Cajun Stuffed Bell Peppers with Shrimp

Cajun Stuffed Bell Peppers with Shrimp are a colorful, comforting dinner filled with bold Southern-inspired flavor. Tender bell peppers are packed with juicy Cajun shrimp, aromatic vegetables, herbs, and a moist homemade cornbread stuffing, then baked until beautifully golden.

This recipe brings together savory, slightly spicy, and subtly sweet flavors in every bite. It is also completely halal-friendly and makes a satisfying family dinner or special weekend meal.

Why You’ll Love This Recipe

These shrimp stuffed bell peppers have everything you want in a hearty homemade meal. The shrimp stay tender and flavorful, while onion, celery, garlic, thyme, and Cajun seasoning give the filling plenty of depth.

Homemade cornbread makes the stuffing especially comforting and helps absorb all those delicious flavors without becoming heavy. The peppers can also be assembled ahead of time, making this an excellent option for busy family dinners, entertaining, or meal prep.

Ingredients

For the Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

For the Stuffed Peppers

• 6 bell peppers, assorted colors, sliced lengthwise, seeded, and cored
• 1 tablespoon olive oil
• 4 tablespoons butter, divided
• 1 onion, diced
• 1 red or green bell pepper, diced
• 2 celery stalks, diced
• 5 green onions, thinly sliced, green and white parts separated
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme, chopped
• 1 1/2 pounds medium shrimp, peeled, deveined, and cut into 3/4-inch pieces
• 2 teaspoons Cajun seasoning, divided
• 8 cups crumbled homemade cornbread
• 1 1/2 cups low-sodium chicken broth
• 2 large eggs, beaten
• 1/2 teaspoon Tabasco sauce, or to taste
• 1 teaspoon dried sage
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease an 8-by-8-inch baking pan with cooking spray or butter.
2. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir just until moist and nearly lump-free.
4. Transfer the batter to the prepared pan. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool completely, then crumble the cornbread.
5. Bring several inches of water to a boil in a large Dutch oven. Working in batches, boil the bell pepper halves for about 7 minutes. Drain well and allow them to cool.
6. Place the shrimp in a colander or bowl and toss with 1 teaspoon Cajun seasoning. Set aside while preparing the vegetables.
7. Reduce the oven temperature to 375°F (190°C).
8. Melt 1 tablespoon butter with the olive oil in the Dutch oven over medium-high heat. Add the diced onion and cook for about 5 minutes.
9. Add the diced bell pepper, celery, and white portions of the green onions. Sauté for another 5 minutes, or until softened. Stir in the garlic and thyme and cook for 1 minute.
10. Add the seasoned shrimp and cook briefly, stirring, until the pieces are just beginning to turn pink. Remove from the heat to avoid overcooking.
11. Add the crumbled cornbread to the shrimp and vegetable mixture. Fold in 1 cup chicken broth, beaten eggs, sage, Tabasco, green portions of the onions, parsley, and the remaining teaspoon of Cajun seasoning.
12. If the stuffing seems dry, gradually add more chicken broth, about 2 tablespoons at a time, until moist but not soggy.
13. Spoon the filling generously into each pepper half, pressing it gently into the corners before mounding the stuffing on top. These Cajun Stuffed Bell Peppers with Shrimp should be generously filled.
14. Arrange the peppers stuffing-side up in a baking dish. Divide the remaining butter into small pieces and dot it over the stuffing.
15. Bake uncovered for approximately 25 minutes, until the filling is hot and lightly golden on top. Garnish with additional parsley or fresh thyme before serving.

Tips & Tricks

Avoid fully cooking the shrimp in the skillet. They only need to begin turning pink because they will continue cooking inside the peppers.

Let the cornbread cool completely before crumbling it. Slightly dry cornbread absorbs the broth and seasonings especially well.

Add the chicken broth gradually. The stuffing should hold together and remain moist without becoming wet or mushy.

For milder Cajun shrimp stuffed peppers, reduce the Cajun seasoning or hot sauce. For more heat, add a little extra Cajun seasoning or Tabasco.

Choose similarly sized bell peppers so they soften at approximately the same rate. Red, orange, and yellow peppers provide a sweeter flavor, while green peppers have a slightly sharper taste.

Check the ingredients on your Cajun seasoning and chicken broth to ensure they meet your halal dietary requirements.

Details

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour 25 minutes
Yield: 12 stuffed pepper halves
Category: Main Course
Method: Baking
Cuisine: Cajun-Inspired, Southern-Inspired
Difficulty: Intermediate
Dietary Notes: Halal-friendly, pork-free, alcohol-free

Notes

Store-bought plain cornbread can save preparation time, but avoid an excessively sweet variety.

Vegetable broth may be substituted for chicken broth. If using chicken broth, choose a halal-certified product when required.

Serve these peppers with a crisp green salad, roasted vegetables, green beans, or a simple cucumber salad for a balanced meal.

You can also prepare the filling and peppers ahead of time, refrigerate them separately, and assemble them shortly before baking.

Nutrition

Approximate nutrition per stuffed pepper half:

Calories: 350
Protein: 19 g
Carbohydrates: 34 g
Fat: 15 g

Nutritional values are estimates and will vary depending on the ingredients, brands, and portion sizes used.

FAQ

Can I make Cajun Stuffed Bell Peppers with Shrimp ahead of time?

Yes. Prepare and stuff the peppers, cover them tightly, and refrigerate until you are ready to bake. For the best texture, prepare them up to one day ahead.

