Total Time
50mins
Prep 20 mins
Cook 30 mins

This is so good. The stuffing is just as good baked in a casserole dish and served that way. You may adjust the seasonings for your taste.

Ingredients Nutrition

Directions

  1. Sauté vegetables, excluding bell peppers, in margarine.
  2. Mix with crab meat and breadcrumbs.
  3. Season to taste with salt and pepper. (If dry, add a small amount of water).
  4. Stuff bell peppers and cover tops with cheese.
  5. Bake 350°F for 30 minutes.

Reviews

(5)
Most Helpful

Margie This is a great recipe!!! Being a cook I had to add my own touch. I used a whole fresh crab, Progresso's Garlic & Herb bread crumbs, 3 cloves of garlic, and Monteray Jack cheese. I also used two yellows and two green bell peppers. Thanks again for the great recipe. Belly Up With Bob

Belly Up With Bob April 24, 2008

This was excellent. First time ever that I worked with crabmeat. Used the really good stuff; fresh from the seafood dept at Wegmans. I did not add celery or onion. I used these really small sweet red and yellow peppers. After making them, I topped with shaved locatelli cheese. They were to die for. However, they were missing something very faint... which would not have been a problem had I added the onion. I will make these again, but be sure to add the onion and celery. Oh, I also used butter instead of margerine and I used minced roasted elephant garlic. Thank you for sharing this delicious recipe!!!

JennMurphy May 23, 2010

This recipe was great! However, as a few others mentioned, I tweaked it just a little. I added 1 egg white and a tablespoon of light mayo to moisten it rather than using water. I also added freshly chopped basil and parsley. I left out the cayenne pepper and no cheese on top. I used canned lump crab meat and seasoned bread crumbs as well as real butter instead of margarine. I put the mix into mild and hot banana peppers. They were a huge hit! Will definitely make again!

Sheila D. February 03, 2017

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