Crab-Stuffed Peppers

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.

Duration

15 Minutes

Cooking Technique

Pressure Cook

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 Time

10 min

Cook Time

5 min

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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