Cajun Surf Turf Stuffed Peppers

Cajun Surf and Turf Stuffed Peppers are a flavor-packed twist on classic stuffed bell peppers. This recipe layers spicy sausage and seasoned ground beef with sweet shrimp and tender crab all cuddled up inside roasted peppers for the most festive main dish.

I started making these for holiday gatherings when my family wanted something a little indulgent but still easy to pull together, and now we find excuses to crave them year-round. I made these the first time after a weekend trip to Louisiana and let me tell you the Cajun spices with all the seafood won my parents over instantly. Even my brother who usually hates bell peppers came back for seconds.

Ingredients

• Bell peppers: Fresh bell peppers act as savory edible bowls Choose firm shiny peppers for best texture and flavor
• Ground beef: Adds hearty richness and combines well with bolder flavors Opt for at least 80 percent lean for juiciness
• Hot sausage patty: Brings a spicy smoky bite to the stuffing Look for fresh loose sausage so you can crumble easily
• Shrimp: Brings sweetness and delicate seafood taste Wild caught or Gulf shrimp taste best here
• Crab meat: Lends a buttery sweet pop Use fresh-picked or high quality refrigerated crab for real flavor
• Chicken broth: Adds moisture and helps everything meld together Use low sodium so you control spice level
• Onion: Gives a mellow sweetness as it cooks down Chop finely for even distribution
• Celery or bell pepper: Mild fresh crunch balances out richness of the meats Choose crisp celery or sweet colorful peppers
• Minced garlic: Deepens the Cajun flavor throughout Always use fresh garlic for best aroma
• Butter: Makes filling decadent and smooth Salted butter gives added punch
• Bread crumbs: Create texture and help bind the mixture together Use unseasoned crumbs or make your own from day-old bread
• Cajun seasoning: The heart of this recipe Find a blend without too much salt or make your own so you can control heat
• Optional diced ham or sausage: Layer in even more smoky flavor if you have leftover meats lying around

Instructions

Prep the Peppers:

Slice each bell pepper in half through the stem and core Remove all seeds and membranes Rinse and set aside on a large baking pan ready to fill

Build the Flavor Base:

Melt the butter in a roomy pot over medium heat Add chopped onions along with either bell pepper or celery and all the garlic Let this cook gently stirring a few times until the mixture is soft and smells fragrant about 8 minutes This step sets your entire flavor profile

Brown the Meats and Seafood:

Stir in the ground beef hot sausage shrimp crab meat and optional diced ham or extra sausage Sprinkle with the Cajun seasoning Use a spoon to break up the meats as they brown Cook until all the proteins are just cooked through and the seafood is opaque

Create and Thicken the Stuffing:

Shake in bread crumbs gradually Keep stirring then pour in chicken broth Mix until everything is evenly moistened The stuffing should hold its shape easily and look creamy thick not soupy Think oatmeal not stew

Stuff and Top the Peppers:

Spoon the warm stuffing mixture generously into each pepper half Let it mound up Top with a sprinkle of extra bread crumbs for some crunch if you love texture

Bake and Finish:

Cover pan tightly with foil and bake at 350 F for 25 minutes This helps the peppers steam and soften Remove foil lower oven to 300 F and bake uncovered 15 minutes more so tops are lightly golden

Shrimp is my secret weapon here I have memories of peeling shrimp with my dad before special Sunday dinners and the pop of real seafood in these peppers always brings me instantly back to my childhood kitchen

Storage Tips

Stuffed peppers reheat beautifully Store leftovers in a covered container in the fridge for up to three days The filling actually tastes even bolder after resting If you want to freeze allow to cool then keep in a single layer in a zip bag or tin foil for up to a month Let thaw overnight before reheating for best results

Ingredient Substitutions

No crab Try lump whitefish or finely diced cooked chicken If you are not a fan of sausage a little extra ground beef brings similar heartiness Vegetarian versions are great too Use mushrooms and artichoke hearts in place of the meats Just amp up the Cajun spice to balance

Serving Suggestions

Serve peppers hot with a side of rice or a messy slice of toasted garlic bread A squeeze of lemon on top will cut through the richness Or ladle a spoonful of the pan juices over each one right before serving for extra flavor

Cultural Roots

This recipe is inspired by the Louisiana love for bold Creole flavors Stuffed peppers have roots in French Spanish and Cajun kitchens so you get a dish packed with history and Southern hospitality The mix of beef and seafood is classic surf and turf all the way

Seasonal Adaptations

Use whatever is freshest Sweet corn kernels or tiny diced tomatoes can go in the mix during summer For fall hearty greens like kale can be folded in If shrimp or crab are expensive try diced white fish or cooked salmon for a great twist

This recipe is always a hit at family gatherings, and each bite brings a happy memory back to our table. You will want to make extras for leftovers — trust me!

Recipe FAQs

→ How do I keep stuffed peppers from getting soggy?

Bake the peppers uncovered for the last 15 minutes to reduce excess moisture and ensure a firmer texture.

→ Can I use pre-cooked seafood for this dish?

Yes, add cooked shrimp and crab meat after browning the meats to prevent overcooking and retain their tenderness.

→ What sides pair well with Cajun stuffed peppers?

Consider serving with rice, cornbread, or a fresh garden salad for a balanced meal.

→ Is it necessary to cover the peppers while baking?

Covering during initial baking keeps them moist, while uncovering later helps them firm up and brown nicely.

→ Can I make this dish ahead of time?

You can prepare and fill peppers in advance, refrigerate, then bake before serving for convenience.