Cajun Surf and Turf Stuffed Peppers (Print version)
Bell pepper halves packed with Cajun beef, shrimp, crab, rice, and cheese, then baked until tender and bubbling.
# Ingredients:
For the peppers
01 -
6 large bell peppers, halved lengthwise and seeded
02 -
1 tablespoon olive oil
03 -
1/2 teaspoon kosher salt
For the Cajun surf and turf filling
04 -
1 lb (450 g) lean ground beef
05 -
1 small yellow onion, finely diced
06 -
2 celery ribs, finely diced
07 -
4 cloves garlic, minced
08 -
2 tablespoons tomato paste
09 -
1 can (14.5 oz / 411 g) diced tomatoes, well drained
10 -
2 teaspoons Cajun seasoning, plus more to taste
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon dried thyme
13 -
1/4 teaspoon cayenne pepper, optional
14 -
1/3 cup (80 ml) low-sodium chicken broth
15 -
12 oz (340 g) raw shrimp, peeled, deveined, and chopped
16 -
8 oz (225 g) lump crab meat, picked over for shells
17 -
2 cups (320 g) cooked long-grain white rice
18 -
1 cup (115 g) shredded pepper jack cheese, divided
19 -
2 tablespoons chopped fresh parsley
20 -
1 tablespoon lemon juice
21 -
Hot sauce, to taste
22 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Arrange the pepper halves cut side up in a 9x13-inch baking dish, brush with olive oil, and season with salt. Bake for 12 minutes, then set aside.
02 -
Set a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and cooked through. Drain excess fat if needed.
03 -
Add onion and celery to the beef and cook for 4 minutes until softened. Stir in garlic, tomato paste, drained tomatoes, Cajun seasoning, smoked paprika, thyme, cayenne, broth, and black pepper. Simmer for 3-4 minutes until thickened.
04 -
Stir in the chopped shrimp and cook for 2-3 minutes, just until pink and opaque. Remove the skillet from the heat. Gently fold in the crab, cooked rice, 1/2 cup pepper jack, parsley, lemon juice, and hot sauce.
05 -
Spoon the filling into the prebaked pepper halves, mounding it slightly without packing it too tightly. Cover the dish with foil.
06 -
Bake covered for 18 minutes. Remove the foil, sprinkle with the remaining 1/2 cup pepper jack, and bake for 8-10 minutes more until the cheese is melted and the peppers are tender.
07 -
Let the peppers rest for 5 minutes before serving. Add extra parsley, lemon wedges, or hot sauce at the table if desired.
# Good to know:
01 -
Use cooked and cooled rice so the filling stays fluffy.
02 -
Taste Cajun seasoning before adding extra salt because blends vary.
03 -
Best served after a 5-minute rest so the filling holds together.