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  • Writer's pictureBobbi Jo Lathan

Cheesy Crab-Stuffed Bell Peppers

Updated: Dec 31, 2023


You know what? I luv this recipe because you’ve got yourself an entire meal all in one tasty, little stuffed, yellow pepper! And, I don’t mind tellin’ you that these stuffed peppers are so good, I cain’t hardly wait til the next mornin’ to eat one cold! And the great thing is, you can add shrimp or sautéed ground beef, or whatever filling your sweet little heart desires! Be creative and enjoy!

Cheesy Crab-Stuffed Bell Peppers

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Southern

PREP TIME

30 mins

COOK TIME

70 mins

TOTAL TIME

1 hour 40 mins

INGREDIENTS

5 yellow bell peppers

1 pound lump crab meat

½ stick butter

1 tablespoon olive oil

2 stalks celery (finely chopped)

1 white onion (finely chopped)3 cloves fresh garlic (finely chopped)

2 tablespoons fresh parsley (chopped)

½ teaspoon fresh thyme (chopped)

½ yellow bell pepper (seeded and chopped fine/ use other half for stuffing)

1 teaspoon salt

1 teaspoon black pepper (freshly ground)

1 tablespoon Worcestershire sauce

⅛ teaspoon cayenne pepper

1 cup cooked long grain white rice (cook according to directions on bag or box)

1 tablespoon fresh lemon juice

½ cup Parmesan cheese (grated plus ¼ cup to mix with bread crumbs for topping)

½ cup mild cheddar cheese

⅓ cup panko bread crumbs

INSTRUCTIONS

  1. Preheat your oven to 350° F.

  2. Cut your yellow bell peppers in half, lengthwise, and carefully cut off the stems. Then, scrape out the seeds and trim any large membranes. Place the cut peppers in a 9” X 13” baking dish and set aside.

  3. Cook your cup of rice according to the package. (This is a great dish for leftover rice!)

  4. Git out your skillet and place it over a medium heat.

  5. Add the butter and olive oil to the warmed skillet and when it just begins to bubble, add the celery, onion, parsley, thyme, chopped yellow pepper, salt, black pepper, Worcestershire and cayenne pepper. Stir continually in your skillet.

  6. Once the onions have become translucent, add the cooked rice and lemon juice.

  7. Stir ‘til combined and add ½ cup of the parmesan cheese and ½ cup of the cheddar. Mix well. The cheese will already begin to melt into the mixture.

  8. Now, fold the crabmeat into the rice mixture. Do not over mix, just fold the crabmeat into the rice mixture because you wanna keep a good part of the crabmeat in big chunks.

  9. Next, fill the halved bell peppers with the crabmeat-rice mixture.

  10. Then, in a small bowl, mix the bread crumbs along with another ¼ cup of extra parmesan cheese. Sprinkle the breadcrumb-cheese mixture over the top of them stuffed peppers in your ungreased baking dish and cover them with a piece of aluminum foil.

  11. Pour a little bit of water into the bottom of the baking pan for steam.

  12. Bake in your 350° oven for 30 minutes.

  13. After the 30 minutes, remove the foil and let them tasty babies brown for another 10-15 minutes until all nicely golden. Serve ‘em up hot!

  14. Dadgum! My mouth’s waterin’ just thinkin’ about how good these stuffed peppers are! Enjoy!

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