Southern Seafood and Beef Stuffed Pepper Bake is a rich, comforting, Cajun-inspired dinner made with tender bell pepper halves filled with a hearty mixture of ground beef, shrimp, crab meat, turkey sausage, buttery breadcrumbs, vegetables, and savory chicken broth. Every bite is spoon-soft, flavorful, and deeply satisfying.
This recipe brings together the cozy feel of classic stuffed peppers with the bold taste of Southern seafood dressing. The filling is moist and savory, with just enough Cajun seasoning to give it warmth without overpowering the shrimp and crab. It is a great dish for family dinners, holiday-style meals, seafood lovers, or anytime you want something filling and full of flavor.
Why You’ll Love This Recipe
This stuffed pepper bake is hearty enough to serve as a full meal. The combination of beef, shrimp, crab, and sausage makes the filling rich and satisfying.
The peppers bake until tender while the stuffing stays moist, buttery, and flavorful. The breadcrumbs help bind everything together, while the chicken broth keeps the mixture soft instead of dry.
It has bold Cajun-style flavor without being complicated. Onion, garlic, bell pepper or celery, Cajun seasoning, salt, and black pepper create a simple but deeply savory base.
This recipe is also great for serving a crowd. Since the bell peppers are halved, you get 10 generous servings from 5 peppers.
ingredients
For this Southern Seafood and Beef Stuffed Pepper Bake, you will need bell peppers, ground beef, shrimp, crab meat, turkey sausage, butter, breadcrumbs, chicken broth, onion, garlic, Cajun seasoning, salt, and black pepper.
Use 5 large bell peppers for the base of the dish. They should be halved lengthwise and cleaned well so they are ready to hold the filling.
The filling starts with 1 1/2 pounds of ground beef and 1 hot turkey sausage patty. You can also add diced turkey sausage for extra flavor and texture.
For the seafood, use 1 pound of peeled shrimp and 1 container of drained crab meat. The shrimp should be peeled before cooking, and the crab meat should be drained so the filling does not become watery.
The vegetables include 1/2 finely chopped onion and either 1/2 chopped bell pepper or 1 chopped celery stalk. Both options work well. Bell pepper gives a sweeter flavor, while celery adds a more classic savory Southern dressing taste.
Butter, breadcrumbs, and chicken broth bring the filling together. You will need 1 1/2 sticks of butter, about 1/2 bag of breadcrumbs, and 1 can of chicken broth, about 14.5 ounces.
Season the mixture with 1 tablespoon Cajun seasoning, plus salt and black pepper to taste.
How to make it
Preheat the oven to 350°F. Arrange the cleaned bell pepper halves in a baking dish with the cut sides facing up.
Melt the butter in a large pot over medium heat. Add the onion, chopped bell pepper or celery, and minced garlic. Cook until the vegetables soften and smell fragrant.
Add the ground beef, hot turkey sausage patty, shrimp, crab meat, and diced turkey sausage if you are using it. Break up the beef and sausage as they cook so the mixture becomes evenly combined.
Season with Cajun seasoning, salt, and black pepper. Continue cooking until the beef is browned and the shrimp turn pink and tender.
Gradually stir in the breadcrumbs and chicken broth. Add them a little at a time, stirring as you go, until the mixture becomes moist, thick, and spoonable. The filling should hold together but should not be dry.
Fill each bell pepper half generously with the seafood and beef mixture. Mound the filling slightly so each pepper is full and hearty.
Sprinkle a little extra breadcrumbs over the top if you want a lightly textured topping. Cover the baking dish with foil.
Bake at 350°F for 25 minutes. Remove the foil, reduce the oven temperature to 300°F, and bake for another 15 minutes, until the peppers are tender, the filling is hot, and the bake is set.
Cooking Tips and Serving Ideas
Keep the filling slightly moist before baking. The breadcrumbs will continue to absorb liquid in the oven, so the mixture should look soft and spoonable when you fill the peppers.
Do not overcook the shrimp before baking. Cook just until the shrimp turn pink and tender because they will continue to heat in the oven.
Taste the filling before stuffing the peppers and adjust the seasoning if needed. Cajun seasoning blends vary, and some are saltier or spicier than others.
For extra flavor, use a mix of red, yellow, green, or orange bell peppers. Green peppers give a classic savory flavor, while red and yellow peppers add sweetness.
Serve this stuffed pepper bake with a simple green salad, garlic bread, cornbread, roasted vegetables, dirty rice, or a side of creamy coleslaw. It can also be served as a main dish for a Southern-inspired seafood dinner.
