Ingredients

Software

1 lb. Ground Beef

1 lb. Crawfish Tails (can substitute shrimp)

Butter

½ Large White Onion

Green Onion

4 Cloves Garlic (Peeled and Minced)

2 ribs Celery

Olive Oil

1 Cup Rice

4 Large Green Bell Peppers

Plain (or Italian) Bread Crumbs

Parmesan Cheese (freshly grated)

Garlic powder

Coarse Kosher Salt

Fresh Ground Black Pepper

Cayenne Pepper

CajunLand Crab/Shrimp Boil (Powdered)

Hardware

3 qt. (or larger) Sauté pan

2 qt. (or larger) Sauce pan (for cooking rice)

9” x 13” Pyrex baking dish (for finishing peppers)

8 qt. Stock Pot (for parboiling peppers)

Prep (15 minutes)

ü      Dice Onion

ü      Dice Celery

ü      Mince Garlic

ü      Parboil the bell peppers, then cut the tops out of the peppers and remove seeds.  Cut the peppers in half, starting at the top, and remove the membranes.

ü      Season the ground beef to taste with garlic powder, salt, pepper and cayenne.

ü      Season crawfish tails with crab boil

ü      Pre-heat oven to 350 degrees

Cook (45 minutes)

1. In the saucepan, boil water, then add rice to cook.
2. For your filling: in the sauté pan, use butter to sauté onion until translucent, then add celery, green onion and garlic and let the mixture sweat for a few minutes.  Then add the ground beef and allow it to brown.  Last, add the crawfish to the mixture and fold all of the ingredients together.
3. When the rice is nearly finished cooking, add all of it to the mixture in the sauté pan, add some bread crumbs to thicken and parmesan cheese and fold all of the ingredients together.  Season to taste. 
4. In a large (9” x 13”) glass baking dish, lay the pepper halves flat in the dish.  Stuff each pepper with filling, top with bread crumbs, a little pat of butter, then grated parmesan cheese.
5. Put baking dish in the oven for about 20 minutes, until cheese is melted and the tops are brown.
6. Serve the peppers by themselves on a plate, a meal in itself.