Description
A delicious combination of meat and seafood stuffed into bell peppers with a Cajun twist.
Ingredients
Scale
- 5 bell peppers, halved and cleaned
- ½ onion, finely chopped
- ½ bell pepper or 1 celery stalk, chopped
- 1 tablespoon minced garlic
- 1.5 lbs ground beef
- 1 hot sausage patty, crumbled
- 1 lb shrimp, peeled and chopped
- 1 container crab meat (about 6 oz)
- Optional: diced ham or additional sausage, ½ cup
- 1 can chicken broth (approx. 14 oz)
- 1½ sticks butter (about 12 tbsp)
- ½ bag bread crumbs (about 1 cup)
- 1 tablespoon Cajun seasoning
Instructions
- Prepare Peppers: Slice the bell peppers in half lengthwise, remove seeds and membranes, and set aside for stuffing.
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add chopped onions, chopped celery or bell pepper, and minced garlic. Cook until the vegetables are soft and fragrant, about 5-7 minutes.
- Cook Meats and Seafood: Add the ground beef, crumbled hot sausage, chopped shrimp, crab meat, and any optional diced ham or sausage to the pot. Stir in Cajun seasoning, and cook until the meats are browned and shrimp is opaque, approximately 8-10 minutes.
- Incorporate Bread Crumbs and Broth: Gradually stir in the bread crumbs to absorb the moisture. Pour in the chicken broth and mix until the mixture achieves a thick, oatmeal-like consistency.
- Stuff Peppers: Spoon the meat and seafood mixture generously into each pepper half. Optionally, sprinkle additional bread crumbs on top for a crispy finish.
- Bake Covered: Place the stuffed peppers in a baking dish, cover with foil, and bake in a preheated oven at 350°F for 25 minutes.
- Bake Uncovered: Remove the foil, reduce the oven temperature to 300°F, and continue baking uncovered for an additional 15 minutes until peppers are tender and tops slightly browned.
Notes
- For added flavor, consider using a variety of Cajun spices.
- This dish can be customized with different types of seafood or meats based on your preference.
- Leftovers can be refrigerated and reheated for a quick meal.
Nutrition
- Serving Size: 1 stuffed pepper half
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg