31 December 2008

Recipe: Seafood Stuffed Bell Peppers

Here's another typical Louisiana favorite comfort food dish. This recipe comes from the famous restaurant of Mike Anderson's in Baton Rouge.

Seafood-Stuffed Bell Peppers

Serves 6 - 8.


3 - 4 green bell peppers, whole

3/4 cup chopped yellow onions

1/4 cup chopped celery

2 Tablespoons minced fresh garlic

2 Tablespoons plus 1 teaspoon butter/margarine

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup condensed cream of mushroom soup

1/2 pound crawfish tails, fresh or frozen

1/2 cup cooked white rice

2 1/2 Tablespoons chopped green onions


Grated Parmesan cheese


Cut bell peppers in half, removing seeds.

Boil until slightly tender. Drain and set aside.

In a medium saucepan, slowly saute yellow onions, celery and garlic in butter.

Cover and simmer 15 to 20 minutes over low heat. Stir frequently.

Add salt and pepper. Stir.

Add mushroom soup and crawfish tails.

Cook 8 minutes or until creamy.

Add rice and green onions. Stir well.

Fill each pepper half with stuffing.

Sprinkle paprika and Parmesan cheese on top.

Bake 20 minutes at 450 degree F., serving hot! Enjoy!

Note: If you are in a part of America or another country where crawfish tails cannot be easily found, maybe too expensive, just substitute small shrimp - equally tasty!

Photo by turtlemom4bacon @ flickr of a stuffed bell pepper with ground meat

Note: For other recipes visit my other fun blog –
Romancing The Chocolate
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