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  • Writer's pictureTommy Centola

Crawfish and Rice Stuffed Peppers

I know that leftover crawfish from boils are preferable for recipes. If you have to use frozen tails, make sure they are local products.

3 medium assorted peppers, halved lengthwise and seeded.

1/4 pound center-cut bacon

1/4 cup chopped celery

1 cup chopped plum tomatoes

1/4 cup chopped red onion

1/4 cup chopped red bell pepper

4 cloves garlic, minced

3 cups cooked long-grain rice

3/4 pound crawfish tails, drained and rinsed

4 teaspoons chopped fresh thyme

1 1/2 teaspoons creole seasoning

1/2 cup water

Preheat oven to 350℉. Place bell pepper halves in a 13x9-inch baking pan.

In a large skillet, cook bacon over medium heat until crispy. Remove bacon, and let drain on paper towels, pour drippings in a small bowl.

Return 1 tablespoon drippings to skillet. Add celery; cook, stirring frequently, for 1 minute. Add tomatoes, onion, bell pepper, and garlic; cook, stirring frequently, until softened and lightly caramelized, 8 to 10 minutes.

Stir in bacon, rice, crawfish, thyme, and Creole seasoning. Divide rice mixture among bell pepper halves ( about 1 cup each); drizzle with 1 tablespoon bacon drippings. Pour 1/2 cup water in bottom of pan. Cover with foil.

Bake for 40 minutes. Uncover and bake until peppers are tender and stuffing is heated through. 8 to 10 minutes more. Serve immediately.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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