Crawfish Stuffed Bell Peppers

My parents were in town not to long ago for a week-long vacation.  As we have done in the past we took the opportunity to cook something together for this blog.  And we felt obligated to use a famous cajun ingredient that is currently in season: crawfish!  Not only that, my parents bought the already boiled but unpeeled crawfish to heighten our experience.  As I had been told by others, there is a surprisingly small amount of meat inside that exoskeleton.  I perfected the "toothpaste method", where you take off the head and then squeeze from the bottom of the tail to force the meat out.  To my delight that was fairly successful, but still takes awhile for even just a cup and a half of crawfish meat.
We all liked this dish very much.  The crawfish add a spicey-salty-slightly seafoody taste.  The stuffing would be great for Thanksgiving, a cajun-style one that is.

Stuffing
3 Tbs. salt butter
1 cup chopped onion
1 Tbs. chopped celery
1/3 cup chopped green onion
2 Tbs. finely minced parsley
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne
1/8 tsp. dried thyme
1/8 tsp. allspice
1 1/2 cup crawfish meat
1/2 cup soaked crumbled bread

6 or 8 large green peppers

In a large heavy skillet melt butter over low heat.  Add the vegetables and the parsley and saute until the vegetables are soft and just beginning to brown, then add the seasonings and blend thoroughly.  Add the crawfish meat and bread and toss lightly.  Cook over low heat, stirring constantly, for about 8 to 10 minutes.  Remove pan from heat.
Cut off the tops of the green peppers and remove seeds.  Place peppers standing open side up in a heavy saucepan with an inch of salted water, bring to a boil, cover pan, lower heat, and cook for 6 minutes.  Remove peppers from pan and drain.  Stuff with crawfish stuffing and set in a shallow baking dish, side by side but not touching.  Bake in a preheated 350 degree oven for 25 minutes.