Lump Crab Stuffed Peppers in Roasted Red Pepper Sauce
I love stuffed peppers. But I wanted to try something a little different. I made these lump crab stuffed peppers and they came out amazing! I thought I would share the recipe:
1 can or container of lump crabmeat
1/2 diced onion
1 tbsp of crushed garlic
1 diced green bell pepper
1 cup of finely chopped spinach
4-6 whole bell peppers, cleaned, and cut in half.
1/4 cup low sodium chicken or veggie stock
1 can of fire roasted tomatoes
1/3 cup of Pacific Organic roasted red pepper bisque
Shaved Parmesan (optional)
Pink Himalayan sea salt to taste
Black pepper to taste
Extra virgin olive oil (1 tbsp)
Preheat oven to 400 degrees.
In a pan over medium-high heat, sautée onions, garlic, and green pepper in extra virgin olive oil until tender. Add spinach. Stir in stock, this will also help to deglaze your pan.
Stir in tomatoes.
Stir in bisque.
Begin gradually adding in crabmeat, combining in pan with other ingredients. Season with salt and pepper. Let simmer for 5-7 minutes.
Place peppers on a foil-lined cookie sheet. Stuff peppers generously with crab mixture.
Top with shaved parm.
Place in oven for about 15 minutes or until cheese is melted and bubbly. Top with a sprinkle of basil if you desire. Serve!