Cajun Surf and Turf Stuffed Bell Peppers
Tender bell peppers stuffed with juicy Cajun-seasoned steak, succulent shrimp, creamy rice, and melted cheese. This flavorful surf and turf dinner is hearty, cheesy, and perfect for family meals or special occasions. Prep: 20 minsCook: 40 minsTotal: 1 hourServings: 4Ingredients- 4 large bell peppers, halved and seeded- 1 lb sirloin steak, diced- ½ lb large shrimp, peeled and deveined- 1½ cups cooked white rice- 2 tbsp Cajun seasoning, divided- 2 tbsp olive oil- 2 tbsp unsalted butter- 1 small yellow onion, diced- ½ cup diced red bell pepper- 3 garlic cloves, minced- ½ tsp smoked paprika- ¼ cup heavy cream- 1 cup shredded mozzarella cheese- ½ cup shredded cheddar cheese- 2 tbsp fresh parsley, chopped- Salt and black pepper, to tasteInstructions1. Prepare the peppers: Preheat your oven to 375°F (190°C). Cut the bell peppers in half, remove seeds, brush lightly with olive oil, and arrange in a greased baking dish. Bake for 10–15 minutes.2. Cook the steak: Season diced steak with 1 tablespoon Cajun seasoning. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear steak for 3–5 minutes, turning occasionally, until browned and cooked to your preference. Remove and set aside.3. Cook the shrimp: Season shrimp with the remaining Cajun seasoning. Melt 1 tablespoon butter in the same skillet and cook shrimp for 1–2 minutes per side until opaque and cooked through. Remove and set aside.4. Prepare the filling: Add the remaining butter to the skillet. Sauté onion and diced bell pepper for 3–4 minutes. Add garlic and smoked paprika, cooking for another 30 seconds.5. Combine ingredients: Stir in cooked rice and heavy cream. Add steak, shrimp, and ½ cup mozzarella. Mix gently until combined. Season to taste.6. Stuff the peppers: Spoon the Cajun steak and shrimp mixture evenly into each bell pepper half. Top with remaining mozzarella and cheddar cheese.7. Bake: Return to the oven for 15–20 minutes, until the peppers are tender, the cheese is melted, and the filling is thoroughly heated. If using refrigerated filling, heat the center to 165°F.8. Serve: Let the peppers rest for 5 minutes. Garnish with fresh parsley and serve warm.Recipe Notes- Make it spicier: Add cayenne pepper, jalapeños, or hot sauce.- Low-carb option: Replace white rice with cauliflower rice.- Cheese variations: Try Monterey Jack, Pepper Jack, or Parmesan.- Make ahead: Prepare the filling in advance and refrigerate until ready to assemble.- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.- Reheating: Warm in the oven at 350°F (175°C) until the center reaches 165°F.Serving suggestion: Pair with garlic butter green beans, Southern cornbread, or a fresh garden salad for a complete dinner.