Crawfish-and-Rice-Stuffed Peppers | Food Town

Ingredients

• 3 medium assorted bell peppers, halved lengthwise and seeded
• ¼ pound center-cut bacon, chopped
• ¼ cup chopped celery
• 1 cup Hatch Diced Tomatoes & Green Chilies, Mild
• ¼ cup chopped onion
• ¼ cup chopped red bell pepper
• 4 cloves garlic, minced
• 3 cups cooked long-grain rice
• 12 oz. crawfish tails, drained and rinsed
• 4 teaspoons chopped fresh thyme (or 1 1/4 tsp dried)
• 1 teaspoon Creole seasoning