I’m about to confess something: I named a dinner after a wrestling move once — and it tasted way better than it sounds. These Cajun Surf Turf Peppers pack the smoky snap of andouille sausage, the briny pop of shrimp, gooey melted cheese, and bright roasted bell peppers that act like edible boats. If your weeknight needs a little drama (but not a lot of work), this recipe delivers. Expect a sizzle in the pan, a little steam when you lift the foil, and a rush of spicy, buttery aroma that makes everyone hover in the kitchen. I promise: no wrestling required — only a hot oven, a skillet, and good appetite.
Quick Facts
- Yield: Serves 4
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Why This Recipe is Awesome
This dish gives you crispy-roasted pepper edges, a savory, slightly spicy filling, and the contrast of tender shrimp and hearty andouille. It’s a one-pan skillet filling and a quick bake away from being dinner royalty. It’s simple enough for a weeknight but impressive for guests — and yes, it smells like a Southern kitchen on game day. Who doesn’t love crunchy pepper rims and cheesy pull-apart moments?
Ingredients
For the Main Dish:
- 4 large bell peppers (mixed colors), halved lengthwise and seeded
- 1 lb (16 oz) raw shrimp, peeled and deveined (medium, about 30–40 count)
- 8 oz andouille sausage, sliced into ¼-inch rounds
- 1 cup cooked white rice (leftover rice works great)
- 1 small yellow onion, finely chopped (about ¾ cup)
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup shredded Monterey Jack or pepper jack cheese
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- Juice of ½ lemon
For the Sauce / Garnish (optional):
- ¼ cup mayonnaise mixed with 1 tsp hot sauce and squeeze of lemon (quick remoulade)
- 2 tbsp chopped fresh parsley or scallions for garnish
How I Make It
Step 1:
Preheat the oven to 400°F. Toss the pepper halves with 1 tbsp olive oil and a pinch of salt, then place cut-side up on a baking sheet. Roast for 12–15 minutes until they soften and the edges start to blister. You want them tender but not falling apart — they’ll finish in the oven with the filling.
Step 2:
While the peppers roast, heat a large skillet over medium-high heat. Add 1 tbsp olive oil and the andouille sausage. Let the slices brown and sizzle for about 4–5 minutes, stirring occasionally. The kitchen fills with that smoky, meaty aroma — essential motivation to keep cooking.
Step 3:
Push the sausage to the side and add 2 tbsp butter. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the minced garlic, Cajun seasoning, and smoked paprika; toast them for 30 seconds until fragrant. Add the shrimp and cook for 2–3 minutes — toss until they turn opaque and curl. Add the drained diced tomatoes and cooked rice, then fold everything together and finish with lemon juice and a pinch of salt. Taste and adjust seasoning.
Step 4:
Spoon the hot filling into the roasted pepper halves. Top each pepper with a generous sprinkle of shredded cheese. Bake at 400°F for another 10–12 minutes until the cheese melts and forms golden edges. If you want bubbly, switch on the broiler for 1–2 minutes — watch it; cheese goes from perfect to charred fast.
Step 5:
Let the peppers rest for 5 minutes out of the oven. Drizzle with the quick remoulade or a squeeze of lemon, and scatter chopped parsley or scallions on top. Serve hot so you get that satisfying steam and cheesy pull with every bite.
Pro Tips
- Use leftover rice for the best texture — fresh hot rice makes the filling gluey.
- If your shrimp cook faster than the sausage, remove them quickly to avoid rubbery texture; they finish in the oven.
- Slice peppers evenly so they roast uniformly; uneven halves lead to overcooked sides.
- Swap the broiler on for the final minute only if you want a bubbly, bronzed top — don’t walk away.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap shrimp for diced chicken breast or firm tofu — chicken boosts heft, tofu soaks up the seasoning (vegetarian option).
- Use quinoa or cauliflower rice for a lower-carb version; quinoa adds nuttiness while cauliflower brightens the dish.
- For dairy-free, use a plant-based cheese and omit the butter (sub with 1½ tbsp olive oil).
- If you need gluten-free, pick a gluten-free sausage or use smoked tempeh instead.
Variations & Tips
- Spicy: Add a diced jalapeño to the sauté or 1 tsp cayenne for heat lovers.
- Kid-friendly: Swap pepper jack for mild cheddar and reduce Cajun seasoning to 1 tsp.
- Vegetarian: Replace sausage and shrimp with smoked mushrooms and chickpeas.
- BBQ twist: Mix in 2 tbsp smoky BBQ sauce with the filling for a sweet-savory spin.
- Tropical twist: Fold in ¼ cup diced mango and cilantro right before serving for bright contrast.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the filling up to 24 hours ahead and store in an airtight container. Roast and stuff the peppers just before baking. Reheat in a 350°F oven for 12–15 minutes.
- Can I double the recipe?
- Sure thing. Use two baking sheets or a large casserole dish so you don’t overcrowd. You may need an extra 5–8 minutes in the oven if you stack pans tightly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of olive oil (about 1½ tbsp) if you swap.
- How do I know it’s done?
- Look for golden, bubbly cheese, slightly wrinkled pepper skins, and opaque, curled shrimp. If you use a thermometer, shrimp cook to 145°F and pork sausage to 160°F.
- What if I don’t have ingredient X?
- Swap canned diced tomatoes for ½ cup salsa; use yellow onion instead of white; or replace rice with cooked orzo. Small swaps won’t ruin the dish.
How I Like to Serve It
I love these warm from the oven with a crisp green salad and cold beer for a casual dinner. For a fancier night, serve with cilantro-lime rice and a light white wine. They work great for game day or a cozy weeknight — the colors feel festive any season.
Notes
- Store leftover peppers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to preserve texture.
- Safe cooking temps: shrimp 145°F; pork sausage 160°F. Use a thermometer for confidence.
Final Thoughts
Closing: Go on — roast some peppers, crank the Cajun, and enjoy the sizzle. Now go impress someone — or just yourself — with your homemade masterpiece!