Cajun Surf & Turf Stuffed Peppers

Why I Love This Recipe

I love how this recipe combines a medley of flavors and textures in each bite. The buttery seafood and savory meats make it rich and filling, while the peppers bring just the right touch of sweetness. The Cajun seasoning ties everything together with a subtle kick that keeps me coming back for more. It’s a fun dish to prepare, and it always feels like something special, whether I’m making it for family or guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 5 bell peppers, halved and cleaned

• 1.5 lbs ground beef

• 1 hot sausage patty

• 1 lb shrimp, peeled and chopped

• 1 container crab meat

• 1 can chicken broth

• ½ onion, finely chopped

• ½ bell pepper or 1 celery stalk, chopped

• 1 tbsp minced garlic

• 1½ sticks butter

• ½ bag bread crumbs

• 1 tbsp Cajun seasoning

• Optional: diced ham or sausage

Directions

1. I start by slicing the bell peppers in half lengthwise, removing the seeds and membranes, then setting them aside.

2. In a large pot, I melt the butter over medium heat and sauté the onions, chopped celery (or bell pepper), and garlic until they’re soft and fragrant.

3. I stir in the ground beef, hot sausage, shrimp, crab meat, and any optional diced meats. I season the mixture with Cajun seasoning and cook everything until the meat is browned and the seafood is fully cooked.

4. I gradually add the bread crumbs, then pour in the chicken broth, stirring until the mixture thickens to an oatmeal-like consistency.

5. I spoon the filling generously into the prepared pepper halves and, if I’m feeling indulgent, top them with extra bread crumbs for a golden finish.

6. I arrange the stuffed peppers in a baking dish, cover them with foil, and bake at 350°F for 25 minutes. Then I uncover them, reduce the heat to 300°F, and bake for another 15 minutes to let the tops brown and the flavors deepen.

Servings and timing

This recipe makes 10 servings and takes a total of 60 minutes: 20 minutes of prep and 40 minutes of cooking time. It’s great for feeding a crowd or enjoying as leftovers throughout the week.

Variations

I like switching up the protein based on what I have—sometimes I use crawfish tails, scallops, or even smoked sausage for a deeper, smokier flavor. For a little extra heat, I add a pinch of cayenne or a few dashes of hot sauce. And if I want to lighten things up, I’ll replace the ground beef with turkey or skip the red meat altogether and go full seafood.

Storage/Reheating

I store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a baking dish, cover loosely with foil, and warm them in a 325°F oven for about 15–20 minutes. I can also reheat individual portions in the microwave, but I do it in short bursts to avoid drying out the filling.

FAQs

Can I make this dish ahead of time?

Yes, I often prepare the filling and stuff the peppers a day in advance. I keep them covered in the fridge and bake them just before serving.

Can I freeze Cajun stuffed peppers?

Definitely. I freeze them after they’ve been fully baked. I let them cool, wrap them tightly, and freeze for up to 2 months. I reheat from frozen in a 350°F oven for 30–35 minutes.

What’s the best substitute for crab meat?

If I’m out of crab, I use imitation crab or even finely chopped white fish like cod or tilapia. It’s not the same texture, but it still gives that seafood vibe.

How do I prevent soggy peppers?

I make sure not to overfill with broth and let the filling thicken before stuffing. If I want firmer peppers, I bake them uncovered for a bit longer to reduce moisture.

Is this recipe very spicy?

It has a flavorful kick, but it’s not overly spicy. If I want more heat, I simply add extra Cajun seasoning or a pinch of cayenne to taste.

Conclusion

These Cajun Surf & Turf Stuffed Peppers are bold, hearty, and deeply satisfying. I love how each bite delivers a mix of seasoned meat, tender seafood, and savory spice all wrapped in a naturally sweet pepper shell. Whether I’m cooking for a crowd or just treating myself to something special, this dish always delivers big Southern flavor.

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