Crab Eggs Mexican North American Seafood Vegetables Vegetarian

Peppers Stuffed with Corn and Crab Meat

Peppers Stuffed with Crab and Corn - TheRecipe.Website

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 Crab and Corn - TheRecipe.Website

Peppers Stuffed with Corn and Crab Meat

A tasty recipe that is both a side dish and a main dish in one go.
4.77 from 26 votes
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Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: Dairy, Eggs, Seafood, Vegetables
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 263kcal

Ingredients
 

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

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