Crab-Stuffed Bell Peppers

"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."
Crab-Stuffed Bell Peppers created by eatrealfood
Ready In:




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

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  1. Sheila D.
    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!
  2. Sheila D.
    Mentioned in review
  3. JennMurphy
    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!!!
  4. Belly Up With Bob
    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
  5. kate09
    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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