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.
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
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.
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.
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