Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Rinse canned crabmeat to freshen the taste; drain well before combining with other ingredients. Goat cheese adds tangy flavor to this spicy-sweet dish.

Elizabeth Carrera, Suwanee, Georgia
Recipe by Southern Living March 2004


Recipe Summary test

30 mins
10 mins
40 mins
80 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

229 calories; calories from fat 39%; fat 9.8g; saturated fat 5.4g; mono fat 2.3g; poly fat 1.2g; protein 17.5g; carbohydrates 20.6g; fiber 5g; cholesterol 36mg; iron 2.7mg; sodium 277mg; calcium 264mg.