Time: 45 min.
Complexity: easily
Servings: 6

Sweet crab meat, creamy cheese, and crisp bell peppers combine beautifully in this super-simple yet delicious appetizer that's guaranteed to impress guests at your next event. For a more striking look, use mini peppers in a variety of colors—red, orange, and yellow. Just four ingredients, and the results are stunning!

Ingredients:

• 12-14 mini sweet peppers
• 1 tbsp extra-virgin olive oil
• 150g of flavored cream cheese (such as green onion, chives and onion, or garlic and herbs), at room temperature
• 220g fresh lump crab meat, sorted to remove shell fragments and cartilage

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet pepper, crab meat, green onions, cream cheese

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Preparation:

Step 1
• Preheat oven to 200°C and line a baking sheet with parchment paper.
Step 2
• Cut the peppers in half lengthwise and remove the stems, seeds, and membranes. If necessary, trim a little off the bottom of each pepper half so that it lays flat with the cut side up (it's important to keep the peppers standing upright to prevent the filling from falling out during baking). Chop the trimmings into small pieces and set aside.
Step 3
• Combine the pepper halves in a medium bowl with olive oil, 1/2 teaspoon salt, and freshly ground black pepper to taste. Set aside.
Step 4
• In another medium bowl, combine the softened cream cheese and chopped pepper until smooth. Gently fold in the crabmeat and season with salt and pepper.
Step 5
• Fill each pepper half with about 1 tablespoon of the crab mixture, just above the edges of the pepper. Place on the prepared baking sheet and bake until the filling begins to brown, about 18 minutes. Serve the peppers warm.

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