Stuffed peppers just got a seafood makeover! You'll love the rich and creamy lump crab mixture packaged neatly inside a colorful pepper.

Laura Marzen
Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
30 mins
slow-cook:
2 hrs
bring-to-pressure:
9 mins
cook:
2 mins
total:
2 hrs 41 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Directions
  • Remove tops, seeds, and membranes from sweet peppers. If necessary, cut a thin slice from bottom of each peppers so it will stand flat (avoid cutting an opening). In a large bowl stir together the next five ingredients (through mustard) until smooth. Add next four ingredients (through garlic); stir until combined. Gently stir in crabmeat. Spoon crab mixture into sweet peppers. Prepare as directed in desired cooker, below.

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Fast 2 minute cook time
  • Place steaming rack in a 6-quart electric or stove-top pressure cooker. Add 3/4 cup water to the cooker. Arrange peppers, filling sides up, on steaming rack in cooker. Lock lid in place. Set an electric cooker on high pressure to cook 2 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Sprinkle with pepper and serve with lemon wedges.

Slow 4 hour low or 2 hour high cook time
  • Add 1/2 cup water to a 3 1/2- to 4-qt. slow cooker. Arrange stuffed peppers, filling sides up, in cooker. Cover and cook on low 4 hours or on high 2 hours. Sprinkle with pepper and serve with lemon wedges.

Nutrition Facts

413 calories; fat 27g; cholesterol 120mg; saturated fat 12g; carbohydrates 23g; mono fat 6g; poly fat 4g; insoluble fiber 3g; sugars 9g; protein 20g; vitamin a 4303.4IU; vitamin c 153mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.2mg; vitamin b6 0.4mg; folate 66.9mcg; vitamin b12 0.1mcg; sodium 1087mg; potassium 376mg; calcium 151mg; iron 1.9mg.
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