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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
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26
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Course:
Main Dish, Side Dish
Cuisine:
Mexican
Keyword:
Dairy, Eggs, Seafood, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
263
kcal
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Ingredients
Metric
Imperial
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:
263
kcal
|
Carbohydrates:
38
g
|
Protein:
13
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
90
mg
|
Sodium:
311
mg
|
Potassium:
543
mg
|
Fiber:
5
g
|
Sugar:
7
g