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.
Becky