4 Reviews

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

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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!!!

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JennMurphy May 23, 2010

I used green peppers and it was great. I actually found that half a pepper was enough for each person since I served it after soup so this was absolutely great!!!

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kate09 May 24, 2006

a delicious and elegant dish. the sweetness of the bell peppers (i used orange peppers) is complemented perfectly by the sweetness of the crab. i used lump crabmeat and added about 1T of light mayo and an egg white to the mixture, which lent it some moistness. i also used some fresh cracked pepper and parsley - topped with grated cheddar, it made an excellent meal.

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eatrealfood March 28, 2005
Crab-Stuffed Bell Peppers