Savory crawfish filling made with Louisiana crawfish tails, the Trinity, and South Louisiana seasonings, tightened up with breadcrumbs stuffed into a sweet bell pepper. Bake them to a golden brown for an incomparable Cajun treat. This Cajun Stuffed Bell Peppers with Crawfish recipe is simple, but out-of-this-world delicious. You'll savor every bite!
This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Jump to:
Bell Peppers, Crawfish, and the Trinity
Cajun Stuffed Bell Peppers with Crawfish were bound to become a staple in South Louisiana. The region's ideal climate and soil conditions produce an abundance of bell peppers, a key component of the Holy Trinity—alongside yellow onions and celery—the traditional foundation of Cajun and Creole recipes. Known for their resourcefulness, Cajun and Creole cooks excel at making the most of limited ingredients, often showcasing their creativity by stuffing a variety of savory mixtures, including vegetables, meats, and seafood, into whatever is available. Bell peppers and crawfish are the perfect combination for a flavorful Cajun and Creole stuffed creation.
What is the Trinity?
In Cajun and Creole cooking, the "Trinity" is a foundational flavor base, similar to a mirepoix in French cuisine. It consists of three key ingredients: onions, bell peppers, and celery, which are typically diced and sautéed together in oil or butter at the start of a dish to build a rich, aromatic backbone in many Cajun and Creole recipes. Sometimes referred to as the Holy Trinity, it brings depth and soul to South Louisiana cuisine.
Here's What You Need
These are the key ingredients used in this recipe. A complete list, with quantities, is included in the printable recipe card at the end of this article.
Ingredient Notes
- Crawfish Tails: Frozen tails or tails leftover from a crawfish boil are perfect for this recipe. I recommend only Louisiana crawfish tails, not imported; see the Hints and Tips below.
- Bell Peppers: Use green, yellow, or red bell peppers; see the Hints and Tips below.
- Stock: Use commercial or homemade chicken stock or crawfish stock.
- Creole Seasoning: I developed this recipe using Le Bon Papa Creole Seasoning, a no-salt, no MSG general-purpose seasoning. If you use a seasoning that contains salt, make sure to taste the stuffing before adding more salt.
- Sources of Salt: In this recipe, the butter, stock, and Worcestershire may contain salt. You can find no-salt versions of each.
Substitutes
- Crawfish: You can make this recipe with Crab or Shrimp, or a combination of all.
- Bell Peppers: If you don't want to use Bell Peppers, use Pablano Peppers for a little more spice, Zucchini or Mirlitons are also good substitutes, depending on the season.
- Butter: Olive Oil, Vegetable Oil, Margarine, or Ghee are good substitutes for the butter.
- Yellow Onions: Use White or Red Onions, or any Sweet Onion.
- Seasoned Breadcrumbs: Substitute Plain Breadcrumbs, Panko, Stale French Bread, Crackers, or Rice.
- Stock: Vegetable Stock is a suitable substitute. Use water as a last resort.
- Herbs: Substitute your favorite herbs. Fresh herbs work well in this recipe; use twice as much fresh as dry.
Lagniappe Tip: If you are looking for more heat, add Cayenne Pepper, or add chopped jalapenos or other chili peppers.
Cookware
As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:
Preparing Cajun Stuffed Peppers does not require any special equipment. You can prepare the filling in a Dutch oven or cast-iron skillet. Parboil the Bell Peppers in a stockpot. You will need an oven-safe baking dish to roast the stuffed peppers.
Hints and Tips (FAQ)
I recommend only Louisiana crawfish. Crawfish tail meat will have crawfish “fat” on it (OK, it's not actually fat, so here's a short explanation of what it is), and this fat will begin to go rancid within 6 months. Louisiana crawfish producers have not only perfected farming, harvesting, and processing succulent crawfish, but their flash freezing technology and distribution methods get the Crawfish to the market much quicker than imported suppliers. A great online source for Louisiana crawfish tail meat is The Cajun Grocer (no affiliation).
There are over 60 varieties of Bell Peppers, categorized as Sweet Peppers. One pepper bush will produce green, yellow, and red fruit depending upon the level of ripeness. The green version is the most immature, followed by the yellow and the red being the ripest and sweetest. Any are good for stuffing.
Bell peppers usually come with three or four nodes (The bumps on the bottom). The flavor is the same, but try to get the four-node peppers so that when you slice them in half, you get full nodes in each half. It seems you can stuff more in them and they are easier to set them level in the baking dish.
Bell Peppers are a good source of Vitamin A and C, potassium, folic acid, and fiber. The red bell pepper does have a much greater source of beta-carotene and Vitamin C than the green pepper. Check out what our friends at Healthline.com have to say about a Bell Pepper's nutrition.
Yes, the pepper can be eaten right along with the stuffing. They can also be eaten raw, and are delicious dipped in Remoulade Sauce.
