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  • Writer's pictureTommy Centola

Crawfish Stuffed Peppers

Updated: Mar 23, 2021

Easter has just passed, which this year corresponds with my first crawfish boil of the year. So I thought why not add 2 more crawfish recipes to my website this week. So here’s the first.

4 Bell Peppers

2 tablespoons Butter

1 large Onion, diced

2 cloves Garlic, minced

1 cup Crawfish Tails, cooked and peeled

1 tablespoon Creole Seasoning

1/4 cup Sherry

1 cup Cream of Mushroom Soup

1 1/2 cups cooked Rice

4 Green Onions, green part only, finely sliced

2 tablespoons Breadcrumbs

2 tablespoons Parmesan Cheese

Preheat oven to 350℉.

Slice tops off of peppers, about 1/2-inch down, reserving tops. Clean out seeds and white membrane. Place peppers upside down in a colander over a pot of simmering water, removing after 3 minutes, be careful no to over cook.

Allow to cool. Melt butter in a large skillet over medium heat. Add onions and garlic and sauté until soft, stirring occasionally, about 10 minutes. Add crawfish and Creole seasoning. Cook for 10 minutes. Add the sherry and simmer until reduced by half. Remove from heat and stir in mushroom soup until thoroughly mixed. Stir in rice and green onions. Stuff 1/4 of this mixture into each steamed bell pepper. Top with Parmesan cheese and bread crumbs. Place together in a greased 8×8-inch baking dish and bake for about 10 minutes. Place tops back on and bake another 10 minutes. Serve with tops on or on side as a garnish.


Good Cooking, Good Eating and Good Living!!!

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