First of all, thank you for being here! You already know how much I love sharing recipes that bring people together, and this one? It’s a celebration of flavor, family, and everything that makes Southern coastal cooking so special. If you’ve never had Cajun stuffed bell peppers loaded with crawfish and shrimp—bless your heart, you’re in for something good today!
This dish is savory, spicy, rich, and comforting with a serious Louisiana soul. Juicy shrimp, tender crawfish tails, fluffy rice, and Cajun-seasoned veggies all come together in a buttery bell pepper that’s roasted to perfection. Serve this at a Sunday dinner, a backyard cookout, or just a random Tuesday—you will be asked for the recipe.
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What Are Cajun Stuffed Bell Peppers?
These beauties are hollowed-out bell peppers stuffed with a mixture of seafood, rice, sautéed veggies, and bold Cajun flavors. It’s a comforting, one-pan kind of meal with big flavor and even bigger heart.
Traditionally served all along the Gulf Coast, these stuffed peppers are a classic in Creole and Cajun kitchens. With crawfish and shrimp as the star proteins, this version is deeply rooted in Louisiana-style cooking—and it tastes like it came straight from a family fish fry.
Why You’ll Love This Recipe
- Authentic Cajun flavor with easy-to-find ingredients
- Packed with seafood—crawfish and shrimp!
- Great for feeding a crowd or meal prepping
- Customizable heat level—spicy or mild, your call
- One pan in the oven = easy cleanup
What Do They Taste Like?
Savory, herby, and just a little spicy. The crawfish gives a buttery richness, the shrimp adds a delicate bite, and the Cajun seasoning ties it all together with smoky heat. The bell pepper gets perfectly tender in the oven while holding in all those juicy flavors. Each bite is soft, saucy, and satisfying.
Ingredients
Main Ingredients:
- 6 bell peppers – tops cut, seeds & ribs removed
- 1 lb crawfish tails – cooked and peeled
- ½ lb shrimp – peeled, deveined, and chopped
- 1 cup cooked rice – white or jasmine
- 1 small onion – chopped
- 1 green bell pepper – chopped
- 1 rib celery – chopped
- 3 garlic cloves – minced
- 1 can (14.5 oz) diced tomatoes – drained
- ½ cup chicken broth
- ¼ cup fresh parsley – chopped
Seasoning:
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cayenne pepper (optional)
- Salt & black pepper – to taste
For Cooking:
- 2 tbsp olive oil – for sautéing
- ½ cup shredded cheddar cheese (optional topping)
Cajun Stuffed Bell Peppers with Crawfish and Shrimp
Equipment
- Large skillet
- cutting board
- knife
- Baking Dish
- mixing spoon or spatula
Ingredients
- 6 bell peppers (tops cut, seeds removed)
- 1 lb crawfish tails
- ½ lb shrimp, chopped
- 1 cup cooked rice
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 celery rib, chopped
- 3 cloves garlic, minced
- 1 can diced tomatoes, drained
- ½ cup chicken broth
- ¼ cup parsley, chopped (plus extra for garnish)
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- to taste salt & pepper
- 2 tbsp olive oil
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 375°F (190°C). Prepare bell peppers by cutting off tops and removing seeds. Set aside.
- In a skillet over medium heat, sauté onion, chopped bell pepper, and celery in olive oil for 5–7 minutes. Add garlic and cook 1 more minute.
- Add crawfish tails and chopped shrimp to the skillet. Cook for 3–4 minutes until seafood is mostly opaque.
- Stir in diced tomatoes, chicken broth, cooked rice, parsley, Cajun seasoning, paprika, thyme, oregano, cayenne, salt, and pepper. Simmer for 5 minutes.
- Spoon the seafood mixture into each bell pepper, filling to the top. Place in a baking dish upright.
- Cover with foil and bake for 30 minutes. Uncover, sprinkle with cheese (if using), and bake another 10–15 minutes until cheese is melted and tops are golden.
- Let cool slightly. Garnish with fresh parsley before serving.
