Recipe by Frog City Café, Rayne, LA
Makes 4 servings
Preheat oven to 350°F. Slice tops off of peppers, 1/2-inch down, reserving tops. Clean out seeds and white membrane. Place peppers upside down in a colander over a pot of simmering water, removing after 3 minutes, being careful not to over cook. Allow to cool. Melt butter in large skillet. Add onion and garlic and sauté over medium heat until soft, stirring occasionally, about 10 minutes. Add crawfish and seasoning mix. Cook for 10 minutes. Add the sherry and simmer until reduced by half. Remove from heat and stir in mushroom soup until thoroughly mixed. Stir in rice and green onions. Stuff 1/4 of this mixture into each steamed bell pepper. Top with Parmesan cheese and bread crumbs. Place together in greased 8x8-inch baking dish and bake for about 10 minutes. Place tops back on and bake another 10 minutes. Serve with tops on, or on side as garnish.