Prep Time
30 Mins
Cook Time
10 Mins
Other Time
40 Mins
Makes 8 servings

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

How to Make It

Step 1

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until peppers look blistered.

Step 2

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.

Step 3

Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.

Step 4

Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.

Step 5

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.

Step 6

Bake, covered, at 375° for 25 to 30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish, if desired.

Step 7

Note: Nutritional analysis includes 1/4 cup salsa.

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Ratings & Reviews

Lisajane's Review

March 08, 2015
Outstanding recipe! This would make for a great special occasion/entertaining dinner. I added red pepper and cucumber to the mango salsa. I will definitely make this again.

Branch's Review

October 02, 2010
Delightful recipe utilizing two of my favs - poblano pepper and crab. Due to my love of crab, I increase the amount by 10oz - I use a full 16oz of jumbo lump crab meat.