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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Maryland Blue Crab Stuffed Bell Pepper Recipe Recipe

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This recipe for Maryland Blue Crab Stuffed Bell Pepper Recipe is from Miss Ollie's Gluten Free Soul Volume I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 large bell peppers (any color)
1 pound lump crab meat. (always best to steam n’ pick your own)
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (1 small can) sweet corn, drained
1/2 teaspoon sea salt
1/2 teaspoon Old Bay
1/2 teaspoon thyme
3 cups long-grain cooked rice
2 cups tomato juice
Shredded Extra Sharp cheddar or Parmesan cheese for topping
Directions:
Directions:
Preheat oven to 350 º

On a cutting board, cut the tops off the peppers and remove the spines and seeds. Soften the peppers by placing them in boiling water for 3 ½ minutes. Remove the Peppers from the water and set aside.
About this time, you should begin to cook the rice.

In a large skillet over medium-high heat, stir and cook ground beef or turkey until browned. Add onions and garlic cloves, stir and cook for an additional 3 minutes.

Remove skillet from heat. Stir in sweet corn, salt, pepper, thyme, cooked rice and 1 cup tomato juice. Mix all ingredients well then stuff mixture into peppers.

Place stuffed bell peppers upright in a shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers for 35 minutes.

Remove foil, top with a generous portion of cheese and bake an additional 5 to 10 minutes, or until the cheese melts.

Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.

 

 

 

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