Cajun Surf & Turf Peppers (Printer-Friendly)

Bell peppers filled with a spicy blend of beef, sausage, shrimp, and crab bathed in Cajun seasoning and baked to perfection.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, halved and seeded
02 - 1 medium onion, finely chopped
03 - 1/2 cup celery or extra bell pepper, finely chopped
04 - 2 cloves garlic, minced

→ Proteins

05 - 454 g (1 lb) ground beef, 80-85% lean
06 - 2 hot smoked sausage patties, crumbled
07 - 170 g (6 oz) peeled and chopped shrimp
08 - 113 g (4 oz) lump or backfin crab meat, shell-free
09 - Optional: 113 g (4 oz) diced ham or extra sausage

→ Dairy and Fats

10 - 28 g (2 tablespoons) unsalted butter

→ Pantry

11 - 60 ml (1/4 cup) low-sodium chicken broth, plus extra for baking
12 - 60 ml (1/4 cup) breadcrumbs, plain or lightly seasoned
13 - 2 teaspoons Cajun seasoning blend (paprika, cayenne, herbs)

# Steps to Make This:

01 - Slice bell peppers in half lengthwise and remove seeds and membranes. Arrange on a tray with space for air circulation to prevent steaming during baking.
02 - Melt butter in a heavy skillet over medium heat. Add chopped onions and celery or extra bell pepper; cook, stirring occasionally, until softened and glossy, about 8 minutes. Stir in garlic and cook until fragrant, approximately 1 minute.
03 - Increase heat to medium-high. Add ground beef and crumbled sausage, breaking up with a spoon. Cook about 5 minutes until no longer pink. Incorporate shrimp, crab meat, and optional diced ham or extra sausage. Stir in Cajun seasoning. Cook until shrimp are opaque and meats begin to brown, approximately 5 minutes.
04 - Reduce heat to medium. Gradually stir in breadcrumbs to absorb fat, ensuring even coating. Pour in chicken broth and mix until the filling has a thick, spoonable consistency. Add additional breadcrumbs if mixture appears too wet.
05 - Spoon generous amounts of filling into each pepper half, pressing lightly to compact. Sprinkle with a pinch of breadcrumbs for a crisp topping.
06 - Arrange stuffed peppers in a deep baking dish. Pour a small amount of chicken broth or water into the dish. Cover tightly with foil and bake in a preheated oven 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.

# Additional Notes:

01 - For enhanced depth, cook aromatics slowly before adding proteins. Finishing uncovered crisps the topping while keeping the filling moist. Taste and adjust seasoning for optimal flavor balance before stuffing.
02 - Leftovers store well in an airtight container refrigerated up to 3 days or frozen individually, reheating gently with added broth to maintain moisture.
03 - If crab meat is unavailable, substitute canned clams or additional shrimp. For a beef-free version, double sausage or replace with ground turkey.

Go Back