Crawfish Étouffée Stuffed Bell Peppers

Ingredients

• 4 medium Bell Peppers (green, red, yellow)
• 1 lb Crawfish Tails, cooked
• 1 cup Onion, chopped
• 1/2 cup Celery, chopped
• 1/2 cup Green Bell Pepper, chopped
• 2 cloves Garlic, minced
• 1 cup Vegetable Broth
• 2 tbsp Tomato Paste
• 2 tbsp Cajun Spice Blend
• 1 tsp Hot Sauce
• 2 tbsp Avocado Oil
• 2 tbsp Dairy-free Butter
• 2 tbsp All-purpose Flour

Instructions

1. 1Preheat your oven to 375°F (190°C). Take the 4 medium Bell Peppers and cut them in half lengthwise. Carefully remove all the seeds and the white membranes from the inside of each pepper half.
2. 2Place a 12-inch skillet over medium heat. Add the 2 tbsp Avocado Oil and the 2 tbsp Dairy-free Butter. Once the butter is melted, add the 1 cup Onion (chopped), 1/2 cup Celery (chopped), and 1/2 cup Green Bell Pepper (chopped). Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables are softened and the onion looks translucent.
3. 3Add the 2 cloves Garlic (minced) to the skillet and cook for 1 minute more, stirring constantly until you can smell the garlic.
4. 4Sprinkle the 2 tbsp All-purpose Flour over the vegetables in the skillet. Stir constantly for 1 minute to cook the flour.
5. 5Gradually whisk in the 1 cup Vegetable Broth and the 2 tbsp Tomato Paste until smooth. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for 10 to 15 minutes, stirring occasionally, until the sauce has thickened enough to coat the back of a spoon.
6. 6Stir in the 1 lb Crawfish Tails, 2 tbsp Cajun Spice Blend, and 1 tsp Hot Sauce. Cook for 2 minutes, stirring to combine everything. Taste the mixture and add salt and pepper if you think it needs it.
7. 7Spoon the crawfish étouffée mixture evenly into the 4 prepared bell pepper halves.
8. 8Arrange the stuffed bell peppers in a baking dish. Bake in the preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the bell peppers are tender when pierced with a fork.

Substitutions

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