Peppers:

Melt butter in a skillet over medium heat. Add onions and bell  pepper; sauté five minutes. Add garlic, sauté two minutes. 

Add crawfish. Reduce heat to low and let sit five minutes; stirring twice. Add shrimp; cook two minutes. Add crabmeat, salt, and cayenne; cook two minutes. Remove from heat. Add one and a half cups breadcrumbs; mix well. If mixture is too wet, add more breadcrumbs (be careful not to add too much or stuffing will be dry). Taste; adjust seasoning. Cool completely.

Preheat oven to 425ºF.

In a small bowl, combine one cup breadcrumbs and Parmesan; mix well. Cut bell peppers in half from top to bottom; remove and discard core and seeds. Evenly divide seafood stuffing into bell pepper halves. Top evenly with Parmesan breadcrumbs. Place on a lightly greased baking sheet. Bake 15 minutes or until golden. Remove from oven and place each bell pepper on a heated plate. Cover each evenly with Louisiana Crawfish Cream Sauce and garnish with parsley and green onions.

Crawfish Cream Sauce:

Heat oil in a skillet over medium-high heat. Add tasso; sauté two minutes. Add onion and bell pepper; sauté three minutes. Add Italian seasoning; stir well. Add crawfish tails with fat; stir well. Sauté two minutes. Add heavy cream; stir well. Bring to a low boil; reduce heat to medium-low and simmer, stirring often, until mixture has reduced by two-thirds, about 15 minutes. Taste; adjust seasoning with salt, pepper, and hot sauce. Keep warm until needed.