I love a recipe that sings with bold spices, tender meat, and the briny pop of shrimp, and these Cajun Surf and Turf Stuffed Peppers Supreme do exactly that. They arrive on the plate like a little celebration: bell peppers gleaming, cheese bubbling, and a fragrant cloak of Cajun aroma that pulls everyone to the table. If you are a fan of stuffed peppers in any style, you might enjoy a different take like stuffed poblano peppers with beef and rice for another cozy weeknight favorite.

Why This Will Be Your New Weeknight Showstopper

Bold but approachable flavor: The Cajun seasoning gives a lively, smoky heat that is exciting without overpowering the fresh ingredients.
Surf and turf balance: Tender steak and sweet shrimp make every bite feel indulgent and celebratory.
Visual appeal: Halved bell peppers cradle the filling like edible bowls, making the dish perfect for family dinners or casual entertaining.
Flexible and forgiving: You can add rice or quinoa to stretch the filling, switch cheeses, or swap proteins to suit what you have on hand.
Quick to assemble and bakes beautifully: Hands-on time is short, and the oven does most of the work so you can relax or prepare a side.

The Ingredient Lineup and Why They Matter

4 large bell peppers, halved and seeded — colorful, sturdy vessels that roast until just tender and slightly charred at the edges.
1/2 lb steak, thinly sliced — provides savory depth and a meaty chew that contrasts with the shrimp. I like skirt or flank for quick browning.
1/2 lb shrimp, peeled and deveined — sweet, briny bites that cook fast and add a coastal note. Medium shrimp work great.
1 tbsp Cajun seasoning — the flavor anchor; use your favorite blend or make your own for more control over heat.
1 tbsp olive oil — for sautéing the aromatics and proteins, and to help the spices bloom.
1/2 cup diced onions — they soften into a sweet foundation that carries the Cajun spices.
1/2 cup diced tomatoes — add brightness and a touch of acidity to cut through richness.
1/2 cup cooked rice or quinoa (optional) — stretches the filling and gives it more body; quinoa adds a nutty texture.
1/2 cup shredded cheddar or Monterey Jack cheese — melts into a golden, gooey top that ties everything together.
Salt and black pepper to taste — simple finishing touches that make the flavors sing.

If you prefer a cheesy pasta option instead of peppers, try the comforting depth of baked spinach and ricotta stuffed shells for a different kind of weeknight crowd pleaser.

Let’s Get Cooking: Step-by-Step

Here are the exact steps to bring these stuffed peppers to life. I find it helps to have all your ingredients prepped before you turn on the heat so the cooking moves smoothly.

Preheat the oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the onions and cook until softened.
Stir in the steak and shrimp, cooking until the steak is browned and the shrimp are opaque.
Add the Cajun seasoning, diced tomatoes, and cooked rice or quinoa (if using). Mix well and season with salt and black pepper to taste.
Fill each halved bell pepper with the steak and shrimp mixture. Top with shredded cheese.
Place the stuffed peppers in a baking dish and cover with foil. Bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish with fresh herbs and serve warm.

If you like a grain-forward version, this method pairs nicely with ideas like chicken parmesan quinoa stuffed peppers, which swap flavors while keeping the satisfying stuffed-shell concept.

Chef Tricks I Use Every Time

Preheat the skillet before adding ingredients so the steak gets a quick sear and keeps its juices.
Don’t overcrowd the pan when cooking steak and shrimp. Cook in batches if needed so everything browns and the shrimp stay tender.
Let the assembled peppers rest for 5 minutes after baking so the filling settles and the cheese firms up slightly for easier serving.
Use a mix of cheeses if you like depth: sharp cheddar for bite and Monterey Jack for creamy melt.
For a creamy twist, stir in a couple of spoonfuls of cream cheese at the end of cooking the filling. If you want a mini-pepper spin, check my go-to method in this cream cheese stuffed mini bell peppers recipe for inspiration.

Switch It Up: Flavor Twists to Try

Smoky bacon crumble: Crisp and chop bacon to mix into the filling for extra savory richness.
Spicy Creole: Add cayenne to the Cajun seasoning or a dash of hot sauce to dial up the heat.
Vegetarian surf and turf: Omit the steak and shrimp, add smoked tempeh or mushrooms and a handful of black beans for protein.
Mediterranean swap: Replace Cajun seasoning with oregano, paprika, and lemon zest and use feta instead of cheddar.
Middle Eastern twist: Try a falafel-style filling with herbs and chickpeas inspired by falafel chickpea stuffed peppers for a plant-forward version.

How to Serve and Impress

Place the peppers on a warm platter so the cheese stays soft and glossy. Garnish with chopped parsley or cilantro and a squeeze of fresh lemon or lime to brighten the flavors. For sides, I love a crisp green salad tossed with a tangy vinaigrette, or roasted sweet potatoes to echo the pepper sweetness. Serve with crusty bread to mop up any juices, and set colorful napkins so the table feels festive.

Keeping Leftovers Tasty

Refrigeration: Store cooled peppers in an airtight container for up to 3 days. Reheat in a 350°F oven until warmed through to preserve texture.
Freezing: Freeze individual peppers wrapped tightly in foil and stored in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Microwave: For a quick reheat, microwave on medium power in 30 second intervals to avoid rubbery shrimp. I prefer oven reheating to keep flavors intact.

Questions You Might Be Wondering

Q: Can I make these ahead for a party?
A: Yes. Assemble the peppers and store them covered in the fridge for up to 24 hours, then bake just before serving. Bake times may increase by about 5 to 10 minutes if cooking straight from chilled.

Q: What if I do not eat seafood or red meat?
A: Swap in chicken, turkey, or smoked tofu and season accordingly. You can also make a vegetarian version by doubling up on beans and hearty mushrooms.

Q: Is there a low-carb option?
A: Skip the rice or quinoa and add extra vegetables such as diced zucchini or cauliflower rice for bulk without the carbs.

Q: How do I keep the peppers from getting soggy?
A: Avoid overcooking the peppers before stuffing. They should be firm enough to hold the filling when you place them in the oven.

Conclusion

These Cajun Surf and Turf Stuffed Peppers Supreme are one of my favorite dishes when I want something that feels fancy but comes together without fuss. They hit every note I love: spice, comfort, texture, and a touch of coastal charm. If you want to explore similar regional flavors while planning a menu, you can browse local options like Cajun Seafood Marrero, LA 70072 – Last Updated January 2026 – Yelp for inspiration, check out seasonal menu ideas on Food & Drink Menu – Tully’s Good Times, or see entree approaches at places like Entrees – The Cabin | Pizza & Seafood Restaurant | Middleboro, Mass. I hope you give these peppers a try soon; once you smell that Cajun spice and see the cheese bubble, you will understand why I keep making them.