Winning Poblano Peppers Stuffed with Crab Meat Stuffing
Join Team Holly as we cook through her fabulous Trim and Terrific cookbooks. We miss her very much every day but know she would want us cooking and enjoying her recipes! Poblano peppers stuffed with crab meat stuffing from Holly’s Guy’s Guide to Eating Well cookbook stood out to me because I was looking for a hearty appetizer to feed my family and friends while watching all of the good football on tv! Plus, I listed a few recipes and my husband circled this Poblano Pepper with Crabmeat Stuffing recipe – so it was win – win!
| Prep Time 10 minutes |
| Cook Time 10 minutes |
| Servings 8 (1/2-cup stuffing) pepper halves |
- 1/2 cup light sour cream
- 1/4 cup Italian bread crumbs
- 1/2 cup chopped green onion
- 1/2 cup chopped red bell pepper
- 1 pound white crabmeat picked for shells
- 1/2 cup shredded reduced-fat sharp Cheddar cheese
- salt and pepper to taste
- 4 medium-large poblano peppers halved and seeded
Ingredients
|
- Preheat oven to 375°F. Coat baking pan with nonstick cooking spray.
- In bowl, combine all ingredients except halved peppers.
- Spoon crab mixture into halved peppers and place on prepared pan. Cover with foil and bake 30-35 minutes or until peppers are tender.
- Remove foil and continue baking 7-10 minutes or until top is lightly browned.
Calories 133 kcal, Calories from Fat 24%, Fat 3 g, Saturated Fat 2 g, Cholesterol 52 mg, Sodium 333 mg, Carbohydrates 8 g, Dietary Fiber 1 g, Total Sugars 3 g, Protein 17 g, Diabetic Exchanges: 1 vegetable, ½ starch, 2 lean meat
Terrific Tip: Fresh Poblanos measure about 4- 5 inches long and about 2 1/2 inches wide. Select rich green peppers without bruises, wrinkles, or soft spots.
Nutrition Nugget: These peppers provide great health benefits in the capsaicin that give them their punch and could also fire up your libido.
Bring a Kick to Your Appetizer Menu with Poblano Pepper & Crabmeat Stuffing
Talk about good! Don’t be scared to cook with a poblano pepper – I would just recommend not rubbing your eyes while you cut and seed it. Poblano peppers stuffed with the savory crab meat stuffing blends a kick of sweet heat with the cheesy, creamy crabmeat mixture to make a delicious hearty appetizer or light meal.
Find more easy and delicious favorite meals made healthy, in Holly’s trim and terrific Guy’s Guide to Eating Well cookbook.
Turn into Crab Cakes with These Kitchen Tools
If spicy isn’t your thing, leave out the poblano pepper! I had extra crab meat stuffing, so I formed the extra into palm-sized patties and pan-seared each side for about 3-5 minutes for awesome (and easy!) crab cakes.
Scanpan Classic 2 Piece Fry Pan Set
KitchenAid Classic Slotted TurnerOXO Good Grips Mixing Bowl Set
Get Holly’s Favorite Louisiana Menus: Four Menus Full of Recipes with Cajun Flair!
Holly’s absolute favorite Southern recipes are in this Louisiana Menus: Four Menus with a Cajun Flair downloadable e-book available for only $1.99! If you thought Southern comfort food isn’t healthy, think again! We are excited to share with you 4 favorite healthy Cajun menus, dinners, brunch and lunch. Best of all, it comes with a SHOPPING LIST so the work is done for you from your menu to your grocery run.
Healthier and EASY-TO-MAKE Southern Cajun recipes with the nutritional information. If you have health concerns, gluten-free and diabetic-recipesare highlighted. DOWNLOAD this go-to guide of delicious meals.
Check Out Holly's Cookbooks To Start Cooking Healthy
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