Ingredients
Scale
- 4 Bell Peppers (any color)
- 1 cup Cooked Rice (white or brown)
- 8 oz Cream Cheese, softened
- 1 cup Crab Meat, cooked and shredded (imitation or real)
- 1/4 cup Green Onions, chopped
- 1 tsp Garlic Powder
- 1 tsp Soy Sauce
- Salt and Pepper, to taste
- 1/2 cup Shredded Mozzarella Cheese (for topping)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds.
- In a mixing bowl, combine the cooked rice, cream cheese, crab meat, green onions, garlic powder, soy sauce, salt, and pepper. Mix until well combined.
- Stuff each bell pepper with the crab mixture, packing it down gently.
- Place the stuffed peppers upright in a baking dish.
- Sprinkle shredded mozzarella cheese on top of each pepper.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the cheese is bubbly.
- Serve warm.
Notes
Use fresh, high-quality crab meat for the best flavor. Adjust baking time based on the size of the bell peppers; larger peppers may require more time. Consider adding diced water chestnuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 pepper
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crab rangoon, stuffed peppers, creamy filling, savory spices, seafood dish