Crawfish-Stuffed Bell Peppers

Main Course

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)

Crawfish-Stuffed Bell Peppers

 Crawfish-Stuffed Bell Peppers

Click image to enlarge.


Melt butter in skillet over medium heat. Add finely chopped bell pepper, onion, garlic, and celery. Sauté until onion is translucent, about 6 minutes. 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.


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