Crab-Stuffed Mini Peppers

By carol gorman

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Ingredients

• 12 ounces lump crabmeat
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped sweet red pepper
• 2 tablespoons Dijon mustard
• 1/4 cup snipped dill
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 12 mini sweet peppers

Preparation

Step 1

Heat oven to 300 degrees . Combine crabmeat, mayonnaise, red pepper, Dijon mustard, dill, olive oil, salt and pepper. Slice sweet peppers in half horizontally and fill with crab mixture. Place on a baking sheet and bake at 300 degrees for 15 minutes. Garnish with additional fresh dill, if desired.

PER SERVING: 27 cal., 1 g total fat 10 mg chol., 175 mg sodium, 3 g pro.