- Calories 229
- Caloriesfromfat 39%
- Fat 9.8g
- Satfat 5.4g
- Monofat 2.3g
- Polyfat 1.2g
- Protein 17.5g
- Carbohydrate 20.6g
- Fiber 5g
- Cholesterol 36mg
- Iron 2.7mg
- Sodium 277mg
- Calcium 264mg
How to Make It
Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.
Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13- x 9-inch baking dish coated with cooking spray.
Bake, covered, at 375° for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.
Note: Nutritional analysis includes 1/4 cup salsa.