I love stuffed peppers. This dish works well with crawfish or shrimp, or even crabmeat if you like. I usually use the standard green sweet bell pepper, but you could use poblanos or Hungarian peppers (in somewhat larger quantities) for a little variety or extra zing.
Make the crawfish (or shrimp or crabmeat) boulette mixtures. Stuff each pepper generously, mounding it on top. Sprinkle the tops of each stuffed pepper with seasoned bread crumbs. Bake at 350°F for 20 minutes or until the pepper is tender and the stuffing is heated through. Top each pepper with a generous amount of the Creole sauce.
- 6 large bell peppers, cleaned, tops cut off, seeds and membranes removed
- One recipe of crawfish boulette mix (raw shrimp or cooked crabmeat may be substituted for the crawfish tails)
- 1 cup bread crumbs seasoned to taste with Creole seasoning
- 2 cups Creole sauce
Serves 6 as a side dish or 3 as a main dish.
seafood page | creole and cajun recipe page
the gumbo pages search this site
Chuck Taggart (e-mail chuck)