Cajun Surf and Turf Stuffed Peppers (Print Version)

Seared Cajun steak and shrimp folded into spiced rice, stuffed into bell peppers, and baked under melted cheese for a steakhouse-style dinner at home.

# Ingredients:

→ For the peppers

01 - 4 large bell peppers (red, yellow, or a mix), halved lengthwise and seeded
02 - 1 tablespoon olive oil, for drizzling

→ For the steak and shrimp filling

03 - 1 lb (450 g) sirloin steak, diced small
04 - 1/2 lb (225 g) large shrimp, peeled, deveined, and chopped
05 - 2 tablespoons Cajun seasoning (paprika, cayenne, garlic powder, onion powder, dried thyme, dried oregano, black pepper, salt), divided
06 - 2 tablespoons butter
07 - 1 small onion, diced
08 - 1 celery stalk, diced
09 - 3 cloves garlic, minced
10 - 1 cup cooked white rice
11 - 1 cup (240 ml) fire-roasted diced tomatoes, drained
12 - 1/2 cup (120 ml) chicken broth
13 - 1 teaspoon hot sauce, plus more to taste
14 - Salt and black pepper, to taste

→ For topping

15 - 1 1/2 cups (170 g) shredded colby jack cheese
16 - 2 tablespoons chopped green onions
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Halve the bell peppers lengthwise, remove the cores and seeds, and arrange cut side up in a baking dish. Drizzle with olive oil and bake at 375°F (190°C) for 10 minutes to soften slightly while you build the filling.
02 - Toss the diced sirloin with half the Cajun seasoning. Sear in a hot skillet for 2 to 3 minutes, turning once, until browned outside but still rare in the center. Remove to a plate; it finishes cooking later in the oven.
03 - In the same skillet, melt the butter and cook the onion, celery, and garlic for 4 to 5 minutes until softened and fragrant.
04 - Stir in the cooked rice, diced tomatoes, chicken broth, remaining Cajun seasoning, and hot sauce. Simmer for 5 minutes so the flavors meld, then season with salt and pepper.
05 - In a second pan over medium-high heat, cook the chopped shrimp for 1 to 2 minutes per side until the flesh is pearly and opaque. Remove from the heat immediately so they don't overcook.
06 - Off the heat, stir the seared steak and cooked shrimp into the rice base until evenly distributed.
07 - Divide the filling among the pepper halves, pressing gently to pack it in. Cover with foil and bake at 375°F (190°C) for 15 minutes, then uncover, top with cheese, and bake 8 to 10 more minutes until the cheese is melted and the filling is bubbling and heated through.
08 - Let the peppers rest for 5 minutes, then scatter with green onions and parsley before serving.

# Notes:

01 - Use a flat-bottomed baking dish so the pepper halves don't tip while baking.
02 - An instant-read thermometer takes the guesswork out of checking the filling is hot throughout.

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