Crawfish Stuffed Bell Peppers Recipe

Name: Crawfish Stuffed Bell Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. crawfish tails, peeled; 1 large onion, chopped; 1/2 green pepper, chopped; 4 ribs celery, chopped; 2 cloves garlic, minced; 6 medium bell peppers; 1/2 stick margarine; 2 egg whites; 1 c. seasoned bread crumbs; Tony's creole seasoning to taste

Servings: persons

1 lb. crawfish tails, peeled
1 large onion, chopped
1/2 green pepper, chopped
4 ribs celery, chopped
2 cloves garlic, minced
6 medium bell peppers
1/2 stick margarine
2 egg whites
1 c. seasoned bread crumbs
Tony's creole seasoning to taste

1
Melt margarine in aluminum skillet.
2
Chop each crawfish tail into several pieces and season well with Tony's.
3
Add crawfish, chopped vegetables and egg whites to the melted margarine.
4
Saute at least 5 minutes.
5
Remove from heat and add bread crumbs to thicken the mixture.
6
Wash and core peppers, fill with crawfish mixture and top with bread crumbs.
7
Place peppers upright in casserole dish.
8
Cover bottom of the dish with chicken broth or water to which a teaspoon of granulated chicken bouillon has been added.
9
Bake in 300u00b0 oven for 25 to 35 minutes.

141

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. crawfish tails, peeled, 1 large onion, chopped, 1/2 green pepper, chopped, 4 ribs celery, chopped, and more.

Yes, Crawfish Stuffed Bell Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Stuffed Bell Peppers

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