Spinach Artichoke Dip
Crab-Stuffed Peppers
| By : |
Crab and bell peppers go together so well. If you’re a fan of spice, try adding pickled jalapeño pepper slices on top. They’ll pair great with the sweetness from the crab. You can brown the tops by placing the peppers in an oven-safe dish, uncovered, and broiling 2 minutes. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.
| Prep Time | 10 Minutes |
| Cook Time | 5 Minutes |
| Servings |
4 Servings
|
Ingredients
- 1 (6-ounce) can lump crabmeat
- 1/3 cup Italian-style bread crumbs
- 1 stalk celery trimmed and diced
- 2 scallions trimmed and sliced
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 medium red bell peppers tops cut off and seeded
- 1 cup Water
Ingredients
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Instructions
- In a large bowl, mix crabmeat, bread crumbs, celery, scallions, Old Bay Seasoning, salt, and black pepper until well combined. Scoop 1/4 mixture into each bell pepper and wrap each in aluminum foil.
- Pour water into an Instant Pot® and place a steamer basket in the pot, then place peppers in basket. Place the lid on the Instant Pot® and click into place to close.
- Press the Pressure Cook button and adjust the timer to 5 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid. When done, peppers should be fork-tender. Serve warm.
Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.
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