Food Town Crawfish-and-Rice-Stuffed Peppers

Makes 6 servings

Ingredients

• 3 medium assorted bell peppers, halved lengthwise and seeded
• ¼ pound center-cut bacon, chopped
• ¼ cup chopped celery
• 1 cup Hatch Diced Tomatoes & Green Chilies, Mild
• ¼ cup chopped onion
• ¼ cup chopped red bell pepper
• 4 cloves garlic, minced
• 3 cups cooked long-grain rice
• 12 oz. crawfish tails, drained and rinsed
• 4 teaspoons chopped fresh thyme (or 1 1/4 tsp dried)
• 1 teaspoon Creole seasoning

Instructions

1. Preheat oven to 350°. Place bell pepper halves in a 13×9-inch baking dish.
2. In a large skillet, cook bacon over medium heat until crispy. Remove bacon, and let drain on paper towels; pour drippings into a small bowl.
3. Return 1 tablespoon drippings to skillet. Add celery; cook, stirring frequently, for 1 minute. Add diced tomatoes, onion, bell pepper, and garlic; cook, stirring frequently, until softened and lightly caramelized, 8 to 10 minutes.
4. Stir in bacon, cooked rice, crawfish, thyme, and Creole seasoning. Divide rice mixture among bell pepper halves (about 1 cup each). Pour ½ cup water in bottom of pan. Cover with foil.
5. Bake for 40 minutes. Uncover and bake until peppers are tender and heated, 8 to 10 minutes more.  Serve immediately.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.