Crawfish Stuffed Bell Peppers



INGREDIENTS:

2 cup cooked white rice

4 bell peppers

1 yellow onion, diced

2 stalks celery, diced

garlic, minced

1 stick butter

2 pounds crawfish tails

hot sauce

cajun seasoning

onion powder

mustard powder

garlic powder

shredded cheese


DIRECTIONS:

  1. Bring a large pot of water to a boil. Slice the tops off of the peppers and slice a thin layer off the bottoms so they stand flat. Add to the pot and let boil for 3 minutes; drain and let cool. Save the remaining pieces of bell pepper and dice those.

  2. In a skillet, melt the butter and saute the onion, pepper pieces, and celery for 25 minutes on medium heat. Add in the garlic and saute for another 3. Add in the crawfish and cook for about 5 minutes. Stir In the cooked rice and season to taste with hot sauce, cajun seasoning, and mustard powder, garlic powder, and onion powder. Stir in the rice a little at a time until mixed well.

  3. Stuff each pepper with the rice and crawfish mixture. Top with shredded cheese and bake for 20 minutes- or until they're warmed through and the cheese is bubbly/browned.

  4. Serve; topped with parsley!


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