How to Store and Prep Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 300°F until warmed through, or microwave individual portions until hot.
To freeze, let the stuffed peppers cool completely, then wrap them well and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
To prep ahead, make the filling up to 1 day in advance and store it covered in the refrigerator. You can also clean and halve the bell peppers ahead of time. When ready to bake, fill the peppers, cover the dish with foil, and bake as directed. You may need to add a few extra minutes if the filling is cold from the refrigerator.
Common Questions Answered
Can I use regular pork sausage instead of turkey sausage?
Yes. Pork sausage can be used if you prefer a richer flavor. Turkey sausage keeps the dish a little lighter while still adding savory heat.
Can I use canned crab meat?
Yes. Canned crab meat works well as long as it is drained thoroughly. Fresh crab meat or refrigerated lump crab meat can also be used.
Can I make this less spicy?
Yes. Use mild turkey sausage instead of hot turkey sausage and reduce the Cajun seasoning slightly. You can always add more seasoning after tasting the filling.
Do I need to boil the bell peppers first?
No. The peppers bake covered with foil first, which helps them soften. If you prefer very soft peppers, you can parboil them for 3 to 4 minutes before stuffing.
What kind of breadcrumbs should I use?
Plain or seasoned breadcrumbs both work. If using seasoned breadcrumbs, taste the filling before adding extra salt because the breadcrumbs may already contain seasoning.
Can I add rice to the filling?
Yes. Cooked rice can be added if you want the filling to stretch further. Add it gradually so the mixture stays moist and does not become too dense.
Print
Southern Seafood and Beef Stuffed Pepper Bake
- Total Time: 1 hour
- Yield: 10 servings 1x
Description
Tender bell pepper halves are filled with a rich Cajun-style mixture of ground beef, shrimp, crab meat, hot turkey sausage, buttery breadcrumbs, vegetables, and savory chicken broth. This Southern-inspired stuffed pepper bake is hearty, spoon-soft, comforting, and perfect for a cozy seafood dinner.
Ingredients
1. 5 large bell peppers, halved lengthwise and cleaned
2. 1 1/2 pounds ground beef
3. 1 hot turkey sausage patty
4. 1 pound shrimp, peeled
5. 1 container crab meat, drained
6. 1 can chicken broth, about 14.5 ounces
7. 1/2 onion, finely chopped
8. 1/2 bell pepper, chopped, or 1 celery stalk, chopped
9. 1 tablespoon minced garlic
10. 1 1/2 sticks butter
11. 1/2 bag breadcrumbs, plus extra for topping if desired
12. 1 tablespoon Cajun seasoning
13. Salt, to taste
14. Black pepper, to taste
15. Diced turkey sausage, optional
Instructions
1. Preheat the oven to 350°F.
2. Arrange the cleaned bell pepper halves in a baking dish with the cut sides facing up.
3. In a large pot, melt the butter over medium heat.
4. Add the finely chopped onion, chopped bell pepper or celery, and minced garlic.
5. Cook the vegetables for 3 to 5 minutes, stirring often, until softened and fragrant.
6. Add the ground beef, hot turkey sausage patty, peeled shrimp, drained crab meat, and diced turkey sausage if using.
7. Break up the ground beef and sausage as they cook so the filling combines evenly.
8. Season the mixture with Cajun seasoning, salt, and black pepper.
9. Continue cooking until the ground beef is browned and the shrimp are pink and tender.
10. Gradually stir in the breadcrumbs and chicken broth, adding a little at a time.
11. Stir until the mixture becomes moist, thick, and spoonable. The filling should hold together but should not be dry.
12. Taste the filling and adjust the salt, black pepper, or Cajun seasoning if needed.
13. Spoon the seafood and beef mixture generously into each bell pepper half.
14. Sprinkle a little extra breadcrumbs over the tops of the stuffed peppers if desired.
15. Cover the baking dish with foil.
16. Bake at 350°F for 25 minutes.
17. Remove the foil and reduce the oven temperature to 300°F.
18. Bake uncovered for 15 more minutes, or until the peppers are tender, the filling is hot, and the tops are lightly set.
19. Let the stuffed peppers rest for a few minutes before serving.
Notes
Keep the filling slightly moist before baking because the breadcrumbs will continue to absorb liquid in the oven. If the mixture looks dry, add a little more chicken broth. Cajun seasoning blends vary in saltiness, so taste before adding too much extra salt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Southern, Cajun-Inspired
Nutrition
- Serving Size: 10
- Calories: 300