Notes
Nutrition
Kitchen Tools You’ll Need
- Large skillet or sauté pan
- Cutting board & knife
- Baking dish (9×13 works well)
- Foil for baking
- Mixing spoon or spatula
Add-Ins & Substitutions
- No crawfish? Sub with more shrimp, lump crab, or even andouille sausage.
- Want it spicy? Add chopped jalapeño or a few dashes of hot sauce.
- Low-carb version? Swap cooked cauliflower rice instead of regular rice.
- Don’t like green bell peppers? Use red, yellow, or orange—they’re sweeter!
Step-by-Step Instructions
1. Prep the Peppers
Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers, remove seeds and ribs. Lightly season the inside with salt. Place in a baking dish and set aside.
2. Cook the Veggies
In a large skillet, heat 2 tbsp olive oil over medium heat. Add chopped onion, bell pepper, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook 1 more minute until fragrant.
3. Add the Seafood
Add chopped shrimp and crawfish tails to the skillet. Cook for 3–4 minutes, stirring often, until just cooked through. (They’ll finish cooking in the oven.)
4. Mix the Filling
Add drained tomatoes, chicken broth, cooked rice, parsley, and all seasonings (Cajun seasoning, paprika, thyme, oregano, cayenne, salt & pepper). Stir everything together and cook for another 5 minutes to let the flavors come together.
5. Stuff the Peppers
Spoon the filling into each bell pepper, packing it down gently. Fill to the top.
6. Bake
Cover the baking dish with foil and bake for 30 minutes.
Then, remove foil, top with cheddar cheese if using, and bake uncovered for 10–15 more minutes, or until the peppers are tender and the tops are golden.
7. Serve & Garnish
Let cool for a few minutes before serving. Garnish with extra chopped parsley or a drizzle of hot sauce.
Pro tip: These reheat beautifully the next day and taste even better after the flavors settle!
What to Serve with Cajun Stuffed Peppers
- Crusty French bread or garlic toast
- Coleslaw with vinegar dressing for a cool contrast
- Creamed corn or Cajun-style corn maque choux
- Simple side salad with a lemony vinaigrette
- Glass of sweet tea or a cold Abita beer
Tips for Success
- Don’t overcook the shrimp—they only need a few minutes.
- Drain your tomatoes well to avoid soggy stuffing.
- Use a mix of bell pepper colors for a pretty presentation.
- Make it ahead—the filling can be prepped a day in advance.
- Taste and adjust seasonings—especially salt, depending on your broth and Cajun mix.
Storage & Reheating
- Fridge: Store in an airtight container up to 3–4 days.
- Freezer: Freeze cooked, cooled peppers individually in foil or freezer bags for up to 2 months.
- Reheat: In oven at 350°F or microwave for 2–3 minutes until warmed through.
Frequently Asked Questions
Can I make these without seafood?
Absolutely! Use ground chicken, turkey, sausage, or even a plant-based crumble.
How spicy is this recipe?
Mild to medium as written—kick it up with cayenne or hot sauce, or tone it down by skipping the cayenne entirely.
Can I use frozen seafood?
Yes, just make sure to thaw and drain well before cooking to avoid extra liquid.
Are these gluten-free?
Yes! All ingredients are naturally gluten-free—just double-check your broth and seasoning blends to be sure.
Final Thoughts
These Cajun Stuffed Bell Peppers with crawfish and shrimp are the kind of meal that feels like a celebration—even on a weekday. They’re cozy, packed with flavor, and every bite brings a little taste of the bayou to your table.
Whether you grew up on Louisiana cooking or you’re just now discovering how soulful and bold it can be, this dish is a must-try. It’s hearty, it’s homey, and it’s sure to become a favorite.
More Cajun & Creole-Inspired Recipes
- Creamy Cajun Pasta with Andouille Sausage
- Shrimp Étouffée (One-Pot Classic)
- Crispy Cajun Fried Catfish
- Red Beans and Rice with Smoked Sausage
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Did you make these stuffed peppers?
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Nutritional Info (Per Stuffed Pepper, Approx.)
- Calories: 310
- Protein: 21g
- Fat: 12g
- Carbs: 28g
- Sodium: 580mg
Estimates will vary based on cheese, rice type, and portion size.
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