Cajun Surf Turf Peppers (Print Version)
Juicy bell peppers packed with beef, shrimp, crab, and smoky sausage spiced with Cajun seasoning and baked flavorful.
# What You'll Need:
→ Vegetables
01 -
4 large bell peppers, halved and seeded
02 -
1 medium onion, finely chopped
03 -
1/2 cup celery, finely chopped (optional, substitute for bell pepper)
04 -
2 cloves garlic, minced
→ Proteins
05 -
225 grams (8 ounces) ground beef (80-85% lean)
06 -
150 grams (5 ounces) hot sausage patty, crumbled
07 -
170 grams (6 ounces) peeled shrimp, chopped
08 -
100 grams (3.5 ounces) lump crab meat, shell-free
09 -
Optional: 60 grams (2 ounces) diced ham or additional sausage
→ Dairy & Fats
10 -
28 grams (2 tablespoons) unsalted butter
→ Pantry Staples
11 -
60 grams (1/2 cup) plain bread crumbs
12 -
120 milliliters (1/2 cup) low-sodium chicken broth
13 -
1 tablespoon Cajun seasoning (blend of paprika, cayenne, garlic powder, and herbs)
# Steps to Follow:
01 -
Slice each bell pepper in half lengthwise and remove seeds and membranes. Arrange on a tray with spacing to allow air circulation during baking, preventing sogginess.
02 -
In a large skillet over medium heat, melt butter. Add chopped onions and celery or extra bell pepper, stirring frequently. Cook until softened and translucent, approximately 8 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
03 -
Increase heat to medium-high. Add ground beef and hot sausage, breaking up with a spoon. Cook until meat loses pink color, about 5 minutes. Incorporate chopped shrimp, crab meat, and optional diced ham or sausage. Stir in Cajun seasoning and cook until shrimp is opaque and meats develop slight browning, approximately 5 minutes more.
04 -
Reduce heat to medium. Gradually stir in bread crumbs, allowing absorption of fats. Pour in chicken broth and mix thoroughly to achieve a thick, cohesive filling similar to savory oatmeal. Add more bread crumbs if mixture is too wet.
05 -
Fill each pepper half generously with the meat and seafood mixture, pressing lightly to compact. Sprinkle a pinch of bread crumbs on top for a crisp crust.
06 -
Arrange stuffed peppers in a deep baking dish. Add a small amount of chicken broth or water to the bottom. Cover tightly with foil and bake at 350°F (177°C) for 25 minutes. Remove foil, reduce oven temperature to 300°F (149°C), and continue baking uncovered for 15 minutes until tops are lightly golden.
# Additional Notes:
01 -
Store leftovers in an airtight container refrigerated up to 3 days. Reheat covered with a splash of broth. Peppers freeze well when individually wrapped, thaw gently before reheating.
02 -
To substitute crab meat, use canned drained clams or extra shrimp. For a beef-free version, double sausage or use ground turkey. Homemade Cajun seasoning can be made by blending paprika, cayenne, garlic powder, and a pinch of thyme.