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Cajun Stuffed Bell Peppers with Crawfish and Shrimp

These Cajun-style stuffed bell peppers are packed with crawfish tails, shrimp, seasoned rice, and Louisiana spices. Baked until tender and optionally topped with cheese, they make a bold, comforting main dish that brings the bayou to your table.
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Course: Dinner, Main Course
Cuisine: Cajun, Southern
Keyword: cajun stuffed peppers, crawfish recipe, shrimp stuffed peppers
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 stuffed peppers
Calories: 310kcal
Author: [email protected]
Cost: 4

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

Use red, yellow, or green bell peppers for variety. To make it spicier, add more cayenne or a splash of hot sauce. The cheese topping is optional, but highly recommended for a golden finish. Serve with crusty bread or a side salad for a full meal.

Nutrition

Calories: 310kcal | Carbohydrates: 18g | Protein: 24g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 160mg | Sodium: 580mg | Potassium: 550mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1300IU | Vitamin C: 90mg | Calcium: 100mg | Iron: 2mg