I have a huge fondness for jalapeno poppers, but sometimes those hot peppers are just a little too much even for my fire-lovin’ tongue. I am totally in love with the little sweet peppers that have been popping up lately, though, so much so that I got my parents to grow some in their garden this year. These little sweet peppers have no heat at all … they are all sweetness. They are just delightful fresh from the garden and go so well in everything from soup to stir fries to well, anything you use sweet peppers for.
But the really most fun thing to do with these little sweeties is to stuff them. Because they’re pretty and colorful and bite-sized. How could you resist a sweet savory little bite like that?
I was rushing to make these and didn’t thicken the stuffing with anything, so it kinda oozed out of the peppers a bit. I managed to stuff it back in, so I would recommend thickening the filling a bit with some breadcrumbs so you don’t have the same problem I did!
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Crab n Cheese Stuffed Sweet Pepper Poppers
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- About 15 small sweet peppers (2 – 3 inches long)
- 2 oz. light cream cheese
- 2 oz. herb goat cheese
- 2 oz. plain Greek yogurt
- 1 4-oz. can crab meat, drained (or 4 oz. fresh flaked crabmeat) … or more! I only had one can on hand or I think I might have added more crab
- 1 Tablespoon chopped fresh tarragon/basil mixed
- 1 clove garlic, peeled & chopped
- 1 Tablespoon fresh snipped chives
- 1 teaspoon Old Bay seasoning
- Breadcrumbs (as needed to thicken the filling)
- Salt & pepper, to taste
Instructions
- Preheat the oven to 350 F. Cut the tops off the sweet peppers, keeping each top by its proper owner, and use a small knife to clean out the pulp and seeds from the insides. Set the peppers and their tops on a baking sheet and bake for about 8 minutes or until the peppers are soft.
- Set the peppers aside to cool enough to touch while you make the filling. Gently warm the cheeses enough to make them mix easily, then mix in the rest of the filling ingredients.
- Using a small fork (like the ones you use to get the crab out of crab legs) or baby spoon, push the filling into the peppers, making sure you get it all the way down to the bottom of the pepper.
- Set the peppers back on the baking sheet, topping each with its cute lil top, then bake at 400 F for about 10 minutes or until the peppers are browned on top.
- Let the peppers cool slightly before serving. Serve them as finger food or with little garlic toasts to catch the lovely filling as it oozes from the pepper.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Seafood Frenzy Friday, Weekend Potluck, Scrumptious Sunday, Munching Monday, Melt in your Mouth Monday, Marvelous Monday and Tuesday’s Table.
