This fast appetizer combines stuffed mini bell peppers and creamy crab dip into one pretty, portable bite. Use multicolored peppers for extra pop.
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
Est. added sugars 0g
How to Make It
Preheat grill to high.
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.