Cooking Louisiana  -  Crawfish or Shrimp Stuffed Bell Peppers
Crawfish or Shrimp Stuffed Bell Peppers

1 lb. boiled crawfish or shrimp
6-12 steamed bell peppers (depending on size of peppers)
1 10 3/4 oz can golden mushroom soup, undiluted
2 tbsp margarine/butter
Diced onions, according to taste
Juice of one lemon (approximately 3 tbsp)
1 cup cooked rice

Sauté onions in margarine; add crawfish/shrimp, soup and lemon juice, heating thoroughly.

Add to rice, and stuff steamed peppers with mixture.

Sprinkle with cheese or bread crumbs, if desired.

Bake uncovered 30 minutes at 350 degrees.