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Crab-Stuffed Grilled Bell Peppers

Photo: Erin Kunkel Styling: Chelsea Zimmer

Hands-on time 15 mins
Total time 25 mins
Yield

Serves 8 (serving size: 3 stuffed pepper halves)

This fast appetizer combines stuffed mini bell peppers and creamy crab dip into one pretty, portable bite. Use multicolored peppers for extra pop.

Ingredients

  • Cooking spray
  • 12 mini sweet bell peppers, halved lengthwise and seeded
  • 1/4 cup finely chopped celery
  • 1 1/2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 8 ounces lump crabmeat, shell pieces removed
  • 3 ounces whipped cream cheese, softened
  • 1 tablespoon minced fresh chives

Nutrition Information

  • calories 86
  • fat 4.2 g
  • satfat 2.1 g
  • monofat 0.9 g
  • polyfat 0.2 g
  • protein 8 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 42 mg
  • iron 1 mg
  • sodium 205 mg
  • calcium 43 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat grill to high.

  2. Coat grill rack with cooking spray. Arrange peppers, cut sides up, on grill rack; cover and cook 4 minutes or until well marked. Place celery and next 6 ingredients in a bowl; stir well. Spoon mixture into pepper halves. Sprinkle with chives.