Crab-Stuffed Peppers

By: Robin Fields

Crab-Stuffed Peppers
cuisine icon Duration
15 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15 minutes, 4 servings, can lump crabmeat, cook 5 min, cup water, ground black pepper, instant pot, italian-style bread crumbs, old bay seasoning, peppers, prep 10 min, pressure cook, salt, scallions, stalk celery, sweetness from the crab, tops cut off and seeded, trimmed and diced, trimmed and sliced

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon 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 tsp Old Bay seasoning
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 medium red bell peppers, tops cut off and seeded
  • 1 cup water
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.
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