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             Crabmeat Stuffed Peppers

 

1 lb. crab meat
1 c. celery, chopped
1/2 c. onion, chopped
1 c. Pepperidge Farm herb
 stuffing

1 tsp. Morton's Nature Season
3/4 c. (Kraft) mayonnaise
1 egg, slightly beaten
5 bell peppers, med. halved
Turmeric (optional)

Boil bell peppers 5 minutes; drain and cool. Mix all ingredients in order.
 Stuff peppers; arrange in baking dish. Bake in 375 degree oven
15 minutes or until brown. Sprinkle with turmeric

 

                       Crab Stuffed Peppers

 

2 med. green peppers, cut lengthwise into halves, seeded & blanched
1 (8 oz.) frozen, thoroughly drained imitation crab meat, flaked
4 oz. Cheddar cheese, shredded
1 c. diced onions (may steam onions to soften)
1 c. skim milk
1/2 c. couscous (or 2/3 c. instant mashed potatoes)
1 egg, beaten
1 1/2 tsp. butter, melted

Drain blanched pepper on toweling. Combine crabmeat, 1 ounce cheese and remaining ingredients. Stir thoroughly and let stand for 5 minutes. Preheat oven to 375 degrees. Spoon 1/4 crab mixture into each pepper half. Sprinkle with 1/2 ounce of cheese. Spray 2 quart casserole and bake until stuffing is firm and cheese browned and melted, about 1/2 hour in oven, 15 minutes or less in microwave. Makes 2 servings.

Toponym

A place name or word that began as the name of a place, such as hamburger (from Hamburg, Germany) and afghan (a soft blanket from Afghanistan).