Do I need to cook the bell peppers before stuffing them?

Parboiling helps soften the peppers before baking. This produces tender peppers without requiring the cornbread and shrimp filling to spend too long in the oven.

How do I keep shrimp from becoming rubbery?

Cook the shrimp only until they begin turning pink during the skillet step. They will finish cooking while the stuffed peppers bake.

What color bell peppers work best for Cajun stuffed peppers?

Any color works well. Red, yellow, and orange peppers are naturally sweeter, while green bell peppers have a more savory, slightly bitter flavor that pairs particularly well with Cajun seasoning.

Can I make these Cajun shrimp stuffed peppers less spicy?

Absolutely. Choose a mild Cajun seasoning and reduce or omit the Tabasco sauce. You will still get plenty of flavor from the garlic, thyme, sage, onion, and other vegetables.

What can I serve with shrimp stuffed bell peppers?

A fresh salad, steamed green beans, roasted vegetables, sautéed greens, or coleslaw all work well. Since the filling already contains cornbread, you do not necessarily need another starch.

Storage

Allow leftover peppers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.

For freezing, cool the prepared peppers completely and wrap individual portions securely before placing them in a freezer-safe container. Freeze for up to 2 months for the best quality.

Thaw frozen peppers overnight in the refrigerator. Reheat covered in a 350°F oven until the center is thoroughly hot. Uncover during the final few minutes to help restore the texture of the cornbread topping.

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Cajun Stuffed Bell Peppers with Shrimp

Cajun stuffed bell peppers are filled with seasoned shrimp and vegetables.Homemade cornbread creates a moist, savory stuffing.The filled peppers are baked at 375°F until tender and golden.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Course Main Course

Cuisine Cajun-Inspired, Southern-Inspired

Ingredients

  

For the Cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg

For the Stuffed Peppers

• 6 bell peppers assorted colors, sliced lengthwise, seeded, and cored
• 1 tablespoon olive oil
• 4 tablespoons butter divided
• 1 onion diced
• 1 red or green bell pepper diced
• 2 celery stalks diced
• 5 green onions thinly sliced, green and white parts separated
• 4 garlic cloves minced
• 1 tablespoon fresh thyme chopped
• 1 1/2 pounds medium shrimp peeled, deveined, and cut into 3/4-inch pieces
• 2 teaspoons Cajun seasoning divided
• 8 cups crumbled homemade cornbread
• 1 1/2 cups low-sodium chicken broth
• 2 large eggs beaten
• 1/2 teaspoon Tabasco sauce or to taste
• 1 teaspoon dried sage
• 2 tablespoons fresh parsley chopped

Instructions

 

• Preheat the oven to 400°F (200°C). Lightly grease an 8-by-8-inch baking pan with cooking spray or butter.
• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour the wet ingredients into the dry ingredients and stir just until moist and nearly lump-free.
• Transfer the batter to the prepared pan. Bake for 20–25 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool completely, then crumble the cornbread.
• Bring several inches of water to a boil in a large Dutch oven. Working in batches, boil the bell pepper halves for about 7 minutes. Drain well and allow them to cool.
• Place the shrimp in a colander or bowl and toss with 1 teaspoon Cajun seasoning. Set aside while preparing the vegetables.
• Reduce the oven temperature to 375°F (190°C).
• Melt 1 tablespoon butter with the olive oil in the Dutch oven over medium-high heat. Add the diced onion and cook for about 5 minutes.
• Add the diced bell pepper, celery, and white portions of the green onions. Sauté for another 5 minutes, or until softened. Stir in the garlic and thyme and cook for 1 minute.
• Add the seasoned shrimp and cook briefly, stirring, until the pieces are just beginning to turn pink. Remove from the heat to avoid overcooking.
• Add the crumbled cornbread to the shrimp and vegetable mixture. Fold in 1 cup chicken broth, beaten eggs, sage, Tabasco, green portions of the onions, parsley, and the remaining teaspoon of Cajun seasoning.
• If the stuffing seems dry, gradually add more chicken broth, about 2 tablespoons at a time, until moist but not soggy.
• Spoon the filling generously into each pepper half, pressing it gently into the corners before mounding the stuffing on top. These Cajun Stuffed Bell Peppers with Shrimp should be generously filled.
• Arrange the peppers stuffing-side up in a baking dish. Divide the remaining butter into small pieces and dot it over the stuffing.
• Bake uncovered for approximately 25 minutes, until the filling is hot and lightly golden on top. Garnish with additional parsley or fresh thyme before serving.

Notes

Store-bought plain cornbread can save preparation time, but avoid an excessively sweet variety.

Vegetable broth may be substituted for chicken broth. If using chicken broth, choose a halal-certified product when required.

Serve these peppers with a crisp green salad, roasted vegetables, green beans, or a simple cucumber salad for a balanced meal.

You can also prepare the filling and peppers ahead of time, refrigerate them separately, and assemble them shortly before baking.

 

Conclusion

Cajun Stuffed Bell Peppers with Shrimp turn simple ingredients into a hearty, colorful meal with layers of Southern-inspired flavor. Tender peppers, seasoned shrimp, aromatic vegetables, herbs, and homemade cornbread create a filling that is both comforting and satisfying.

Once you have the cornbread prepared, the recipe comes together easily, and the make-ahead option makes it especially useful for family dinners. Adjust the Cajun seasoning to your preferred heat level and enjoy these peppers warm from the oven.