Poblano peppers, bell peppers - if you have a garden or frequent produce stands, you know that there is an abundance of these beauties! Try these crab stuffed poblanos to enjoy them!
AIMEE FORTNEY'S CRAB STUFFED POBLANOS
1/2 cup Greek yogurt
4 Tablespoons low fat ricotta cheese
1/2 red bell pepper, diced
1 jalapeño pepper, diced
8 ounces lump crabmeat (or claw meat)
4 ounces goat cheese
8 Tablespoons freshly grated Parmesan cheese (large strips best)
Preheat your oven to 350 degrees. Cut your poblano peppers down the center (but not all of the way through) then across the top to open. In a bowl, mix together the Greek yogurt, ricotta cheese, diced red bell pepper, jalapeño pepper, then gently fold in the crab meat. Spoon this filling into the center of each poblano pepper. Add the goat cheese to the top, then cover each with parmesan cheese. Place on a foil lined cookie sheet and bake for 30 minutes. Serve immediately and enjoy!
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