Cajun Surf & Turf Stuffed Peppers

Cajun Surf and Turf Stuffed Peppers deliver that unmistakable hit of Carolina coast seafood and down-home beefy comfort all in one playful pepper package. This recipe lands on our table any time we crave something robust yet festive. The blend of buttery shellfish and savory sausage has wowed everyone from my uncle who never eats seafood to curious friends who now beg to make these together.

Every time I make these stuffed peppers I am reminded of Sunday cookouts where half my family wanted shrimp and the other half just wanted beef. Now nobody has to compromise.

Ingredients

• Bell peppers: Choose ones with even sides and bold colors as these form the edible base
• Ground beef: Pick an 80 or 85 percent lean blend for the perfect balance of flavor and juiciness
• Hot sausage patty: Adds smoky Southern spice skip a super-lean sausage to keep things moist
• Shrimp: Fresh or thawed peeled shrimp chopped for even cooking adds ocean sweetness
• Crab meat: Lump is lovely but backfin also works Just watch for shells
• Chicken broth: A full-bodied low salt version enhances the mix without overpowering
• Onion: Fresh and finely chopped so the texture melts into the filling
• Bell pepper or celery: Both round out the flavor If using celery go for the inner pale stalks for tenderness
• Minced garlic: Real garlic brings more punch than dried
• Butter: Use real unsalted butter for rich depth
• Bread crumbs: Go with plain or lightly seasoned ones look for larger crumb texture for better soak
• Cajun seasoning: Reach for a spicy blend with paprika cayenne and herbs for an authentic kick
• Optional diced ham or sausage: Pops of extra smokiness make it even heartier

Step-by-Step Instructions

Prep the Peppers:

Slice each bell pepper in half lengthwise removing the seeds and membranes Set them aside on a large tray with a bit of spacing so the air can circulate during baking This keeps the peppers from steaming too much and getting watery

Sauté the Aromatics:

In a heavy-bottomed pot or large skillet melt the butter over medium heat Add the onions and chopped celery or extra bell pepper stirring often Let them soften and turn glossy for about eight minutes Stir in the minced garlic and continue to cook until fragrant usually another minute The goal is to layer all the classic Cajun flavor right from the start

Add the Proteins:

Increase the heat to medium-high Add the ground beef and hot sausage breaking them up with a spoon Cook for about five minutes until no longer pink then add the chopped shrimp and crab meat along with any optional diced meats Stir in the Cajun seasoning now Cook until the shrimp turns opaque and the beef and sausage pick up a bit of browning Another five minutes works Let the seafood just barely finish so it stays tender in the oven

Thicken the Filling:

Reduce the heat to medium Stir in the bread crumbs a handful at a time Letting each batch absorb some of the fat Toss to coat all the meat and seafood evenly Pour in the chicken broth and mix everything well The filling should look thick and spoonable a bit like savory oatmeal If too wet add more bread crumbs

Stuff the Peppers:

Spoon generous mounds of filling into each prepared bell pepper half pressing down lightly to keep things compact Top with a pinch more bread crumbs for an extra crisp crust

Bake:

Arrange the stuffed peppers in a deep baking dish Pour a tiny splash of chicken broth or water along the bottom Cover tightly with foil Bake at three fifty degrees for twenty five minutes This helps everything meld together Remove foil drop the temperature to three hundred degrees and bake uncovered for another fifteen minutes The tops should be lightly golden

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I always reach for shrimp as my forever favorite The way it melts with the sausage and beef makes this dish feel like a celebration My most memorable gathering was when my sister tried to sneak more filling off the tray before it reached the table that is how irresistible it is

Storage tips

Store leftover stuffed peppers in an airtight container in the fridge for up to three days They reheat best in a covered dish in the oven with a splash of broth to keep them moist You can also freeze the stuffed peppers individually wrapped They come back nicely after a gentle thaw and reheat

Ingredient substitutions

No crab meat Try a can of drained clams or more shrimp If you do not eat beef double up on sausage or swap in ground turkey Cajun seasoning not on hand Blend paprika cayenne garlic powder and a pinch of thyme for a quick homemade mix

Serving suggestions

These peppers need little more than a sunny summer salad Some folks love them over buttery rice or creamy grits You can even slice leftovers and tuck them into hoagie rolls with a pickle for an epic lunch

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Cultural and historical context

This dish draws straight from Louisiana s surf and turf feasts where shellfish and pork land at every celebration Stuffed peppers marched onto Southern tables during the early days of Cajun home cooking bringing together family garden peppers with the best catch of the day

Recipe FAQs

→ What proteins are used in these stuffed peppers?

The peppers feature a savory blend of ground beef, hot sausage, shrimp, and crab meat for a true surf and turf flavor.

→ How is the filling thickened?

Breadcrumbs are added to absorb the juices and bind the seafood and meats into a moist, hearty filling.

→ Can I add other meats to the filling?

Absolutely. Diced ham or extra sausage can be stirred in for added flavor and variety.

→ What type of peppers work best?

Large bell peppers, halved and cleaned, are ideal for stuffing and sturdy enough for baking.

→ How spicy are these stuffed peppers?

The Cajun seasoning and hot sausage contribute a moderate kick, which can be adjusted to taste.

→ Is there a way to make them ahead?

The peppers can be stuffed and refrigerated, then baked just before serving for fresh, hot flavor.