Crawfish-Stuffed Bell Peppers

Steps

• 1

  Preheat the oven to 400 F. Cut bell peppers in half from the stem to the bottom of the pepper. Remove the seeds and membranes, then lay the peppers cut-side up in a 9×13 baking dish. Drizzle with oil and sprinkle with salt.

  
• 2

  Bake for 15 minutes at 400 F until peppers are partially cooked and slightly tender.
• 3

  While the peppers are cooking, heat 1 tbsp. oil in a skillet over medium heat. Add chopped onions, celery, and half of the Creole seasoning. Cook for five minutes, stirring occasionally, until softened.

  
• 4

  Add sausage and garlic to the skillet. Cook for about five minutes, crumbling the sausage into small pieces as it cooks, until the sausage is browned.

  
• 5

  Stir in crawfish and cook for another 3-4 minutes.

  
• 6

  Pour in tomato sauce and add remaining Creole seasoning. Stir to combine, then cook uncovered for about ten minutes until the sauce is thickened.

  
• 7

  Stir in cooked rice, green onions, and ½ cup shredded mozzarella. Stir to combine, then taste and season with salt and pepper if desired.

  
• 8

  Spoon about ½ cup of the crawfish mixture into each of the bell peppers and top each pepper with 2 tbsp. of shredded mozzarella. Bake the peppers at 400 F for 20 minutes until the cheese is melted, bubbly, and lightly browned.

  
• 9

  Serve hot with your favorite sides.