Cajun Surf Turf Peppers

Cajun Surf and Turf Stuffed Peppers offer a delicious harmony of beef, sausage, shrimp, and crab nestled inside vibrant bell peppers. This recipe creates a rich, buttery filling with layers of smoky and spicy flavor, balanced by fresh vegetables and Cajun seasoning. Baked to perfection, these peppers deliver a comforting and indulgent meal perfect for family dinners or festive gatherings. Each bite brings together the best of land and sea with a satisfying texture and bold Southern flair.

I first shared this dish at a Sunday cookout where everyone’s favorite was either seafood or beef. Now nobody has to choose because this version has it all. It quickly became a family favorite that guests always ask me to make again.

Ingredients

• Bell peppers: Choose ones with even sides and bright colors as they hold the filling well and provide a fresh, crunchy bite
• Ground beef: Use eighty to eightyfive percent lean ground beef for flavor without too much grease
• Hot sausage patty: Adds smoky Southern spice and moisture avoid very lean sausage to keep the filling juicy
• Shrimp: Fresh or thawed peeled shrimp chopped for even cooking contribute a tender ocean sweetness
• Crab meat: Lump crab offers sweet flakes but backfin works fine just check for stray shells
• Chicken broth: A low salt variety keeps the flavors balanced and moistens the stuffing
• Onion: Fresh finely chopped onion softens into the filling adding a slight sweetness and texture
• Bell pepper or celery: Adding extra bell pepper or pale celery stalks deepens the flavor profile
• Minced garlic: Fresh garlic delivers more punch than dried powdered versions
• Butter: Use unsalted for richer control over seasoning and depth of flavor
• Bread crumbs: Plain or lightly seasoned with larger crumbs absorb liquid well for a perfectly thick filling
• Cajun seasoning: Look for a blend with paprika cayenne and herbs for an authentic spicy kick
• Optional diced ham or sausage: Including extra smoky meats can add heartiness and complexity

Instructions

Prep the Peppers:

Slice each bell pepper in half lengthwise removing seeds and membranes. Place them spaced out on a large tray to allow air circulation during baking. This avoids steaming and helps keep the peppers from becoming watery.

Sauté the Aromatics:

Melt butter in a heavybottomed pot or large skillet over medium heat. Add onions and chopped celery or extra bell pepper stirring frequently. Cook until softened and glossy about eight minutes. Stir in minced garlic and cook until fragrant about one minute more. This slow cooking builds the deep Cajun flavor base essential to the dish.

Add the Proteins:

Turn heat up to mediumhigh then add ground beef and hot sausage breaking them apart with a spoon. Cook about five minutes until meat is no longer pink. Add chopped shrimp crab meat and optional diced meats. Stir in Cajun seasoning and cook until shrimp turns opaque and meats get a bit browned another five minutes. Cooking the seafood briefly preserves tenderness for baking.

Thicken the Filling:

Reduce heat to medium. Gradually stir in bread crumbs allowing each addition to absorb fat and liquid. Mix thoroughly until all ingredients are coated. Pour in chicken broth and stir well. The mixture should be thick and scoopable resembling a savory oatmeal texture. If too wet add more bread crumbs gradually.

Stuff the Peppers:

Fill each pepper half generously pressing down lightly to compact the mixture. Sprinkle a pinch more bread crumbs on top for a crispy crust.

Bake:

Arrange stuffed peppers in a deep baking dish. Pour a small splash of broth or water into the bottom of the dish. Cover tightly with foil and bake at three fifty degrees for twenty five minutes to let flavors meld. Remove foil reduce oven to three hundred degrees and bake uncovered for an additional fifteen minutes until tops turn lightly golden.

Shrimp is my forever favorite ingredient because it melts beautifully into the savory mixture with sausage and beef. I vividly recall a family gathering where my sister tried sneaking extra filling off the tray before the dish even hit the table. That moment captures just how irresistible these stuffed peppers are.

Storage tips

Store leftovers in an airtight container in the refrigerator up to three days. Reheat covered in the oven with a splash of broth to keep moist. You can freeze individual stuffed peppers wrapped tightly. After thawing gently they reheat well without losing texture or flavor.

Ingredient substitutions

No crab meat Use canned clams drained well or add more shrimp instead. If beef is not an option double the sausage or substitute ground turkey for a lighter version. Missing Cajun seasoning Mix paprika cayenne garlic powder and a pinch of thyme for a quick homemade blend.

Serving suggestions

Serve with a crisp summer salad that adds brightness and crunch. Offers delicious contrast if paired with buttery rice or creamy grits. Leftover peppers sliced into hoagie rolls with pickles make a flavorful and satisfying lunch option.

These Cajun Surf and Turf Stuffed Peppers make an unforgettable main that balances spice and richness. They reheat well and also make a striking dish for entertaining.

Common Recipe Questions

→ What proteins are used in these peppers?

They combine ground beef, hot sausage, shrimp, and crab meat for a robust surf and turf flavor.

→ How is the filling thickened?

Breadcrumbs 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 for more smokiness and variety.

→ What type of peppers are best suited?

Large, evenly sided bell peppers halved and cleaned work well to hold the filling during baking.

→ How spicy are these peppers?

The Cajun seasoning and hot sausage provide moderate heat, adjustable to your preference.

→ Can they be prepared ahead of time?

Stuff the peppers and refrigerate; bake just before serving for fresh, warm results.