Chicken and Crab Stuffed Peppers

    • 1/2 lb ground chicken
    • 1/2 lb lump crabmeat
    • 4 oz softened cream cheese
    • 2 to 3 slices of prosciutto or deli ham chopped
    • 1/2 cup shredded Mozzarella cheese
    • 4 Peppers (Red, Yellow, Orange or Green variety)
    • 4 cloves garlic minced
    • 1/2 onion chopped
    • 1 stalk celery chopped
    • 2 Tbsp roasted red bell peppers (in jar) chopped
    • 1 tbsp butter
    • 2 tbsp Cooking With Greens Spicy Seafood blend
    • 1/2 Tbsp Cooking With Greens Go To blend
    • 1 tsp Cooking With Greens No Salt onion black pepper blend
    • 1/2 cup cornbread crumbled
    • 1 Tbsp mayonnaise
    •  2 stalks Green onions chopped
    In a large pot, bring enough water to cover peppers to boil. Cut tops off peppers, clean out seeds and ribs. Chop tops of peppers and set aside. Place peppers in boiling water and cook for 3 minutes. Take peppers out of pot, drain and set aside. In large saucepan, add butter, onions, garlic, peppers, and celery. Cook until vegetables are softened. Add spices, prosciutto/ham and ground chicken. Cook until chicken is browned.
     Remove from heat (or in bowl) combine meat/vegetable mixture, mayo, cream cheese, shredded cheese, roasted red peppers, green onions, and gently fold in crabmeat.  Add in Cornbread crumbs, reserving a bit to top peppers. Fill peppers with mixture. trim bottom of peppers if peppers will not stand on their own. Place filled peppers on a baking dish. Drizzle peppers with olive oil, additional cornbread crumbs and a shake of Spicy Seafood blend. Place in 400 degree oven until cheese melts. Serve.

Leave a comment

All comments are moderated before being published

Shop now

You can use this element to add a quote, content...