Crab-Stuffed Poblano Peppers

Total Time:
10 min
Prep:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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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