Crab And Potato-Stuffed Peppers
|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)|
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.