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Recipe: Stuffed Peppers New Orleans
Similar Categories: 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
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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