and becoming watery which keeps their natural texture intact.
- Sauté the Aromatics:
- In a heavybottomed skillet melt the butter over medium heat. Add the finely chopped onions and celery or extra bell pepper. Cook, stirring often, until softened and glossy about eight minutes. Add the minced garlic and sauté one more minute until fragrant. This slow cooking releases the complex Cajun flavor essential to the dish.
- Add the Proteins:
- Turn the heat to mediumhigh and crumble in the ground beef and hot sausage. Stir frequently to break up the meat and cook until no pink remains about five minutes. Next add the chopped shrimp, crab meat, and optional diced ham or sausage. Stir in the Cajun seasoning and cook until shrimp turns opaque and the meat is lightly browned about five minutes. This timing ensures seafood does not overcook.
- Thicken the Filling:
- Lower the heat to medium and add a handful of bread crumbs at a time, stirring well so crumbs absorb the fat. Continue adding crumbs until the mixture becomes thick and spoonable like savory oatmeal. Pour in the chicken broth and combine thoroughly. If the filling is too loose add more bread crumbs a bit at a time.
- Stuff the Peppers:
- Spoon heaping amounts of the filling into each pepper half pressing down lightly to compact the mixture. Sprinkle a little more bread crumbs on top for a crisp crust after baking.
- Bake:
- Arrange the stuffed peppers in a deep baking dish and pour a small splash of broth or water into the bottom to keep them moist. Cover tightly with foil and bake at three hundred fifty degrees Fahrenheit for twentyfive minutes to meld flavors. Remove the foil, lower oven temperature to three hundred degrees, and bake uncovered another fifteen minutes until the tops are lightly golden and crisp.
Shrimp is my favorite ingredient here The way it merges with sausage and beef makes every bite feel like a celebration. One time my sister couldn’t resist sneaking extra filling off the tray before it even hit the table That kind of craving says everything about how delicious these are.
Storage tips
Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat covered in the oven with a splash of broth to maintain moisture. For longer storage freeze individually wrapped portions then gently thaw before reheating you will find the flavors hold beautifully.
Ingredient substitutions
No crab meat Use a can of drained clams or simply add more shrimp to keep the seafood flavor strong. If you do not eat beef double the sausage portion or switch to ground turkey for a lighter option. For Cajun seasoning mix together paprika, cayenne, garlic powder, and a pinch of thyme to approximate the flavor at home.
Serving suggestions
These stuffed peppers shine with a simple sunny summer salad. They also go well served over buttery rice or creamy grits for a soul-warming meal. Leftovers make amazing sandwiches just slice and tuck into a hoagie roll with a pickle for lunch that’s full of Southern charm.
These Cajun Surf and Turf Stuffed Peppers bring bold coastal flavors to your table. Serve them warm with rice or grits for a comforting Southern meal.
FAQs About This Recipe
- → What proteins are featured in these stuffed peppers?
The filling combines ground beef, hot sausage, shrimp, and crab for a balanced surf and turf experience.
- → How is the filling thickened to hold together?
Breadcrumbs are gradually added to absorb moisture and create a thick, cohesive texture alongside chicken broth.
- → Can other meats be added to the mix?
Diced ham or extra sausage can be included to enhance smokiness and add more depth to the filling.
- → Which peppers work best for stuffing and baking?
Large bell peppers, sliced in half and seeded, offer sturdy walls that hold the filling well during baking.
- → How spicy are these peppers and can spice levels be adjusted?
The Cajun seasoning and hot sausage give moderate heat, which you can tailor by adjusting seasoning amounts.
- → Is it possible to prepare the peppers ahead of time?
Yes, you can stuff and refrigerate the peppers, then bake them fresh later to keep flavors vibrant.