Cajun Surf Turf Stuffed Peppers (Print Version)
Bell peppers packed with Cajun-spiced shrimp, crab, sausage, and ground beef for a savory baked meal.
# Ingredients:
→ Produce
01 -
5 large bell peppers, halved lengthwise and seeds removed
02 -
1/2 medium onion, finely chopped
03 -
1/2 bell pepper or 1 celery stalk, chopped
→ Meat and Seafood
04 -
1.5 pounds ground beef
05 -
1 hot sausage patty
06 -
1 pound raw shrimp, peeled, deveined, and chopped
07 -
1 container (8 ounces) crab meat, drained and picked over
→ Pantry
08 -
1 can (14.5 ounces) chicken broth
09 -
1/2 bag (about 5 ounces) bread crumbs
10 -
1 tablespoon Cajun seasoning
11 -
1 tablespoon minced garlic
→ Dairy
12 -
1 and 1/2 sticks unsalted butter (12 tablespoons)
→ Optional Additions
13 -
Diced ham or extra sausage, as desired
# Steps:
01 -
Using a sharp knife, slice the bell peppers in half lengthwise. Remove seeds and membranes, then set aside.
02 -
In a large pot over medium heat, melt the butter. Add onions, celery or bell pepper, and minced garlic. Sauté until vegetables are softened and fragrant, about 5 minutes.
03 -
Add ground beef, hot sausage, chopped shrimp, crab meat, and any optional diced ham or sausage to the pot. Season with Cajun seasoning. Cook, stirring frequently, until meats are browned and shrimp is opaque, about 8–10 minutes.
04 -
Gradually mix in bread crumbs. Pour in the chicken broth and stir thoroughly. Continue cooking until the mixture thickens to a consistency similar to oatmeal.
05 -
Arrange bell pepper halves in a baking dish. Generously fill each half with the seafood and meat mixture. Sprinkle additional bread crumbs on top if desired.
06 -
Cover the baking dish with foil and bake in a preheated oven at 350°F (177°C) for 25 minutes. Remove foil, reduce heat to 300°F (149°C), and continue baking uncovered for an additional 15 minutes until the peppers are tender and tops are golden.
# Notes:
01 -
Use peeled and deveined shrimp for best texture; breadcrumbs can be adjusted for desired filling consistency.