Poblano Peppers with Crabmeat Stuffing
Excite not only your taste buds—poblano peppers have a mild, slightly sweet heat helping add to that excited physiological response. Add pop to your peppers with this simple crab stuffing! Crab, high in zinc, also contributes to stimulation.
Servings Prep Time
8(1/2-cup stuffing) pepper halves 10minutes
Cook Time
10minutes
Servings Prep Time
8(1/2-cup stuffing) pepper halves 10minutes
Cook Time
10minutes
Ingredients
  • 1/2cup light sour cream
  • 1/4cup Italian bread crumbs
  • 1/2cup chopped green onion
  • 1/2cup chopped red bell pepper
  • 1pound white crabmeatpicked for shells
  • 1/2cup shredded reduced-fat sharp Cheddar cheese
  • salt and pepper to taste
  • 4 medium-large poblano peppershalved and seeded
Instructions
  1. Preheat oven to 375°F. Coat baking pan with nonstick cooking spray.
  2. In bowl, combine all ingredients except halved peppers.
  3. Spoon crab mixture into halved peppers and place on prepared pan. Cover with foil and bake 30-35 minutes or until peppers are tender.
  4. Remove foil and continue baking 7-10 minutes or until top is lightly browned.
Recipe Notes

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.