Decadent Surf and Turf Delight: Beef and Lobster Stuffed Peppers
When elegance meets comfort food, the result is pure magic. Enter these Beef and Lobster Stuffed Peppers—a luxurious take on a classic family favorite. This dish marries the rich, hearty flavor of seasoned ground beef with the succulent sweetness of lobster, all tucked inside perfectly roasted bell peppers and topped with a melty cheese crust. Whether you’re looking to impress dinner guests, treat yourself to a gourmet weeknight dinner, or simply explore bold flavor combinations, this recipe has your name written all over it.
Why You’ll Love This Recipe
This recipe is perfect for home cooks who love gourmet flavors but don’t want to spend hours in the kitchen. The combination of surf and turf is always a showstopper, but pairing it with roasted bell peppers makes it feel familiar and approachable.
It’s also an excellent choice for:
- Entertaining guests – It looks and tastes high-end but is simple to prepare.
- Date nights in – Fancy without being fussy.
- Meal preppers – These reheat beautifully for weekday lunches or quick dinners.
Ingredients You’ll Need
Here’s everything you need to make 4 servings of this unforgettable dish:
- 4 large bell peppers (red, yellow, or orange) 🌶️
- 1 lb ground beef 🥩
- 1 cup cooked lobster meat, chopped 🦞
- 1 medium onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 1/2 cup cooked rice (white or brown) 🍚
- 1/2 cup tomato sauce 🍅
- 1/4 cup grated parmesan cheese 🧀
- 1/4 cup shredded mozzarella cheese 🧀
- 1 tsp dried oregano 🌿
- 1/2 tsp crushed red pepper flakes (optional) 🌶️
- 1 tbsp olive oil 🧴
- Salt and black pepper to taste 🧂
- Fresh parsley or basil for garnish 🌿
Kitchen Equipment Needed
- Sharp chef’s knife
- Cutting board
- Large skillet
- Mixing spoon or spatula
- Baking dish
- Oven
- Small bowl (for garnishes)
- Basting brush (optional, for olive oil on peppers)
Step-by-Step Instructions
1. Prep the Bell Peppers
Preheat your oven to 375°F (190°C).
Slice off the tops of the bell peppers and remove seeds and membranes. If they don’t stand upright, trim the bottoms just slightly.
Brush the outsides lightly with olive oil and place them upright in a baking dish.
Roast the peppers for 10–15 minutes, just enough to soften them a bit. Remove from the oven and set aside.
2. Cook the Beef Filling
In a large skillet over medium heat, warm the olive oil.
Add ground beef and break it up with a spoon. Cook for 5–7 minutes until browned.
Add in chopped onion and garlic; cook for another 3–4 minutes until fragrant and soft.
Pour in the tomato sauce, oregano, and crushed red pepper flakes if using. Season with salt and pepper. Let it simmer for 5 minutes so the flavors marry.
3. Incorporate the Lobster
Gently fold in the lobster meat. Be careful not to over-stir; you want visible chunks of lobster in each bite.
Stir in the cooked rice and let everything heat through for another 2–3 minutes.
4. Stuff the Peppers
Spoon the beef and lobster mixture into each pre-roasted bell pepper, pressing it down to pack tightly.
Top with shredded mozzarella and grated parmesan.
5. Final Bake
Place stuffed peppers back in the oven and bake for 15–20 minutes, or until the cheese is golden and bubbly.
6. Serve and Garnish
Remove from the oven, let cool for 5 minutes, then garnish with freshly chopped parsley or basil.
Serve immediately and watch your guests’ faces light up.
Recipe Notes & Tips
- Lobster Swaps: No lobster on hand? Use crab meat or shrimp for a similar texture and flavor. Even canned seafood can work in a pinch!
- Cheese Variations: Try gouda or fontina instead of mozzarella for a different cheesy finish.
- Low-Carb Tip: Replace the rice with riced cauliflower to make this dish keto-friendly.
- Spice Control: Add or omit the crushed red pepper flakes depending on your heat preference.
- Make-Ahead: You can prepare the filling a day ahead. Just store it in the fridge and stuff the peppers right before baking.
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place in the oven at 350°F for about 10–15 minutes or microwave for 2–3 minutes until heated through.
You can also freeze the stuffed peppers before baking. Wrap individually and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and bake as directed.
Food & Drink Pairings
- Wine: A buttery Chardonnay or light Pinot Noir pairs beautifully with the richness of the beef and lobster.
- Sides: Serve with garlic bread, a crisp green salad, or roasted vegetables.
- Appetizer Suggestions: Keep it light with a shrimp cocktail or bruschetta to stay in the seafood lane.
Frequently Asked Questions (FAQ)
Can I use canned lobster?
Yes, just make sure it’s high quality and well-drained. Fresh is best, but canned works in a pinch.
What’s the best bell pepper color to use?
Red, yellow, and orange peppers are all sweet and ideal for this dish. Green peppers are more bitter and less suited to the rich filling.
Can I make this vegetarian?
Absolutely! Swap the beef and lobster for a mix of mushrooms, lentils, and plant-based sausage crumbles.
How do I keep the peppers from tipping over?
Slice a very thin layer off the bottom to make them stable without cutting through the flesh. You can also nestle them snugly in a baking dish to hold them upright.
Can I double the recipe?
Yes! This recipe doubles easily for parties or meal prep. Just use a larger baking dish and adjust cook times if needed.
Final Thoughts
Beef and Lobster Stuffed Peppers are everything you want in a dinner—rich, elegant, comforting, and downright delicious. Whether you’re celebrating something special or just elevating your weeknight dinner game, this recipe will earn a permanent spot in your rotation.
If you try this recipe, we’d love to hear about it!
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