Baked Piquillo Peppers with Crabmeat Stuffing

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Piquillo peppers are small, sweet, red peppers from the Navarre region of Spain. They’re roasted over a wood fire, peeled, and canned in their own juices. If you can’t find them, you can substitute roasted red bell peppers and roll them around the filling.

Difficulty: Easy

Hands-on: 20 minutesTotal: 35 minutes

Serves: 4

Ingredients

  • ½ cup soft, mild goat cheese
  • ¼ cup softened cream cheese
  • ½ cup cooked crabmeat
  • 1 Tbsp. chopped fresh parsley
  • ½ salt
  • 12 canned roasted piquillo peppers
  • 1 lemon wedge
  • 1 Tbsp. extra-virgin olive oil

Directions

  • In a mixing bowl, combine the goat cheese and cream cheese with a wooden spoon until well blended.
  • Add the crabmeat to the cheeses and stir it in gently. Stir in the parsley and salt. Set filling aside.
  • Drain the peppers of excess juices. Spoon filling into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish. Refrigerate it at this point if serving later.
  • Preheat the oven to 350°F. Bring the stuffed peppers to room temperature if they have been refrigerated.
  • Squeeze the lemon over the peppers and drizzle them with the olive oil. Bake for 10 to 15 minutes until heated through. Serve warm.

Recipe Information

Serves: 4

Ingredients

  • ½ cup soft, mild goat cheese
  • ¼ cup softened cream cheese
  • ½ cup cooked crabmeat
  • 1 Tbsp. chopped fresh parsley
  • ½ salt
  • 12 canned roasted piquillo peppers
  • 1 lemon wedge
  • 1 Tbsp. extra-virgin olive oil

Directions

  • In a mixing bowl, combine the goat cheese and cream cheese with a wooden spoon until well blended.
  • Add the crabmeat to the cheeses and stir it in gently. Stir in the parsley and salt. Set filling aside.
  • Drain the peppers of excess juices. Spoon filling into each pepper, dividing it equally among the peppers, and place the stuffed peppers in a casserole dish. Refrigerate it at this point if serving later.
  • Preheat the oven to 350°F. Bring the stuffed peppers to room temperature if they have been refrigerated.
  • Squeeze the lemon over the peppers and drizzle them with the olive oil. Bake for 10 to 15 minutes until heated through. Serve warm.

Nutrition Information

Nutrition Information
Amount per serving
Calories190
Total Fat14g
Saturated Fat7g
Cholesterol70mg
Sodium600mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars1g
Protein9g