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 375Â°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.