CRAB-AND-CHEESE-STUFFED MINI PEPPERS
Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
- Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
- Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
- Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.
SEAFOOD STUFFED BELL PEPPERS
saw this on Facebook
Provided by Jackie Brink
Categories Vegetable Appetizers
Number Of Ingredients 15
Steps:
- 1. Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes.
- 2. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese.
- 3. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat.
SEAFOOD STUFFED BELL PEPPERS
One of my Facebook friends shared this recipe that came from C&R Seafood in Hammond, LA. I haven't tried it yet as of this posting, but I'm sure it's going to be a real treat!
Provided by Ruby Henderson
Categories Fish
Time 1h
Number Of Ingredients 14
Steps:
- 1. Cut tops off bell peppers and wash and remove seeds. Par boil for 10 minutes in large pot of salted water. Drain and set aside.
- 2. In a large skillet melt the butter and saute the onions, chopped bell peppers, and celery and Italian sausage in the butter for 5 or 6 minutes. (until vegetables are tender) Add the garlic, parsley, shrimp, cajun seasoning and hot sauce and cook 4 or 5 more minutes. Remove from heat and add salt to taste if needed.
- 3. Mix the breadcrumbs with 1 cup of the shredded cheese and add to the seafood mixture. Fold in the crabmeat gently to keep some of the lumps intact.
- 4. Stuff the par boiled peppers with the mixture and place in a shallow baking dish. Top with the remaining cheese.
- 5. Put about a cup of water in the bottom of the baking dish (enough to cover the bottom of the dish) and bake at 350 degrees for 30-35 minutes.
CRAB-STUFFED BELL PEPPERS
This is so good. The stuffing is just as good baked in a casserole dish and served that way. You may adjust the seasonings for your taste.
Provided by Margie Brock
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté vegetables, excluding bell peppers, in margarine.
- Mix with crab meat and breadcrumbs.
- Season to taste with salt and pepper. (If dry, add a small amount of water).
- Stuff bell peppers and cover tops with cheese.
- Bake 350°F for 30 minutes.
Nutrition Facts : Calories 270.8, Fat 16.1, SaturatedFat 4.4, Cholesterol 28.4, Sodium 766.9, Carbohydrate 18.1, Fiber 3.2, Sugar 4.2, Protein 14.5
CRAB STUFFED BELL PEPPERS
Make and share this Crab Stuffed Bell Peppers recipe from Food.com.
Provided by Ginny Sue
Categories Lunch/Snacks
Time 30m
Yield 16 appetizers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Seed and chop the tomato; chop the green onion.
- Combine all ingredients except green peppers in a bowl, stir well.
- Refrigerate for several hours.
- Cut peppers into 1 1/2 inch wide strips, then cut strips in half cross-wise.
- Spoon crab filling on to the pepper pieces, garnish if desired.
- A mixture of green and red bell peppers can be used for a festive holiday touch.
- Crab spread can also be served with toasted baguette slices.
Nutrition Facts : Calories 93, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.7, Sodium 347.5, Carbohydrate 6.3, Fiber 1, Sugar 2.3, Protein 5.8
CRAB STUFFED POBLANO PEPPERS
Make and share this Crab Stuffed Poblano Peppers recipe from Food.com.
Provided by KristenErinM
Categories Crab
Time 1h
Yield 8 pepper halves
Number Of Ingredients 6
Steps:
- Coat baking pan with cookings spray.
- combine crab, sour cream, bread crumbs, and red peppers.
- spoon into peppers.
- top with parmesan.
- bake for 375 foil covered pan for 20 minute.
- uncover and bake for additional 15 minute.
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