Stuffed Peppers New Orleans

3 lg. green peppers
2-1/2 cup cooked rice
1-1/2 cup (6 oz.) crawfish tails
2 eggs, slightly beaten
1/2 cup each finely chopped onions and celery
2-1/2 tbsp. melted butter or margarine, divided
1 tbsp. lemon juice
1/2 tsp. salt
Dash of ground red pepper
1/2 cup rice cereal, crushed

Cut the peppers in half lengthwise; remove seeds and membranes. Cook in boiling salted water 2 to 3 minutes. Drain. Combine rice, crawfish, eggs, onions, celery, 2 tablespoons butter, lemon juice, salt, and pepper. fill pepper halves with rice mixture. Combine cereal crumbs with remaining butter. Sprinkle over peppers. Bake at 350F for 30 minutes or until heated through.

Makes 6 servings

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Cajun Country -- New Iberia, Louisiana