Sign up for my email notifications of new recipes and posts right HERE.
Here's What You Do
First...you have a beer. What makes cooking fun? Preparation. That includes the ingredients as well as the cook. Start with a beer while you relax and read the recipe all the way through. Learn what you'll need and what you’ll do with each ingredient. Then perform your Mise en Place, and the cooking process will be seamless and very rewarding.
Mise en Place
No-angst cooking starts with Mise En Place! Prep and measure all your ingredients before you start. This way, most of the work is done, and you can easily focus on cooking!
Prepare the Crawfish
- If using frozen crawfish tails, place the defrosted tails in a colander to drain.
- Do not rinse unless they are imported crawfish. See the Hints and Tips section above regarding the crawfish.
- Finely chop about ⅓ of the crawfish tails and place all the crawfish in the same bowl.
- Mix in some Creole seasonings and set them aside.
Prepare the remaining ingredients
- Finely chop the Trinity and place it all in a bowl.
- Chop the garlic and green onions and place them in separate bowls.
- Measure the butter, breadcrumbs, stock, and Worcestershire sauce and place each separately in small prep bowls.
- Mix the ingredients of the Herb and Spice Blend in a small prep bowl, and set aside.
Prepare the Peppers for Stuffing
It is best to parboil the bell pepper shells before stuffing:
- Wash the peppers under cold running water with a soft vegetable brush to remove any kind of wax coating that may have been applied by the grocer
- Slice the peppers lengthwise, making a little boat.
- Clean out the seeds and membranes (A spoon is good for this).
- In batches of 2 or 3, place them in a stockpot of boiling water for about 2 minutes (after the water comes back to a boil).
- Remove the peppers to an ice bath for about 5 minutes to stop the cooking process.
- Place the parboiled peppers upside down on a cooling rack to drain.
Lagniappe Tip: This step is optional. If you prefer a crisp, fresh bell pepper effect, skip this step.
Prepare the Stuffing
What happens in this step? Savory Crawfish, the Trinity, and traditional seasonings are carefully combined to form the perfect filling for fresh Bell Peppers.
- Melt the butter in a heavy-bottomed Dutch oven or cast iron frying pan over medium heat. When foaming, add the Trinity and saute until starting to brown, about 10 minutes, stirring often.
- Add the garlic and about ½ of the Herb and Spice Blend, including the Bay leaf. Sauté for about 2 minutes, until aromatic.
- Increase the heat to medium-high and add the stock. Bring to a simmer, then to maintain a low simmer until reduced by about half, 10 minutes.
- Next, mix in the crawfish tails, green onions, Worcestershire sauce, and the remaining Herb and Spice Blend.
- Stir well and let this simmer for another 10 to 15 minutes or until the liquid has reduced almost completely.
- Add the breadcrumbs (starting with about half) and mix well. Add more if needed to get the consistency you want.
Lagniappe Tip: The consistency of the stuffed peppers is directly related to the amount of breadcrumbs you use. Start with about half of the breadcrumbs, mix well, then add more if needed. We are looking for a moist stuffing-like consistency, but we don't want the bread to overpower the crawfish tails.
Stuff the Peppers
What happens in this step? Let's put this delicious filling to use. Each bell pepper "boat" will be stuffed with filling. The baking will couple the flavors of the filling and the bell peppers into something special.
- Once you have the consistency you want, remove the pan from the heat, cover and let it sit for about 10 minutes. while the breadcrumbs absorb all the liquid.
- Remove the bay leaf from the stuffing and stuff each bell pepper half, pushing the filling into all the voids.
Lagniappe Tip: While the Stuffing Mixture is resting before you stuff the peppers, prepare a 9" X 13" baking dish with a light coat of cooking oil or nonstick spray and preheat the oven to 350 degrees Fahrenheit.
- Set each stuffed pepper in the baking dish. Sprinkle the tops lightly with seasoned bread crumbs and place a small tab of butter (about ¼ tablespoon) on top of each one. Add about ¼ inch of water to the bottom of the baking dish.
- Bake in a preheated 350-degree Fahrenheit oven for about 30-35 minutes or until the tops are golden brown.
Serving Suggestions
Cajun Stuffed Peppers make an impressive main dish:
- Perfectly accompanied by a South Louisiana rice dish like Creole Jambalaya, Cajun Dirty Rice, or Pecan Rice.
- Sweet and Savory Green Beans, Creamy Spinach and Mushroom Gratin, or Smothered Green Beans make excellent partners, but don't forget a crisp, green salad with Remoulade or Cajun Thousand Island Dressing.
- Cajun Stuffed Peppers are also great as a side dish, or on a platter, family style, as part of a Cajun or Creole feast.
Great Dishes to Serve with Cajun Stuffed Bell Peppers
Want to Get Sauced?
