Fast or Slow Crab Stuffed Peppers

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

Crab Stuffed Peppers on plate
Photo: Jason Donnelly
Prep Time:
30 mins
Cook Time:
2 mins
Slow Cook Time:
2 hrs
Bring To Pressure Time:
9 mins
Total Time:
2 hrs 41 mins
Servings:
4

Ingredients

  • 4 small to medium red, yellow, or green sweet peppers

  • 1 8 ounce pkg. cream cheese, softened

  • 2 tablespoon mayonnaise

  • 2 tablespoon lemon juice

  • 1 tablespoon Old Bay seasoning

  • 1 tablespoon Dijon-style mustard

  • ½ cup fine dry bread crumbs

  • cup finely chopped celery

  • ¼ cup snipped fresh chives

  • 4 cloves garlic, minced

  • 8 ounce cooked lump crabmeat, flaked

  • Freshly ground black pepper

  • Lemon wedges

Directions

Directions

  1. 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.

Fast 2 minute cook time

  1. 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

  1. 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 (per serving)

413 Calories
27g Fat
23g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 413
% Daily Value *
Total Fat 27g 35%
Saturated Fat 12g 60%
Cholesterol 120mg 40%
Sodium 1087mg 47%
Total Carbohydrate 23g 8%
Total Sugars 9g
Protein 20g
Vitamin C 153mg 765%
Calcium 151mg 12%
Iron 1.9mg 11%
Potassium 376mg 8%
Folate, total 66.9mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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