Cajun Stuffed Peppers with Shrimp Recipe

If you’re craving a dish that’s bursting with Southern charm and a little kick of spice, you’re going to adore this Cajun Stuffed Peppers with Shrimp Recipe. I absolutely love how the tender shrimp blend with the savory, buttery cornbread stuffing inside sweet bell peppers—it’s comfort food with a twist that feels both hearty and light at the same time. Whether you’re making a weeknight supper or a weekend gathering meal, these peppers deliver flavor and personality in every bite.

When I first tried this recipe, it quickly became a favorite for my family because it hits the perfect balance—spicy but not overwhelming, with fresh herbs and a subtle tang from the Tabasco. You’ll find that the cornbread crust adds a lovely texture that soaks up the shrimp juices beautifully. Plus, it’s a fantastic way to use seasonal colorful peppers that brighten up the plate and the mood!

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Ingredients You’ll Need

To bring this Cajun Stuffed Peppers with Shrimp Recipe to life, you’ll want fresh, vibrant ingredients that complement each other—a mix of seafood, vegetables, and that irresistible cornbread base. Choosing sweet, firm bell peppers and good-quality shrimp really makes a difference here.

• All-purpose flour: For that tender cornbread crumb, a pantry staple you’ll use often.
• Corn meal: Adds the classic texture and sweetness to the cornbread that’s key to this recipe.
• Granulated sugar: Just a touch to balance the spice and enhance the cornbread’s flavor.
• Baking powder: Helps give your cornbread rise and lightness—don’t skip it!
• Salt: Essential for seasoning and bringing out all the dish’s flavors.
• Milk: Use whole or 2% for the best moist, tender cornbread texture.
• Vegetable oil: Keeps the cornbread moist without overpowering flavor.
• Egg: Binds the cornbread together for structure and richness.
• Bell peppers: Choose mixed colors for a festive look and sweet flavor that softens when cooked.
• Olive oil: For sautéing, adds a subtle fruity note.
• Butter: Used in cooking and to dot the tops—adds richness and that golden finish.
• Onion, red or green bell pepper, celery, green onions: The classic Cajun “trinity” plus fresh scallions—these bring layers of sweetness and depth.
• Garlic: Adds a fragrant punch, a must in Cajun cooking.
• Fresh thyme: Aromatic and earthy, it brightens the stuffing.
• Shrimp: Medium-sized, peeled and deveined, cut into bite-sized pieces for even cooking and easy bites.
• Cajun seasoning: Look for a good blend like Tony Chachere’s to get authentic flavor.
• Crumbled cornbread: The base of the stuffing, soaking up all those juices and spices.
• Low-sodium chicken broth: Adds moisture and depth without overwhelming saltiness.
• Eggs (for stuffing): Helps bind the filling so it holds together when baked.
• Tabasco sauce: Just a dash for subtle heat; adjust to your taste.
• Dried sage: A warm herb note that complements the shrimp beautifully.
• Fresh parsley leaves: Brightens and freshens the final dish.

Variations

One of the best things about this Cajun Stuffed Peppers with Shrimp Recipe is how easy it is to tweak based on what you have or your dietary preferences. I’ve played around with some swaps that keep the spirit of the dish while making it your own.

• Veggie Lovers’ Version: Swap the shrimp for diced mushrooms and extra celery for a vegetarian-friendly option. My sister made this for a meatless Monday and loved how the mushrooms gave a meaty texture without losing the flavor.
• Spice Level: Adjust the amount of Cajun seasoning and Tabasco to suit your family’s heat tolerance—start small if you’re unsure and add more at the end.
• Cheesy Twist: Stir in some sharp cheddar or pepper jack with the cornbread mixture for an extra melty, rich finish. I tend to add cheese when making this for game day—it’s always a crowd-pleaser.
• Grain-Free Version: I’ve replaced the cornbread with cauliflower rice and almond flour for gluten-free friends; it’s less traditional but still delicious with the shrimp and spices.

