Crab and Prosciutto-Stuffed Peppers

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 pound lump crab meat
  • 1 cup crushed cornflakes cereal
  • 6 ounces thinly sliced prosciutto, chopped into 1/2-inch pieces
  • 2 tablespoons mayonnaise
  • 4 scallions, thinly sliced (1/2 cup)
  • 1 large egg, at room temperature
  • Kosher salt
  • 1/8 to 1/4 teaspoon cayenne pepper, optional
  • 2 small red bell peppers, stemmed, halved lengthwise, seeds and ribs removed
  • 2 small yellow or orange bell peppers, stemmed, halved lengthwise, seeds and ribs removed
  • Olive oil, for drizzling
  • 1 1/2 cups low-sodium vegetable or chicken broth
Directions
  • Position a rack in the lower third of the oven and preheat the oven to 400 degrees F.

  • In a medium bowl, combine the crab, cornflakes, half the prosciutto, the mayonnaise, scallions, egg, 1 teaspoon salt and cayenne pepper, if using.

  • Spoon the filling into the bell pepper halves, dividing it evenly. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the filled peppers in a single layer in a 13-by-9-inch glass baking dish or small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.

  • Transfer to a platter and serve.


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