Crab-Stuffed Poblano Peppers

Total Time:
10 min
10 min

4 servings

  • Cooking spray
  • 1 cup crab cake mixture, reserved from Crab Cakes OR see recipe below
  • 1/4 cup sour cream
  • 1 (4-ounce) can diced green chiles
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 poblano or green bell peppers, halved and seeded
  • 1/2 cup shredded Monterey Jack cheese
  • Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

  • In a medium bowl, combine crab cake mixture, sour cream, green chiles, and cilantro.

  • Stuff mixture into halved peppers and arrange side-by-side in bottom of prepared pan. Sprinkle cheese over filling.

  • Bake 10 to 12 minutes, until filling is hot and cheese is golden and bubbly. Serve hot.

Crab Cake Mixture:
  • 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat)

  • 2 tablespoons lowfat sour cream

  • 2 1/4 teaspoons oats (regular or quick-cooking)

  • 2 1/4 teaspoons seasoned dry bread crumbs

  • 3/4 teaspoon Dijon mustard

  • 1/2 teaspoon crab boil seasoning (recommended: Old Bay)

  • 1/4 teaspoon dried oregano

  • Pinch ground black pepper

  • 1/2 teaspoons olive oil

  • In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.

  • Yield: about 1 cup

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