How to Make Cajun Stuffed Peppers with Shrimp Recipe

Step 1: Make the Cornbread Base

Start by preheating your oven to 400°F and greasing an 8×8 baking pan. I like to spray with cooking spray for easy removal. Whisk together the dry ingredients in one bowl and the wet ingredients in another, then combine until mostly smooth but don’t stress if there are a few lumps—that’s normal! Bake it for about 20-25 minutes until the top is golden and a toothpick comes out clean. Let it cool completely before crumbling—it’s the secret to that perfect cornbread texture inside the peppers.

Step 2: Prep and Blanch the Peppers

Here’s a trick I learned: boiling the pepper halves for 7 minutes softens them just enough so they bake perfectly while holding their shape. Boil half at a time, drain, and let them cool. This removes some rawness and sets you up for tender, yet firm stuffed peppers. It might feel like an extra step, but trust me, you’ll notice the difference!

Step 3: Sauté the Vegetables and Cook the Shrimp

Heat butter and vegetable oil in a large Dutch oven over medium-high heat. Sauté the diced onions until translucent, then add bell pepper, celery, and the whites of the green onions. Stir everything until softened—about 5 more minutes. Add garlic and thyme and cook for just a minute more to release those lovely aromatics.

Next, toss in your shrimp that’s been lightly coated with Cajun seasoning. Cook just until they start turning pink—you want them juicy, not rubbery. Then remove the pan from heat to prepare the stuffing.

Step 4: Mix the Stuffing

In the Dutch oven, fold in the crumbled cornbread, chicken broth, beaten eggs, sage, Tabasco, the green parts of the scallions, chopped parsley, and the remaining Cajun seasoning. Mix gently but thoroughly. If the mixture feels too dry, add the broth a few tablespoons at a time until it holds together nicely but isn’t soggy. This part is all about finding that perfect balance!

Step 5: Stuff and Bake the Peppers

Spoon the shrimp and cornbread mixture into each pepper half, really packing it in so the filling fills every crevice—and mound it on top for a proud presentation. Dot a teaspoon of butter on top of each stuffed pepper to keep things rich and help them brown beautifully. Arrange them in a baking dish, stuffing side up, and bake uncovered at 375°F for about 25 minutes until heated through and the tops turn golden.

How to Serve Cajun Stuffed Peppers with Shrimp Recipe

Garnishes

I love finishing these peppers with a sprinkle of freshly chopped parsley and a few little sprigs of fresh thyme—adds a pop of green and fresh herbal aroma that complements the warmth inside. Sometimes, I drizzle a little extra virgin olive oil right before serving for a silkier finish.

Side Dishes

Since the peppers are quite filling, I usually go for something light and refreshing on the side like a crisp coleslaw or a bright mixed green salad with a zesty lemon vinaigrette. For a Southern twist, creamy mashed potatoes work perfectly to soak up any extra juices.

Creative Ways to Present

For special occasions, I like to plate each stuffed pepper on a small bed of wilted greens with a lemon wedge on the side for a splash of brightness. You can also serve these in individual mini casseroles or ramekins using mini bell peppers, turning them into cute appetizers that wow guests.

Make Ahead and Storage

Storing Leftovers

Leftover Cajun Stuffed Peppers with Shrimp keep beautifully in an airtight container in the fridge for about 3 days. When I store mine, I like to keep some moisture by spooning just a splash of chicken broth over the peppers so they don’t dry out when reheating.

Freezing

I’ve had great luck freezing unbaked stuffed peppers, which means you can prep a whole batch ahead of time. Just freeze them on a plate until firm, then transfer to freezer-safe containers or bags. When you’re ready, thaw them overnight in the fridge and bake as usual—this saved me countless times for last-minute meals!

Reheating

The best way I’ve found to reheat leftovers is in the oven at 350°F, covered loosely with foil to keep moisture in, for about 15-20 minutes until warmed through. This method keeps the stuffing moist and the peppers tender without turning them soggy or tough.

FAQs

Final Thoughts

This Cajun Stuffed Peppers with Shrimp Recipe has become a real staple in my kitchen—not just because it tastes fantastic, but because it brings a little joy and spice to any mealtime. Whether you’re cooking for someone special or just treating yourself to something comforting yet exciting, I encourage you to give it a try. It’s approachable, flavorful, and you can make it your own in all kinds of fun ways. Trust me, once you’ve made it, this will be in your rotation for seasons to come!

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