Crab-Stuffed Peppers


  • 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
  • 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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