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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.
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Prep Time 35 minutes
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.