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Stuffed Bell Peppers

These hearty Cajun-style stuffed bell peppers combine ground beef, seafood, and savory seasonings for an irresistible meal. The tender peppers cradle a rich filling that’s perfectly seasoned with traditional Southern flavors.

 

  • Total Time: 1 hour 10 minutes
  • Yield: 10 stuffed pepper halves 1x

Ingredients

Scale
  • 5 bell peppers, halved and cleaned
  • 1.5 lbs ground beef
  • 1 hot sausage patty (Patton’s recommended)
  • 1 lb shrimp, peeled and chopped
  • 1 container of crab meat
  • 1 can chicken broth
  • ½ an onion, finely chopped
  • ½ a bell pepper or a stalk of celery, chopped
  • 1 tbsp minced garlic
  • 1½ sticks of butter
  • ½ bag of bread crumbs
  • 1 tbsp Slap Ya Mama seasoning (or preferred Cajun spice)

    Optional

  • Diced ham or sausage for extra flavor
  • Italian bread crumbs for topping

 

Instructions

  1. Prep the Peppers – Cut your bell peppers in half, scoop out the seeds, and set them aside. This creates little edible bowls ready to hold the flavorful filling. Make sure to wash them thoroughly and remove any white ribs inside for the best texture.
  2. Sauté the Aromatics – In a large pot, melt the butter over medium heat. Add the chopped onions, celery (or bell pepper), and garlic. Sauté until fragrant and the onions become translucent, about 5-7 minutes. This aromatic base will flavor your entire dish.
  3. Cook the Protein Mixture – Add the ground beef, hot sausage, shrimp, crab meat, and any optional diced ham or sausage to the pot. Season with Slap Ya Mama seasoning. Cook, stirring frequently, until the beef is browned and the seafood is cooked through. Break up any large chunks of meat for an even texture.
  4. Create the Filling Consistency – Gradually stir in bread crumbs and chicken broth until the mixture reaches a thick, oatmeal-like consistency. The mixture should be moist but not soggy, holding together when scooped. Continue stirring to ensure all ingredients are well incorporated.
  5. Fill the Peppers – Scoop generous portions of the mixture into each bell pepper half. For a crispy finish, sprinkle Italian bread crumbs on top of the filled peppers. Arrange them in a baking dish, making sure they’re stable and won’t tip over during baking.
  6. Bake to Perfection – Cover the baking dish with foil and bake at 350°F for about 25 minutes. Then remove the foil, reduce the heat to 300°F, and continue baking uncovered for another 15 minutes until the peppers are tender and the tops are golden brown.

 

Notes

For best results, choose peppers that can stand up well when halved. Red and yellow bell peppers tend to be sweeter than green ones, which can complement the savory filling nicely. If you can’t find Slap Ya Mama seasoning, any Cajun seasoning blend with paprika, garlic powder, onion powder, cayenne, and salt will work well. The stuffed peppers can be assembled ahead of time and refrigerated for up to 24 hours before baking.

  • Author: bestfeed
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Main course
  • Method: Baking
  • Cuisine: Cajun

Nutrition

  • Serving Size: 1 stuffed pepper half
  • Calories: 380
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 22g
  • Saturated Fat: 11g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 125mg

Find it online: https://bestfeed.us/stuffed-bell-peppers/