ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crab-stuffed Grilled Bell Peppers

Photo: Hector Sanchez; Styling: Linda Hirst

Hands-on time 30 mins
Total time 30 mins

Makes 6 servings


  • 6 medium red, orange, and/or yellow bell peppers
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 pound fresh lump crabmeat
  • 3/4 cup panko, toasted
  • 3/4 cup chopped fresh parsley
  • 1/2 cup finely chopped fennel bulb
  • 9 tablespoons mayonnaise
  • 3/4 teaspoon lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • Lemon wedges, for serving

How to Make It

  1. Preheat grill to high heat (450° to 500°). Slice tops off of peppers, reserving tops; scoop out and discard seeds. Toss peppers with oil, salt, and pepper. Grill peppers and tops on all sides 2 to 3 minutes or until pepper bottoms are well-marked and softened, but still hold their shape.

  2. Combine crab and next 6 ingredients in a large bowl; stir gently. Divide crab mixture evenly among peppers. Grill stuffed peppers, covered with grill lid, 5 minutes. Arrange on a platter, and serve with lemon wedges.