Meatless Friday: Crawfish-Stuffed Bell Peppers

Karen Ullo shares a meatless version of a favorite comfort-food recipe. Download our printable recipe card!

If crawfish isn’t readily available in your area, you can substitute small shrimp or even lump crab meat.

Crawfish-Stuffed Bell Peppers

Ingredients

4 large bell peppers, halved and cleaned
Oil or butter to sauté
4 ribs celery, thinly sliced
½ an onion, chopped
2 cloves garlic, diced
½ cup matchstick carrots
1 lb. crawfish tail meat or other seafood
Salt and pepper to taste
1 small can tomato sauce
1 ½ cups prepared yellow rice
Sliced pepper jack cheese

Directions

Heat oven to 400. Prepare yellow rice according to package directions.

In a large pan, sauté onion, celery, carrots, and garlic with a small amount of oil or butter. Season with salt and pepper to taste. When the vegetables begin to caramelize, remove them from the pan and add crawfish with another small amount of oil or butter, salt and pepper. Sauté until heated, just a couple of minutes. Add the vegetables back to the pan along with rice and tomato sauce. Stir to combine.

Spray a baking dish and lay the cleaned peppers inside. Add as much rice mixture as you can to each one, then top with a slice of pepper jack cheese. Bake about 15 minutes, until the peppers soften and the cheese is browned.

Enjoy!

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