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Crawfish-Stuffed Bell Peppers

Crawfish stuffed bell peppers served on a Chinet Classic plate

These bell peppers are packed with a crawfish and rice mixture simmered in tomato sauce and a blend of Cajun spices then topped with melty mozzarella cheese.

Thank you, Sara @aflavorjournal, for this recipe.

Instax picture of a crawfish stuffed bell peppers served on a Chinet Classic plate
Instax crawfish stuffed bell peppers served on a Chinet Classic plate


  • 1

    Preheat the oven to 400 F. Cut bell peppers in half from the stem to the bottom of the pepper. Remove the seeds and membranes, then lay the peppers cut-side up in a 9×13 baking dish. Drizzle with oil and sprinkle with salt.

  • 2

    Bake for 15 minutes at 400 F until peppers are partially cooked and slightly tender.

  • 3

    While the peppers are cooking, heat 1 tbsp. oil in a skillet over medium heat. Add chopped onions, celery, and half of the Creole seasoning. Cook for five minutes, stirring occasionally, until softened.

  • 4

    Add sausage and garlic to the skillet. Cook for about five minutes, crumbling the sausage into small pieces as it cooks, until the sausage is browned.

  • 5

    Stir in crawfish and cook for another 3-4 minutes.

  • 6

    Pour in tomato sauce and add remaining Creole seasoning. Stir to combine, then cook uncovered for about ten minutes until the sauce is thickened.

  • 7

    Stir in cooked rice, green onions, and ½ cup shredded mozzarella. Stir to combine, then taste and season with salt and pepper if desired.

  • 8

    Spoon about ½ cup of the crawfish mixture into each of the bell peppers and top each pepper with 2 tbsp. of shredded mozzarella. Bake the peppers at 400 F for 20 minutes until the cheese is melted, bubbly, and lightly browned.

  • 9

    Serve hot with your favorite sides.