Port Isabel Crab Stuffed Bell Peppers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 Large Green Bell Pepper 1 clove Garlic 1 1/2 cup, chopped Collards or Kale, frozen or fresh 1/2 cup, cubed Eggplant, fresh 1/2 cup, PictSweet Seasoning Blend1/2 cup Barley, cooked 6 oz claw crab meat 1/2 tsp Old Bay1/2 C. Sour Cream, Fat Free 1 Tb. Kraft Reduced Fat Parmesan Cheese1 Tb. Progresso Bread Crumbs - Italian Style 1 tbsp Extra Virgin Olive Oil
Preheat oven to 400 degrees.
Cut tops out of peppers and remove pith. Chop up pepper tops.
Sauté pepper tops, garlic, collards, eggplant and seasoning mix. Turn off heat! Stir in cooked Barley, crab meat and Old Bay Seasoning.
Now, fold in sour cream with crab mixture and then stuff bell peppers. Place in shallow pan.
Place in preheated oven and bake for 20 minutes
Meanwhile, mix Bread Crumbs and Parmesan Cheese
After peppers have baked for 20 minutes, reduce oven temperature to 325 degrees; remove peppers from oven and top with bread crumb mixture and return to oven for an additional 20 minutes.
Serving Size: 2 very generous servings
Cut tops out of peppers and remove pith. Chop up pepper tops.
Sauté pepper tops, garlic, collards, eggplant and seasoning mix. Turn off heat! Stir in cooked Barley, crab meat and Old Bay Seasoning.
Now, fold in sour cream with crab mixture and then stuff bell peppers. Place in shallow pan.
Place in preheated oven and bake for 20 minutes
Meanwhile, mix Bread Crumbs and Parmesan Cheese
After peppers have baked for 20 minutes, reduce oven temperature to 325 degrees; remove peppers from oven and top with bread crumb mixture and return to oven for an additional 20 minutes.
Serving Size: 2 very generous servings
Nutritional Info Amount Per Serving
- Calories: 371.0
- Total Fat: 11.0 g
- Cholesterol: 92.6 mg
- Sodium: 687.4 mg
- Total Carbs: 39.3 g
- Dietary Fiber: 6.7 g
- Protein: 28.1 g
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