Crab-Stuffed Grilled Bell Peppers

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Photo: Erin Kunkel Styling: Chelsea Zimmer
Hands-on Time
15 Mins
Total Time
25 Mins
Yield
Serves 8 (serving size: 3 stuffed pepper halves)
By Elizabeth Nelson
June 2016
RECIPE BY Cooking Light

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

Ingredients

  • Cooking spray
  • 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

Nutritional Information

  • Calories 86
  • Fat 4.2g
  • Satfat 2.1g
  • Monofat 0.9g
  • Polyfat 0.2g
  • Protein 8g
  • Carbohydrate 4g
  • Fiber 1g
  • Cholesterol 42mg
  • Iron 1mg
  • Sodium 205mg
  • Calcium 43mg
  • Sugars 2g
  • Est. added sugars 0g

How to Make It

Step 1

Preheat grill to high.

Step 2

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.

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Ratings & Reviews

Better as a dip

daneanp
February 02, 2019
I liked the filling but it didn't really work with the peppers, IMO.  I grilled them on our Traeger and they got soggy while I filled them.  So I'd use the filling as a dip in the future.  I did add some finely minced scallion.
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