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Crab And Potato-Stuffed Peppers

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Anonymous (not verified)
  Green bell peppers 2 Medium
  Frozen crab meat 4 Ounce
  Cheddar cheese 3 Ounce
  Diced onions 1 Cup (16 tbs)
  Skim milk 1 Cup (16 tbs)
  Instant potato flakes 2⁄3 Cup (10.67 tbs)
  Egg 1
  Margarine 2 Teaspoon
  Parsley sprigs 4

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 811 Calories from Fat 377

% Daily Value*

Total Fat 43 g65.8%

Saturated Fat 21.5 g107.7%

Trans Fat 0 g

Cholesterol 305.4 mg101.8%

Sodium 747.6 mg31.1%

Total Carbohydrates 50 g16.8%

Dietary Fiber 8.4 g33.8%

Sugars 26.7 g

Protein 59 g118.8%

Vitamin A 59.6% Vitamin C 436.1%

Calcium 99.9% Iron 18%

*Based on a 2000 Calorie diet

Crab And Potato-Stuffed Peppers Recipe