Crawfish Stuffed Bell Peppers

• 1 lb. crawfish tails, peeled
• 1 large onion, chopped
• 1/2 green pepper, chopped
• 4 ribs celery, chopped
• 2 cloves garlic, minced
• 6 medium bell peppers
• 1/2 stick margarine
• 2 egg whites
• 1 c. seasoned bread crumbs
• Tony's creole seasoning to taste

1. Melt margarine in aluminum skillet.
2. Chop each crawfish tail into several pieces and season well with Tony's.
3. Add crawfish, chopped vegetables and egg whites to the melted margarine.
4. Saute at least 5 minutes.
5. Remove from heat and add bread crumbs to thicken the mixture.
6. Wash and core peppers, fill with crawfish mixture and top with bread crumbs.
7. Place peppers upright in casserole dish.
8. Cover bottom of the dish with chicken broth or water to which a teaspoon of granulated chicken bouillon has been added.
9. Bake in 300u0b0 oven for 25 to 35 minutes.

crawfish tails, onion, green pepper, celery, garlic, bell peppers, margarine, egg whites, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530628 (may not work)