1 lb. peeled Crawfish tails and fat
5 med. bell peppers
3 med. onions, minced
2 c. green onions with tops, chopped
1 med. bell pepper, minced
5 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. red pepper
1/2 tsp. salt
1/2 c. Crisco oil
1 c. parsley, chopped
2 c. stale French bread crumbs or seasoned bread crumbs

Wash, halve, and core peppers. Boil for 5 minutes in lightly salted water and drain well. Grind or chop tails. Place in a large mixing bowl. Add onions, green onions, bell pepper, garlic, black and red pepper, and salt. Mix well by hand.

Heat oil in a large skillet. Add Crawfish mixture and cook 5-7 minutes, or until vegetables are tender-crisp. Remove from heat and add parsley. When cool, stuff into peppers and place in well-greased baking dish. Sprinkle with bread crumbs. Bake at 350 degrees for 20- 30 minutes, or until lightly browned. Yield 5 servings.