Crab-Stuffed Poblano Peppers
Poblano peppers' gentle spiciness pairs nicely with the sweet flavor of crab for a delectable summer meal.
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Nutrition Score per serving
(2 stuffed pepper halves): 209 calories
15% fat (3 g; < 1 g saturated)
29% carbs (15 g)
56% protein (29 g)
2 g fiber
220 mg calcium
2 mg iron
604 mg sodium.
Serves: 4
Cook Time: 35 mins.
Ingredients
| Cooking spray | ||
| 1 | lb | fresh lump crabmeat |
| 1⁄2 | c | fat-free sour cream |
| 1⁄4 | c | seasoned dry bread crumbs |
| 2 | T | minced roasted red peppers (from water-packed jar) |
| 4 | poblano peppers, halved andseeded | |
| 8 | t | grated Parmesan cheese |
Instructions
Preheat oven to 375 F. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, bread crumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab. Spoon crab mixture into halved poblano peppers and arrange side by side in pan. Top mixture with Parmesan cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown.
