Cajun Surf Turf Peppers

Cajun Surf and Turf Stuffed Peppers bring together juicy ground beef, spicy sausage, sweet shrimp, and delicate crabmeat into one rich, buttery filling. These peppers are stuffed generously and baked until tender and lightly crisp on top, offering a perfect balance of smoky, savory, and slightly spicy flavors. This dish captures the heart of a Southernstyle celebration right in your kitchen, ideal for a comforting family dinner or a festive gathering where everyone can enjoy both land and sea favorites at once.

I first made these stuffed peppers during a big Sunday cookout when family members were split between seafood lovers and beef fans. Now this recipe is a regular request because it brings everyone together without compromise.

Ingredients

• Bell peppers: Choose vibrant peppers with even sides to hold the filling well and add a fresh, crunchy bite
• Ground beef: Use 80 or 85 percent lean for juicy flavor that wont dry out during cooking
• Hot sausage patty: Adds smokiness and Southern spice creating depth and richness
• Shrimp: Fresh or thawed peeled shrimp chopped for even cooking and oceanic sweetness
• Crab meat: Lump crab is ideal for texture but backfin is a fine alternative just watch for leftover shells
• Chicken broth: Select a low sodium version with full body to enhance moisture and flavor without overpowering
• Onion: Fresh and finely chopped to melt smoothly into the filling while adding natural sweetness
• Bell pepper or celery: Adds a subtle freshness celery should be the pale inner stalks for tenderness
• Minced garlic: Fresh garlic for a vibrant punch that dried powders cannot match
• Butter: Use unsalted butter to enrich the mixture without adding extra salt
• Bread crumbs: Plain or lightly seasoned with larger crumbs that soak up the fat and bind the filling
• Cajun seasoning: Look for a blend with paprika, cayenne, and herbs to bring authentic regional flavor
• Optional diced ham or additional sausage: Can be added for more smoky heartiness if desired

Instructions

Prep the Peppers:

Slice each bell pepper in half lengthwise and carefully remove the seeds and membranes. Place them spaced out on a baking tray so air circulates around them during cooking. This helps prevent sogginess and keeps the pepper flesh firm.

Sauté the Aromatics:

Melt the butter in a large skillet or heavy bottomed pot over medium heat. Add the finely chopped onions and celery or extra bell pepper and cook gently for about eight minutes until softened and glossy. Stir in the minced garlic and cook for another minute until fragrant, layering in those classic Cajun flavors right from the start.

Add the Proteins:

Turn the heat up to mediumhigh and add ground beef and hot sausage, breaking them apart with a spoon. Cook for approximately five minutes or until no pink remains. Stir in the shrimp, crab meat, and any optional diced meats, then season with Cajun blend. Continue cooking until shrimp turns opaque and meats brown lightly, about five minutes. This timing ensures seafood stays tender inside the peppers.

Thicken the Filling:

Reduce heat to medium and sprinkle in bread crumbs gradually, letting them absorb the juices and fat as you stir. Pour in the chicken broth and mix thoroughly until the filling looks thick and scoopable like a savory oatmeal. Add more bread crumbs if the mixture feels too wet.

Stuff the Peppers:

Generously spoon the thick filling into each pepper half, pressing lightly to pack it down but not squashing it. Sprinkle a pinch of bread crumbs on top to develop a crisp finish.

Bake:

Place the stuffed peppers in a deep baking dish and add a small splash of chicken broth or water to the bottom to create steam during baking. Cover the dish tightly with foil and bake at 350 degrees Fahrenheit for 25 minutes. This melds the flavors beautifully. Remove the foil, lower the oven to 300 degrees, and bake uncovered for 15 more minutes until the tops are golden and slightly crisp.

I always reach for shrimp as my forever favorite in this dish. The way it blends with the smoky sausage and beef feels like a celebration every time I make it. My most memorable moment was at a family gathering when my sister sneakily took extra filling from the tray before it even reached the table because she couldn't wait to eat it.

Storage Tips

Keep leftover stuffed peppers in an airtight container in the refrigerator for up to three days. Reheat in a covered dish in the oven with a little broth to maintain moisture. For longer storage, wrap peppers individually and freeze. They thaw and reheat well, making this dish great for meal prep.

Ingredient Substitutions

If you dont have crab meat try canned clams drained well or simply add more shrimp. For a beeffree version double the sausage or use ground turkey. If Cajun seasoning is missing, mix paprika, cayenne, garlic powder, and a pinch of thyme to create a quick homemade blend.

Serving Suggestions

Serve stuffed peppers with a light summer salad to brighten the meal. They are also delightful over creamy grits or buttery rice. Leftover peppers can be sliced and used as a filling in hoagie sandwiches with a crisp pickle for a fun twist.

These Cajun Surf and Turf Stuffed Peppers make a festive, satisfying meal that highlights bold Southern flavors. They reheat well and are ideal for meal prep.

Common Questions About the Recipe

→ What proteins are used in these stuffed peppers?

A mix of ground beef, spicy sausage, shrimp, and crab meat creates a surf and turf combination inside the peppers.

→ How is the filling thickened?

Bread crumbs absorb juices and mix with chicken broth to bind the filling, ensuring a hearty texture.

→ Can other meats be included in the filling?

Yes, diced ham or extra sausage can be added to increase smokiness and flavor variety.

→ Which peppers work best for this dish?

Large bell peppers with even sides are ideal as they hold the filling well and bake evenly.

→ How spicy are the stuffed peppers?

The Cajun seasoning and hot sausage provide a moderate spicy kick, adjustable to personal taste.

→ Can these peppers be prepared ahead of time?

Yes, they can be stuffed and refrigerated, then baked fresh before serving for best flavor.