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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

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Recipe Summary

prep:
30 mins
cook:
10 mins
additional:
40 mins
total:
1 hr 20 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.
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