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Crab Stuffed, Bacon Wrapped Grilled Poblano Peppers

by | Published Feb 16, 2016 | Last updated Apr 9, 2021 | 0 comments

Prep Time30 minsCook Time30 minsTotal Time1 hrYields6 Servings
Here is a recipe that was inspired by our Grate friend Lorriane from New Jersey. She shared a picture on Facebook of this amazing stuffed pepper and we just had to have the recipe. Her latest creation combines just about everything that is good in life and is still legal.
Nutrition Facts

Serving Size 1 half pepper

Servings 6


Amount Per Serving
Calories 417
% Daily Value *
Total Fat 23g36%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 122mg41%
Sodium 1266mg53%
Potassium 505mg15%
Total Carbohydrate 28g10%
Dietary Fiber 3g12%
Sugars 3g
Protein 24g48%

Vitamin A 12%
Vitamin C 120%
Calcium 21%
Iron 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Par cook the bacon about half way and set aside. Cut each poblano pepper in half, remove and discard the seeds. Brush each pepper inside and out with olive oil, sprinkle with salt and pepper.

2

In a large bowl combine the crab, lemon pepper, garlic powder, crushed red pepper, mayonnaise and mozzarella. Do not over mix, the filling should be firm but not too thick. Keep in mind as the filling heats up the cheese will begin to melt and help the ingredients bind together further.

3

Stuff each pepper with an equal amount of the filling and wrap each pepper with one piece of bacon. Secure the bacon with a toothpick. Preheat grill to medium or 450F

4

Place the stuffed peppers, skin side down, on your preheated GrillGrates and close the lid. Allow the peppers to grill for 10 minutes or so before you lift and twist 45 degrees. This allows the pepper and filling to cook evenly.Close the grill lid and allow to cook for an additional 5-10 minutes or until the cheese in the filling begins to melt. Remove from grill and serve immediately. Lorraine served hers with a room temp Jersey tomato garden salsa and a dollop of sour cream. Stay Cool my friends, it’s hot out there!

Ingredients

 6 slices par-cooked bacon
 3 large poblano peppers
 1 pound lump crab meat
 1 teaspoon lemon pepper seasoning
 1/2 teaspoon garlic powder
 1/2 teaspoon crushed red pepper flakes
 1/3 cup good quality mayonnaise
 1/2 cup shredded whole milk mozzarella
 1 tablespoon olive oil
 salt and pepper to taste
 6 large toothpicks

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