Seafood Stuffed Bell Peppers

8 medium bell peppers
1/2 stick butter
1 lb. lump crab meat
1 lb. small shrimp, peeled and deveined
1 lb. peeled crawfish tails
2 cloves garlic, finely minced
1/2 cup each of the trinity, (onions, bell peppers, and celery)
1/4 cup fresh parsley, chopped
Cajun seasoning a few shakes
Tabasco
Salt and pepper to taste
3 cups cooked rice
1 1/2 cups Italian breadcrumbs
1 cup shredded cheddar cheese

Cut tops off bell peppers and wash and remove seeds. Par boil in large pot of salty water for 10 minutes. Drain and set aside. In large skillet, saute crawfish, shrimp, and the trinity in butter for 10 minutes. Add crabmeat, seasonings, salt and Tabasco and cook for 5 more minutes. Remove from heat and add rice, breadcrumbs and cheese and mix thoroughly. Stuff peppers and top with cheese and place in a shallow baking dish. Add 1 cup of water to bottom of the shallow baking dish and bake @ 350 degrees for 30 to 35 minutes. If you don't have crawfish, they are just as good with shrimp and crab.
I only made 6 and put the left over mix in the freezer.  Going to use for a couple of cabbage rolls one night.