Crab And Potato-Stuffed Peppers Recipe
Ingredients
| 2 medium green bell peppers, cut lengthwise into halves, seeded, and blanched | ||
| 4 ounces thawed and thoroughly drained frozen crab meat, flaked | ||
| Shredded Cheddar cheese | 3 Ounce, divided | |
| 1 cup each diced onions, steamed, and skim milk | ||
| Instant potato flakes | 2/3 Cup (16 tbs), mashed | |
| Egg | 1 , beaten | |
| Margarine | 2 Teaspoon, melted | |
| Parsley sprigs | ||
Directions
Set pepper halves on paper towels and let drain and cool.
In small bowl combine crab meat, 1 ounce cheese, and remaining ingredients except parsley, stirring to thoroughly combine; let stand for 5 minutes.
Preheat oven to 375°F.
Spoon 1/4 of crab mixture into each pepper half; sprinkle each with 1/2 ounce shredded cheese.
Spray 2-quart casserole with nonstick cooking spray; set pepper halves in casserole and bake until stuffing is firm and cheese is browned, 25 to 30 minutes.
Serve garnished with parsley sprigs.
In small bowl combine crab meat, 1 ounce cheese, and remaining ingredients except parsley, stirring to thoroughly combine; let stand for 5 minutes.
Preheat oven to 375°F.
Spoon 1/4 of crab mixture into each pepper half; sprinkle each with 1/2 ounce shredded cheese.
Spray 2-quart casserole with nonstick cooking spray; set pepper halves in casserole and bake until stuffing is firm and cheese is browned, 25 to 30 minutes.
Serve garnished with parsley sprigs.
Chef
