Green Peppers With Crab Meat
Delightful green peppers stuffed with creamy crab and rice mixture, baked to perfection with a hint of nutmeg and paprika, ideal for elegant dinners or special occasions.
Ingredients
Instructions
- Cut off the tops of the green peppers and remove the seeds.
- Parboil the peppers for 5 minutes, then drain.
- Scald the light cream and add butter and ground nutmeg; stir to combine.
- Mix cornstarch, dry white wine, lemon juice, and salt to form a slurry.
- Add the slurry to the cream mixture and cook until thickened, stirring constantly.
- Combine the cooked crab meat and cooked rice with the cream mixture.
- Spoon the mixture into the parboiled peppers.
- Sprinkle the stuffed peppers with paprika.
- Place the peppers in a greased baking dish and bake at 350°F for 20 minutes.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of Dijon mustard to the cream mixture. If you don't have crab meat, shrimp or even cooked chicken can be a great substitute. To save time, use pre-cooked rice or frozen crab meat. Keep an eye on the baking time; if the peppers are getting too browned, cover them with foil.
Serving Suggestions
These stuffed green peppers can be served as a main dish alongside a fresh green salad or garlic bread for a complete meal. For a delightful pairing, serve them with a crisp white wine, which complements the flavors nicely. They also go well with sides like roasted vegetables or a light pasta dish, perfect for a family dinner.
Storage & Reheating
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave them, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Green Peppers With Crab Meat contains roughly 378 calories, with 7g protein, 45g carbohydrates, and 22g fat. It is an excellent source of vitamin C (271% of the Daily Value), dietary fiber (48% of the Daily Value), and vitamin A (38% of the Daily Value), and a good source of potassium and protein. It also contributes 13g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these stuffed peppers ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Assemble them and store in the refrigerator before baking. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time to ensure they're heated through.
What can I use instead of light cream?
If you want a lighter alternative, you can use half-and-half or a combination of milk and a little bit of butter. For a dairy-free option, consider using coconut cream or a non-dairy milk mixed with a thickener like cornstarch to achieve a similar consistency.
How do I know when the stuffed peppers are done?
The stuffed peppers are done when the peppers are tender and the filling is heated through. You can check by inserting a fork; it should go in easily. The tops may be slightly golden, and you can also check the internal temperature, which should reach 165°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).