CRAWFISH STUFFED PEPPERS

Crawfish-Stuffed Bell Peppers
Recipe courtesy of Rouse Family Recipe Collection
Serves 4

6 tablespoons butter
1 cup red bell pepper, finely chopped
3/4 cup onion, finely chopped
2 stalks celery, finely chopped
8 cloves garlic, minced
3 cups Italian bread crumbs
1 1/2 cups crawfish tails,peeled and cleaned
salt and freshly ground black pepper to taste
crushed red pepper to taste
4 red bell peppers, top cut off and seeded (any color pepper works)

Melt butter in skillet over medium heat.Add, finely chopped bell pepper, onion, garlic and celery.Sauté until onion is translucent, about 6 minuttes. Transfer to a large bowl and cool completely.

After mixture is cool, mix in bread crumbs and crawfish tails.Season stuffing with salt and pepper and add crushed red pepper.

Fill bottom portion of each pepper with genrous potion of crawfish stuffing. Place on a greased cookie sheet (or on foil covering a cookie sheet) and bake at 350˚F for 35 to 40 minutes.