ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Louisiana Crawfish-Stuffed Peppers

 
Ingredients

2 large onions, chopped

1 bell pepper, chopped

1 cup chopped celery

2 cloves garlic, minced

11/2 sticks butter or margarine

1/2 loaf stale French bread

1 tbl. parsley

1 lb. peeled crawfish tails, coarsely chopped

1-1/2 tsps. salt

1/2 tsp. Tabasco

1 egg

5 medium bell peppers, halved

Directions

Sauté onions, chopped bell pepper, celery and garlic in butter.

Soak bread in water. Squeeze out water. Add to sautéed vegetables. Add parsley and chopped crawfish tails. Add salt, Tabasco and egg. Stir and cook over low heat for about 5-10 minutes. Remove from heat.

Remove seeds and membranes from halved bell peppers. Cook in boiling, salted water for about 5 minutes. Drain. Place in baking dish.

Stuff peppers with crawfish mixture.

Bake in 350-degree oven until heated through.

Serves 5.