Crab and Potato Stuffed Peppers
|Bell peppers||2 Medium, cut lengthwise into halves, seeded, and blanched|
|Thawed drained frozen crab meat||4 Ounce, frozen, flaked|
|Cheddar cheese||3 Ounce, shredded, divided|
|Diced onions||1 Cup (16 tbs), steamed|
|Skim milk||1 Cup (16 tbs)|
|Instant mashed potato flakes||2⁄3 Cup (10.67 tbs)|
|Egg||1 , beaten|
|Margarine||2 Teaspoon, melted|
1. Set pepper halves on paper towels and let drain and cool.
2. In small bowl combine crab meat, 1 ounce cheese, and remaining ingredients except parsley, stirring to thoroughly combine; let stand for 5 minutes.
3. Preheat oven to 375°F. Spoon 1/4 of crab mixture into each pepper half; sprinkle each with 1/2 ounce shredded cheese.
4. 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.