Crawfish Stuffed Bell Pepper


  • 10 medium bell peppers, halved and seeded
  • 12 Pound(s) ground meat
  • 1 large onion, chopped
  • 2 ribs of celery, chopped
  • 13 Cup(s) bell pepper, chopped
  • 1 Bunch(es) green onions, chopped
  • 1 12 Pound(s) Louisiana Crawfish Tail Meat
  • 1 Cup(s) cooked ham or Tasso, cubed
  • 3 Cup(s) cooked rice
  • 14 Cup(s) parsley, chopped
  • 2 chicken bouillon cubes
  • 2 Cup(s) water
  • 34 Cup(s) Progresso Bread Crumbs
  • 1 egg, beaten
  • 1 Teaspoon(s) salt
  • Louisiana Crawfish Seasoning, to taste


  1. Mix chicken bouillon cubes with water Show
  2. Blanch peppers in boiling water, drain on paper towels Show
  3. Brown ground meat in skillet Show
  4. Add onions, celery, chopped bell pepper and cook until tender Show
  5. Add crawfish tails, simmer 5 minutes Show
  6. Add green onions and parsley, simmer approximately 3-4 minutes Show
  7. Remove from heat Show
  8. Add ham or tasso, rice, bouillon, and bread crumbs, heat mixture Show
  9. Remove from heat Show
  10. Add egg and more bread crumbs if necessary to make mixture hold together Show
  11. Stuff bell pepper halves, sprinkle bread crumbs over tops Show
  12. Bake 350 degrees until piping hot Show
  13. If necessary, place under broiler to brown the tops Show
  14. This may be prepared ahead of time and frozen until ready to use – Simply thaw prior to heating Show

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