Cajun Surf Turf Peppers (Printer-Friendly)

Baked bell peppers filled with Cajun-seasoned beef, sausage, shrimp, and crab for a flavorful meal.

# What You'll Need:

→ Produce

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 - 3 cloves garlic, minced

→ Proteins

05 - 225 grams (8 ounces) ground beef (80-85% lean)
06 - 113 grams (4 ounces) hot sausage, crumbled
07 - 113 grams (4 ounces) peeled and chopped shrimp
08 - 85 grams (3 ounces) lump crab meat
09 - Optional: 56 grams (2 ounces) diced ham or extra sausage

→ Dairy

10 - 2 tablespoons unsalted butter

→ Pantry

11 - 1/2 cup plain bread crumbs
12 - 1/3 cup low-sodium chicken broth
13 - 1 tablespoon Cajun seasoning blend

# Steps to Follow:

01 - Slice bell peppers in half lengthwise, removing seeds and membranes. Place on a large baking tray spaced apart to prevent steaming.
02 - Melt butter in a large skillet over medium heat. Add onions and celery or extra bell pepper, cooking until softened and glossy, about 8 minutes. Stir in garlic and cook for 1 minute until fragrant.
03 - Increase heat to medium-high. Add ground beef and hot sausage, breaking them apart with a spoon. Cook for 5 minutes until no longer pink. Stir in chopped shrimp, crab meat, optional diced ham or sausage, and Cajun seasoning. Cook for an additional 5 minutes until shrimp is opaque and meats develop slight browning.
04 - Reduce heat to medium. Gradually stir in bread crumbs, allowing them to absorb fats. Pour in chicken broth and mix well until filling is thick and spoonable. If too wet, add more bread crumbs as needed.
05 - Spoon generous portions of filling into each pepper half, pressing lightly for compaction. Sprinkle a pinch of bread crumbs on top for a crisp crust.
06 - Arrange stuffed peppers in a deep baking dish with a splash of chicken broth or water at the bottom. Cover tightly with foil and bake at 350°F (175°C) for 25 minutes. Remove foil, reduce temperature to 300°F (150°C), and bake uncovered for 15 minutes until tops are lightly golden.

# Extra Suggestions:

01 - Cook onions and aromatics slowly to develop deep flavor. Finishing uncovered creates a crisp topping. Adjust seasoning before stuffing for balanced heat.
02 - Leftovers store well refrigerated up to 3 days; reheat covered with broth to retain moisture. Frozen individually and thawed gently before reheating.

Go Back