Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers kind of just scream out special dinner, don’t they? Like, sure, you could eat boring pasta (or plain ol’ roasted peppers), but why not combine all the best things? I made these for my family after a day that, honestly, needed a serious pick-me-up. I’d wanted all the creamy, cheesy comfort food—just jazzed up with some Cajun flair. Nothing fancy, nothing fussy. Just a mash-up that made everyone full and happy, and, let’s be real, ridiculously proud of myself. Ever tried to scoop Alfredo-soaked shrimp AND salmon inside a bell pepper without spilling? Ha. Anyway, I ended up with a kitchen disaster—but an epic meal. So here’s how you can dodge the mess and make these beauties for yourself.
The Story Behind This Recipe
From my kitchen to yours—Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers mixes everyday ingredients with bright flavor. Tested, tasted, and ready for your table. Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers kind of just scream out special dinner, don't they? Like, sure, you could eat boring pasta (or plain…
Why you’ll love this recipe
Imagine tucking into these Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers and thinking, how is this not at a five-star restaurant? They’re rich, spicy, and kinda over-the-top in the best way. If you usually get bored with stuffed peppers, this totally flips things. The blackened salmon packs a punch, and shrimp brings the flavor home (you taste it in every bite, promise). The Alfredo sauce is super creamy—practically spoonable. For folks like me, who crave hearty stuff but also want that little flash of ‘wow,’ this is IT.
If you hate dry stuffed peppers (ugh, who doesn’t), this fixes that. The filling is decadent and juicy, so your dinner isn’t sad and crumbly. Plus, adding salmon and shrimp, instead of the regular ol’ ground beef, keeps things interesting. Plus plus: bell peppers are practically little bowls you get to eat. Can’t beat that. My family acts like I spent hours on these. I did not. Don’t tell them.
I made these for my cousins last weekend—had zero leftovers and everybody was raving. “Can we have this every Sunday?” (That’s a win in my book!)
Expert Tips
So, first tip? Get everything ready before you start. Blackened seasoning can get smoky really fast. Keep your vent fan on, and maybe crack a window if your kitchen is tiny like mine.
Another thing: Don’t overcook the shrimp. I mean, two minutes tops in a hot pan, and they’re done. If you cook them too long, they’re rubbery (been there, regretted that).
If your Alfredo sauce gets too thick, just stir in a splash of milk or even a spoonful of pasta water. Trust me, it’ll come back to life.
Bell peppers? Pick the biggest, sturdiest ones at the store. The thin-skinned little ones break apart, and it’s just a mess.
And don’t stress about stuffing them perfectly! A little spill-over is part of the charm. Seriously, it means you’ve got plenty of filling, and that’s what counts. 
Ingredients & Substitutions
You’ll need a few things to pull off these Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers—nothing wild.
Salmon fillet: Go fresh if you can, but frozen works great (just thaw it).
Shrimp: I usually grab peeled, deveined shrimp to save time.
Bell peppers: Any color works, but red and yellow are my go-to for sweetness.
Cajun or blackening seasoning: Store-bought is fine.
Alfredo sauce: Homemade is killer, but jarred works in a pinch. (Add a little garlic powder if it’s bland.)
Parmesan cheese: Don’t skip this, unless you’re dairy-free—then use a vegan alternative.
Pasta (small shells or penne): Absolutely optional, but a little really bulks it up.
No salmon? I’ve used cooked chicken or even leftover rotisserie—still awesome. And, yeah, you can go dairy-free if you need to. Vegan cheese, a non-dairy Alfredo sauce, swap in mushrooms for the shrimp. I’m all about making this work for anybody.
What to serve with salmon alfredo
Some nights, honestly, these Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers feel like a full meal by themselves. But if you’re setting up a little spread—which, hey, make it a Sunday feast—try these easy sides:
- A simple green salad. Just keep it light and crunchy.
- Garlic bread, because soaking up sauce is a requirement.
- Maybe some roasted broccoli or asparagus—good for color, good for you.
If you want to go all out, a glass of white wine and maybe a slice of lemon for squeezing over the top just before you eat. It’s the little touches, right?
Troubleshooting
Alright, so things don’t always turn out perfect. Hey, I’ve bungled this before. Maybe your peppers are still kind of crunchy when the timer dings. Just pop them back in for 5 to 10 more minutes, no sweat. If your filling’s too salty (yeah, blackened seasoning can sneak up on you), stir in a spoonful of sour cream or plain yogurt before stuffing. Brings everything back to balance. Sometimes, the Alfredo gets too thick in the oven—just loosen it with a little milk or cream right before serving.
And, if your salmon flakes apart while cooking? Total non-issue once it’s mixed with the shrimp and sauce. It actually makes stuffing easier. Pink bits everywhere. Delicious—don’t stress. The only real fail is not making enough. Trust me, leftovers are gold.
Common Questions
Q: Can I make these Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers ahead of time?
A: Totally, yes! Stuff them, cover, and keep in the fridge. Bake when you’re ready—maybe add 10 minutes to the cook time if they’re cold.
Q: Do I need to cook the peppers before stuffing?
A: Nope, not required. I personally skip it for some crunch, but if you prefer them softer, pre-bake for 10 minutes while prepping the filling.
Q: Can I use frozen shrimp and salmon?
A: Absolutely. Just thaw and pat dry first, then use exactly as you would fresh.
Q: Is there a lighter version?
A: Yup. Use light Alfredo, swap in Greek yogurt for some of the sauce, or load up on extra veggies in the filling.
Q: My family hates spicy food. Any workaround?
A: Dial back the blackening seasoning or pick a mild Cajun mix. You control the heat!
Seriously, You Gotta Try This
Okay, here’s my pitch—try these Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers. They’re full of flavor, great for impressing company, and not as tough as they look. You get the best bits of seafood, creamy pasta, and pepper in every bite. If you love these, check out this Shrimp with homemade cheese sauce recipe or maybe get fancy with a [Homemade] Tuscan salmon and shrimp with ricotta and mushroom idea. Promise, you can make this recipe your own—and probably do it better than a restaurant could. Dive in, and let me know how it goes.
Blackened Salmon and Shrimp Alfredo Stuffed Bell Peppers
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Prepare the bell peppers by cutting the tops off and removing the seeds.
- In a skillet over medium-high heat, add the Cajun seasoning and blacken the salmon fillet, cooking for about 5 minutes on each side, until cooked through.
- Remove the salmon from the skillet and add the shrimp, cooking for no more than 2 minutes until pink and opaque.
- Flake the cooked salmon into bite-sized pieces.
- In a large bowl, combine the flaked salmon, cooked shrimp, Alfredo sauce, and cooked pasta.
- Stuff the mixture into the prepared bell peppers generously, allowing for some spill-over.
- Place the filled peppers in a baking dish and cover with foil.
- Bake in the preheated oven for 30 minutes.
- Uncover, sprinkle Parmesan cheese on top, and bake for an additional 10 minutes until the top is golden and bubbly.
