Crab Stuffed Bell Peppers


Summer was the best. 

Did you travel? I traveled my butt off. NYC, Albany, Hawaii, Croatia, Washington DC, South Carolina…. It was crazy fun with an emphasis on the crazy. 

Along the way, I became mega-inspired by different cuisines. In Albany, my brother introduced me to some of the best Jamaican food ever at The Dutch Pot. Hawaii had me swooning over poke bowls at Suisan Fish Market. A beautiful restaurant in Zagreb, Croatia called Agava introduced me to pasticada which was basically a life-changing Dalmatian dish. And then, of course, South Carolina handed me a brisket sandwich at Roy’s Grille, which we actually had two days in a row…and honestly could have had 100 days in a row…because it was THAT incredible.


But then, on those night we preferred to stay in, drink wine and play cards, we cooked! And TWICE, on two separate trips, we had stuffed bell peppers.
First time—my Croatian brother-in-law made stuffed bell peppers that were braised in tomato sauce over the stove (similar to this recipe). This preparation resulted in beautifully tender stuffed peppers accompanied by creamy mashed potatoes with the tomato sauce, which acted as a vehicle for the whole dish. 
Second time—my boyfriend’s brother in South Carolina made roasted tex-mex-style bell peppers (similar to this recipe), which resulted in a spicy, flavorful, crisp bell pepper ALSO accompanied by creamy mashed potatoes with pan drippings as a gravy. 
So, after all these culinary experiences, I landed in my new home: Maryland. Maryland = crab. Crab legs, crab cakes, crab bumper stickers, crab for days! I need to make something delicious with this crab! AHA! Stuffed bell peppers.
These stuffed bell peppers are not the hearty meat-mashed-potatoes game that the others were playing. Instead, they are interesting & complex–sweet from the crab, spicy from the hot sauce, salty/umami from the parmesan, and a little anise kick from the tarragon.
Well, I’m off to Kansas next. & I have no idea what inspiration is in store for me there… but if I were to guess, it’s probably something fried (thanks state fair). Stay tuned!
Crab Stuffed Bell Peppers
Serves 6
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  1. 1/2 cup long grain rice
  2. 6 bell peppers
  3. 2 teaspoons olive oil
  4. salt & pepper
  5. 16 oz lump crabmeat
  6. 1 corn cob, kernels cut off cob
  7. 2 tablespoons mayonnaise
  8. 1 1/2 tablespoons sour cream
  9. 1 tablespoon thinly sliced chives
  10. 1 teaspoon minced tarragon
  11. 1 garlic clove, minced
  12. 1 teaspoon Old Bay seasoning
  13. 1 lemon, zested and juiced
  14. 8 dashes hot sauce, such as Tobasco
  15. 1/2 cup grated parmesan
  1. Preheat the oven to 350 degrees.
  2. In a small saucepan, bring 3/4 cup of water and rice to a boil over high. Cover with tight fitting lid, reduce heat to a simmer (low-medium), and cook for 15 minutes. Remove from heat and let steam for 10 minutes. Fluff with a fork, set aside.
  3. Cut the tops off of the bell peppers. Remove seeds and all insides. Place bell peppers on a baking sheet. Rub the insides and outsides with olive oil and sprinkle with a pinch of salt and pepper. Roast in the oven for 20-30 minutes.
  4. In a large bowl, add crabmeat, corn, mayonnaise, sour cream, chives, tarragon, garlic, Old Bay, lemon zest, lemon juice, hot sauce, 1 1/2 teaspoons of salt, and 1/2 teaspoon of pepper. Stir to combine.
  5. Fill each bell pepper evenly with the crab meat mixture. Top each bell pepper evenly with grated parmesan.
  6. Roast the bell peppers for 20-25 more minutes. Serve hot.
Mogi Kitchen

2 thoughts on “Crab Stuffed Bell Peppers

  1. An inspired, new twist with summer’s bumper crop of beautiful bell peppers of all colors. Intriguing, and such a bright combo with the addition of tarragon (mildly lemony with that anise kick). Brilliant with fish, but it’s got to AMAZING with the sweetness of lump crab. I’m happy to know this brilliant, driven, enterprising food lover, critic and creator. Best wishes and great dishes to you, Mogi!!

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