Ingredients
Scale
- About 15 small sweet peppers (2 – 3 inches long)
- 2 oz. light cream cheese
- 2 oz. herb goat cheese
- 2 oz. plain Greek yogurt
- 1 4-oz. can crab meat, drained (or 4 oz. fresh flaked crabmeat) … or more! I only had one can on hand or I think I might have added more crab
- 1 Tablespoon chopped fresh tarragon/basil mixed
- 1 clove garlic, peeled & chopped
- 1 Tablespoon fresh snipped chives
- 1 teaspoon Old Bay seasoning
- Breadcrumbs (as needed to thicken the filling)
- Salt & pepper, to taste
Instructions
- Preheat the oven to 350 F. Cut the tops off the sweet peppers, keeping each top by its proper owner, and use a small knife to clean out the pulp and seeds from the insides. Set the peppers and their tops on a baking sheet and bake for about 8 minutes or until the peppers are soft.
- Set the peppers aside to cool enough to touch while you make the filling. Gently warm the cheeses enough to make them mix easily, then mix in the rest of the filling ingredients.
- Using a small fork (like the ones you use to get the crab out of crab legs) or baby spoon, push the filling into the peppers, making sure you get it all the way down to the bottom of the pepper.
- Set the peppers back on the baking sheet, topping each with its cute lil top, then bake at 400 F for about 10 minutes or until the peppers are browned on top.
- Let the peppers cool slightly before serving. Serve them as finger food or with little garlic toasts to catch the lovely filling as it oozes from the pepper.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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