Spinach and Crab Stuffed Bell Peppers

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 111.3
  • Total Fat: 3.1 g
  • Cholesterol: 32.4 mg
  • Sodium: 496.0 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 10.0 g

View full nutritional breakdown of Spinach and Crab Stuffed Bell Peppers calories by ingredient
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Bell Peppers Stuffed with Spinach, portobello mushrooms, and crab meat. Bell Peppers Stuffed with Spinach, portobello mushrooms, and crab meat.
Number of Servings: 8


    Spinach, frozen, 2 package (10 oz) yields thawed and drained
    Blue Crab, 8 oz
    Mushrooms, fresh, 2 cup, pieces or slices
    Bread crumbs, dry, grated, seasoned, .25 cup
    Cream Cheese, 2 tbsp
    Yellow Peppers (bell peppers), 4 pepper, large (3-3/4" long, 3" dia)
    Salt, 1 tsp
    *Margarine, soft, 1.5 tsp
    Pepper, red or cayenne, .5 tsp
    Basil, 1 tbsp
    Scallions, raw, .5 cup, chopped
    Garlic, 4 cloves
    Non-Stick Cooking Spray


Preheat your oven to 375. Heat a large skillet on medium to high heat. Finely chop garlic and scallions. Add Margarine to the skillet. Once melted at garlic and scallions. Allow to cook until they soften. Add chopped portobello mushrooms, crab, and spinach. Add Salt, cayenne, and basil to taste. Once mixture has heated thoroughly stir in cream cheese.
Cut Bell Pepper in half and remove stem and seeds. Add 1/2 of bread crumbs to mixture. Scoop mixture into bell pepper halves. Place in filled bell peppers in a baking dish and sprinkle the remaining bread crumbs on top. Lightly spray the tops of each with non-stick cooking spray. Bake for 30-35 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user NOAHSFITMAMA.

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Member Ratings For This Recipe

  • Surprisingly bland considering the melange of flavors used with the garlic, basic and scallions. I followed the recipe, except I also had red peppers. Couldn't produce enough stuffing to stuff any more than 4 halves (2 large peppers). Oh well, it was worth a try, it was not terrible. - 5/16/10

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  • Great recipe! I used 1/2 canned crab 1/2 shrimp. Also used onions vs. scallions and dried basil vs. fresh. Really tasty and easy to keep all ingredients on hand for a delicious dinner!!! - 5/7/10

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  • Crab is an animal, thus this recipe is not vegetarian (as it is labeled). - 5/2/10

    Reply from NOAHSFITMAMA (5/2/10)
    sorry I had no intention of misleading anyone. Here in New Orleans MANY of my vegetarian friends and family members eat seafood. But the recipe can be made with all vegetables as well.

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  • Delicious! - 4/27/10

    Was this review helpful?   yes  No
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