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

Elizabeth Nelson
Recipe by Cooking Light June 2016

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Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 8 (serving size: 3 stuffed pepper halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high.

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  • 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.

Nutrition Facts

86 calories; fat 4.2g; saturated fat 2.1g; mono fat 0.9g; poly fat 0.2g; protein 8g; carbohydrates 4g; fiber 1g; cholesterol 42mg; iron 1mg; sodium 205mg; calcium 43mg; sugars 2g; added sugar 0g.
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