Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe

If you’re looking for a dish that brings bold flavors and hearty comfort together, this Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe is an absolute winner. I love it because it’s not only packed with the zesty kick of Cajun seasoning but also offers that wonderful buttery cornbread texture that soaks up all the delicious juices. It’s the kind of recipe that feels special enough for guests but easy enough for a weeknight dinner, especially when you want to impress without spending hours in the kitchen.

When I first tried making stuffed bell peppers with shrimp and cornbread, I was surprised at how well those flavors married. The Cajun spices give a lively southern flair, and the cornbread stuffing adds a comforting, mellow base that balances everything perfectly. You’ll find that this Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe works beautifully for family dinners, potlucks, or whenever you want a satisfying, colorful meal on the table.

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Ingredients You’ll Need

The magic of this Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe comes from blending fresh vegetables, juicy shrimp, and a moist homemade cornbread base. Having quality shrimp and fresh bell peppers really elevates the whole dish, and making your own cornbread adds that comforting homemade touch you just can’t beat from a mix.

• All-purpose flour: Helps provide structure to the cornbread—make sure it’s fresh for best rise.
• Corn meal: Adds that authentic grainy cornbread texture and taste.
• Granulated sugar: Just a touch to balance the savory and spicy flavors.
• Baking powder: Essential for a light, fluffy cornbread.
• Salt: Enhances all the flavors throughout the recipe.
• Milk: Use whole or 2% for a richer cornbread batter.
• Vegetable oil: Keeps the cornbread moist and tender.
• Large egg: Binds the cornbread ingredients together.
• Bell peppers: Choose a variety of colors for visual appeal and flavor nuance.
• Olive oil: For sautéing and boosting flavor.
• Butter: Adds richness, especially for topping the stuffed peppers before baking.
• Onion, diced: Part of the classic Cajun trinity for depth of flavor.
• Diced red or green bell pepper: Adds crunch and subtle sweetness to the filling.
• Celery: Provides a subtle earthy crunch—don’t skip it!
• Green onions: The white parts go in the sauté; the greens add fresh brightness at the end.
• Garlic, minced: For pungent, aromatic flavor that builds the base.
• Fresh thyme: Adds a lovely herbaceous note balancing the Cajun spices.
• Medium peeled and deveined shrimp: Cut into chunks for even bite-sized pieces in the stuffing.
• Cajun seasoning: I like Tony Chachere’s for an authentic flavor; split it between shrimp and stuffing for layering.
• Crumbled homemade cornbread: Acts as the stuffing base and soaks up all those fantastic flavors.
• Low-sodium chicken broth: Keeps stuffing moist without overpowering the other ingredients.
• Large eggs, beaten: Helps bind the stuffing and gives it stability when baked.
• Tabasco sauce: Adds an extra kick—adjust to your heat preference.
• Dried sage: A warm, earthy spice that complements the Cajun profile beautifully.
• Fresh parsley: For garnish and a fresh pop of color.

Variations

What I love most about this Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe is how easy it is to make it your own. Over time I’ve tweaked it just a bit—adding or swapping ingredients depending on what’s in season or what’s in my fridge. Don’t be afraid to experiment and find the variation you like best.

• Spicy Kick: I sometimes add smoked paprika or cayenne pepper if I want an extra heat boost beyond the Cajun seasoning.
• Vegetarian Version: Swap the shrimp for black beans or diced roasted eggplant, and use vegetable broth instead of chicken broth.
• Cheesy Variation: Mixing in some shredded sharp cheddar or pepper jack into the stuffing adds a dreamy, melty texture that my family goes crazy for.
• Gluten-Free Adaptation: Use gluten-free cornmeal and flour in the cornbread, or try a pre-made gluten-free cornbread to save time.

How to Make Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe

Step 1: Whip Up That Golden Cornbread

Start by preheating your oven to 400°F and prepping an 8×8 baking pan with butter or cooking spray. Combine the dry ingredients—flour, cornmeal, sugar, baking powder, and salt—in one bowl. In a separate bowl, whisk the milk, vegetable oil, and egg until combined. Pour the wet mix into the dry and stir until mostly smooth. Pop it in the oven for 20-25 minutes until the cornbread is beautifully golden and a toothpick comes out clean. Let it cool completely before crumbling—it’s important that the cornbread cools so it holds the stuffing together well.