You don't have to top these with anything because they are great on their own, but if you want to get sauced, try my delicious Creole Sauce or my decadent Crawfish Cream Sauce. You won't be sorry!
Leftover Tips
Cajun Stuffed Peppers is one of those dishes that tastes better the next day. Flavors continue to meld in the fridge and will provide a sensational meal the next day.
Refrigerator
- Leftover stuffed peppers will maintain their quality for 3 to 4 days in the fridge if stored properly.
- Allow stuffed peppers to cool to room temperature within 2 hours of baking.
- Wrap leftover peppers tightly in plastic wrap and store in an airtight container or freezer/storage bag.
Freezer
- You can freeze leftover stuffed peppers for 2 to 3 months without losing quality.
- At a minimum, wrap each pepper tightly in plastic wrap, then in aluminum foil before placing in an airtight freezer container.
- More effectively, place the leftover peppers on a baking sheet and place them in the freezer.
- In about an hour, those peppers will be frozen and can be placed in a vacuum-sealed bag.
- Freeze the peppers individually or in pairs so that you only need to defrost what you will be cooking.
Reheating
- If frozen, defrost in the fridge overnight.
- Place the peppers in a prepared baking dish and reheat in a 350-degree Fahrenheit oven (covered in aluminum foil) until they reach an internal temperature of 165 degrees Fahrenheit. This usually takes about 20 minutes.
- You can also reheat in a microwave for 1 to 2 minutes. The surface may soften a little, but the flavor will be good.
If you make this recipe:
- Tell us about it in the Comments section below
- LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
- Questions or Comments? that’s the place!
- SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
- Post a picture and share it with your friends on our Social Media:
Yeah You Right!
Publisher Note: This article and recipe were originally published in July 2020. I am republishing it here with improved step-by-step photos, instructions, and tips as well as better search capabilities.
Recipe
Cajun Stuffed Bell Peppers with Crawfish
Here's What You Need
- 4 large bell peppers for stuffing
- 4 tablespoons butter plus some for the tops
- 2 pounds crawfish tails
- 2 cups yellow onions finely chopped, 2 medium
- ½ cup celery finely chopped, about 1 stalk
- ½ cup bell pepper finely chopped, about ½ large pepper
- 4 cloves garlic finely chopped
- 1 cup green onions chopped, about 1 bunch
- 1 cups seasoned breadcrumbs plus some for the tops
- 1 cup crawfish or chicken stock
- 1 tablespoon Worcestershire sauce
Herb and Spice Blend
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon thyme
- 1 bay leaf
- 1 tablespoon Creole seasoning
- 1 teaspoon Kosher salt
- 1 teaspoon ground black pepper
Here's What You Do
Prepare the ingredients
- Finely chop about ⅓ of the crawfish tails and combine them with the whole tails. Mix in about 1 tablespoon of Creole seasoning and set aside.
- Finely chop the Trinity, garlic and green onions. Measure the remaining ingredients. Mix the Herb and Spice Blend in a small bowl.
- Slice 4 bell peppers in half and parboil for about 2 minutes, soak in an ice bath for about 5 minutes, then set on a cooling rack, cut side down to drain.
For the stuffing
- In a heavy-bottomed dutch oven or cast iron frying pan, melt the butter over medium heat. When bubbling, add the trinity and saute until starting to brown, about 8 minutes.
- Add the garlic and about ½ of the Herb and Spice Blend and the Bay leaf and saute for a couple of minutes, until aromatic.
- Add the stock and bring to a low simmer until reduced by about ½ (about 10 minutes).
- Mix in the crawfish tails, green onions, Worcestershire sauce and the remaining Herb and Spice Blend. Stir well and let simmer for about 10 minutes until the liquid has reduced.
- Add the bread crumbs and mix well to combine all the ingredients. Preheat the oven to 350 degrees Fahrenheit.
- Remove the pan from the heat and cover. Let this sit so the breadcrumbs absorb all the liquid and it is a moist stuffing-like consistency, about 10 minutes.
- Remove the bay leaf and stuff the filling into the bell pepper halves, making sure to push the filling into all the voids.
- Sprinkle seasoned bread crumbs on top and place a small tab of butter (about ¼ tablespoon) on top of each one.
- Lightly coat the bottom of a baking dish with vegetable oil or non-stick cooking spray.
- Place the stuffed peppers in the prepared baking dish, add about ¼ inch of water in the bottom and bake in a preheated 350-degree oven for about 30 minutes or until the tops are golden brown.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Carliss Henderson
made this combined with my momma's recipe, and they were fantastic. She uses some cream.
The kicker was sweet daddy's seasoning. I can't do without it.
Sweet Daddy D
Thank you, Carliss! Connecting with our family heritage is what its all about. Thanks for trying my recipe, I'm so glad you liked it!