Cajun Surf & Turf Stuffed Peppers

Ingredients (4 stuffed peppers)

For the Peppers

• 2 large bell peppers, halved (makes 4 boats)

• 1–2 tbsp olive oil

• Salt & pepper

For the Surf & Turf Filling

• 200 g steak (sirloin, ribeye, or halal steak), cut into small cubes

• 150–200 g shrimp, peeled & deveined

• 1 tbsp Cajun seasoning (store-bought or homemade)

• 1 tbsp butter

• 3 cloves garlic, minced

• 1 small onion, diced

• ½ cup cooked rice (optional)

• ½ cup heavy cream

• ½ cup grated mozzarella or cheddar

• ¼ cup grated Parmesan

• 1 tbsp lemon juice

• Fresh parsley for garnish

Instructions

1. Prep the Peppers

1. Preheat oven to 200°C (400°F).

2. Slice peppers in half lengthwise and remove seeds.

3. Drizzle with olive oil, salt, and pepper.

4. Bake 10 minutes to soften.

2. Cook the Steak

1. Heat a pan over medium-high heat.

2. Season steak cubes with ½ tbsp Cajun seasoning.

3. Add butter to the hot pan and sear steak for 2–3 minutes until browned.

4. Remove and set aside (don’t overcook).

3. Cook the Shrimp

1. In the same pan, add a little oil if needed.

2. Add garlic and sauté 30 seconds.

3. Add shrimp with ½ tbsp Cajun seasoning.

4. Cook 1–2 minutes per side until pink.

5. Remove and set aside.

4. Make the Creamy Cajun Sauce

1. In the same pan, add onion and cook until soft.

2. Pour in heavy cream and bring to a light simmer.

3. Stir in mozzarella and Parmesan until creamy.

4. Add lemon juice & adjust seasoning.

If using rice, stir it in now.

5. Combine Surf & Turf

• Add the cooked steak and shrimp into the creamy Cajun sauce.

• Mix gently to coat everything.

• 6. Stuff the Peppers

1. Spoon the surf & turf mixture into each pepper boat.

2. Top with extra cheese if desired.

3. Bake 10–12 minutes until hot and bubbly.

7. Serve

Garnish with parsley and a squeeze of lemon.
Great with garlic bread, pasta, or a side salad.