Peppers Stuffed with Corn and Crab Meat is a colourful, tasty recipe you can share with your friends. It has the added benefit of introducing children to both vegetables and seafood in one go. Serve as a main dish or as a side dish for a prompt addition to a meal. It’s ready within 30 minutes.
Peppers Stuffed with Corn and Crab Meat
A tasty recipe that is both a side dish and a main dish in one go.
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Servings: 4 people
Calories: 263kcal
Ingredients
- 4 large red bell pepper cored/seeded or green/yellow
- 2 1/2 cups corn kernals frozen or fresh
- 6 oz crab meat drained shell free
- 4 oz pimientos drain and chop
- 1 large eggs free range
- 1/2 cup half and half cream milk
- 1 tbsp butter melted
- Salt to taste
- cayenne pepper to taste
- ground pepper to taste
Instructions
- Steam or boil the peppers until almost tender, about 10 minutes.4 large red bell pepper
- Drain and set aside.
- Combine the corn, crab meat, and pimientos in a pot over low heat.2 1/2 cups corn kernals, 6 oz crab meat, 4 oz pimientos
- Whisk together the remaining ingredients and add to the corn mixture.1 large eggs, 1/2 cup half and half cream, 1 tbsp butter, Salt, cayenne pepper, ground pepper
- Cook over low heat, stirring occasionally, until the mixture is hot and slightly thickened, about 15 minutes.
- Fill the peppers with the corn mixture and serve immediately.
Notes
Love this simple recipe that may be easy it is so very tasty.
Nutrition
Calories: 263kcal | Carbohydrates: 38g | Protein: 13g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 90mg | Sodium: 311mg | Potassium: 543mg | Fiber: 5g | Sugar: 7g