Step 2: Prep and Parboil Your Bell Peppers

Fill a large pot or Dutch oven with a few inches of water and bring it to a boil. Carefully add half of your halved and seeded bell peppers and let them boil gently for about 7 minutes. This softens them just enough so they’re tender but won’t collapse during baking. Drain and let cool, then repeat with the remaining pepper halves. I like this method because it guarantees that final texture that’s tender but still holds its shape.

Step 3: Cook the Sautéed Cajun Shrimp Filling

While the peppers cool, toss the shrimp with 1 teaspoon of Cajun seasoning in a colander and let them marinate briefly. Heat a tablespoon of butter and a tablespoon of olive oil in your Dutch oven over medium-high heat. Start by sautéing the diced onion for 5 minutes until soft, then add bell pepper, celery, and white parts of green onions. Cook for another 5 minutes to wilt everything nicely. Add minced garlic and fresh thyme, and cook for just a minute more. Now add the shrimp and cook until they just turn pink—that’s the sweet spot to avoid rubbery shrimp. Then remove from heat to keep everything tender.

Step 4: Mix Your Stuffing to Perfection

Fold the crumbled cornbread into your shrimp and veggie mixture. Pour in 1 cup of chicken broth slowly and stir. Then add the beaten eggs, dried sage, Tabasco sauce, sliced green onions, chopped parsley, and the remaining teaspoon of Cajun seasoning. Stir everything gently to combine – not too wet but moist enough to hold its shape. If it seems too dry, add broth in small increments until it feels just right. Trust me, this step makes all the difference for a moist, flavorful stuffing.

Step 5: Stuff, Butter, and Bake

Spoon the stuffing into each bell pepper half, really pressing it into the nooks and crannies. I like to mound it on top slightly for that great presentation. Arrange the stuffed peppers upright in a baking dish, then dot each one with small pats of butter. Pop them in a 375°F oven uncovered for about 25 minutes. You want the filling to bake through and the peppers to have a light roast on their edges. When done, sprinkle with extra parsley and thyme for a fresh, vibrant finish that makes this Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe truly shine on the table.

How to Serve Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe

Garnishes

I usually garnish with fresh parsley and thyme—it instantly brightens and adds a fresh herbal aroma. Sometimes I sprinkle a little extra Cajun seasoning or a squeeze of fresh lemon for a punch of brightness just before serving. It’s those little finishing touches that elevate the flavors without much effort.

Side Dishes

For sides, I love pairing these stuffed peppers with a light green salad dressed in citrus vinaigrette to balance the richness. Sometimes I serve them alongside creamy coleslaw or even some roasted sweet potatoes for a cozy southern-inspired meal. Rice or grits would also be fantastic if you want to make it even heartier.

Creative Ways to Present

For special occasions, try serving the Cajun shrimp and cornbread stuffed bell peppers on a large platter garnished with extra fresh herbs and lemon wedges. You can even hollow out mini bell peppers for appetizer-sized portions at a party. Another fun idea is to sprinkle some crispy bacon bits or shredded cheese on top just before serving for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I usually reheat them covered with foil in the oven to keep the peppers tender and avoid drying out the filling. It reheats beautifully, making it perfect for next-day lunches or dinners.

Freezing

This recipe freezes like a charm! After stuffing the peppers, place them on a tray to freeze until firm—about an hour—then transfer them to a freezer-safe container. When you’re ready to use, thaw in the fridge overnight and bake as usual. It’s a real lifesaver when you want a homemade meal ready to pop in the oven.

Reheating

I find reheating in a 350°F oven for about 15-20 minutes covered with foil works best to heat evenly and keep the peppers moist. If reheating from frozen, just extend the time slightly and bake until heated through. Avoid microwaving as it can make the stuffing a little soggy, but if you’re short on time, microwave in short bursts and then finish in the oven if possible.

FAQs

Final Thoughts

This Cajun Shrimp and Cornbread Stuffed Bell Peppers Recipe holds a special place in my heart because it marries vibrant southern flavors with comforting textures in a unique way. It’s a crowd-pleaser that feels homemade and thoughtful but comes together without fuss. I can’t recommend it enough if you want a meal that’s bursting with flavor, colorful, and so satisfying you’ll find yourself making it again and again. Give it a try—you’ll love how it livens up your weeknight dinners or becomes that special dish everyone talks about at your next gathering.

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