Stuffed Peppers – My Healthy Way

I know there are variants of this, but I decided to have my own version to keep it slightly spicy but zesty enough with the texture and taste (i.e. more vegetables – better, but not too much to make it harder to stuff). Most other recipes had too much mayo/oil other stuff in it. Some recipes called for sour cream, which I don’t like in there at all.

I decided to substitute that base with plain Stonyfield yogurt – little fat, lots of protein and lots of taste.

Cheese can be fattening, I decided to have a small amount of parm on there, some recipes call for a lot of spinkled cheese on it.

I have cayenne and orange juice in, small amounts, for the zing factor. You can leave them out if you wish.

For ease, I have put measurements in both English and metric for those of my family/friends abroad. I’ll probably update this as I perfect it more.

Crab Stuffed Peppers/Mushrooms

Makes 8 servings.

Each pepper used will constitute 4 servings.

Each large Portobello mushroom constitutes 2 servings.

Peppers/Mushrooms (Preparation)

2 large Portobello mushrooms
2 peppers – yellow, orange or poblano is best

Vegetable preparation

Rinse vegetables.
Peppers: Core the middle and cut each pepper in four so that inner edges are able to keep stuffing from spilling out

Mushrooms: Take stem portion out

Steam peppers or mushrooms for 5 minutes if desired. You may leave raw if you wish.

Crab Stuffing

450 grams (1 lb) of lump crabmeat, fresh or canned
240 grams (~2 cups) chopped parsley
240 grams (~2 cups) chopped onions
175 grams (6oz) plain yogurt – this is a substitute for what would have been mayo
5 ml (1 teaspoon) extra virgin olive oil
5 ml (1 teaspoon) parmesan or romano cheese
4-5 pinches of cayenne pepper (optional)
4-5 pinches of dill (optional)
10 ml (2 teaspoons) orange juice (optional)

Set aside parsley and onions in skillet or small cooking pan with olive oil and allow to sauté slightly.

Rinse/drain crabmeat as needed.

Once parsley/onions are sautéed, throw crabmeat with mayonnaise in pan for about 10 minutes. Keep heat on low-medium on stovetop.

Throw in cayenne or dill if desired.
Throw orange juice in if desired.

Once mix is made, stuff peppers and mushrooms. Allow a layer over the top edge of peppers if desired.

Top stuffing with parmesan/romano cheese.

Use a regular metal sheet covered with foil and place stuffed peppers or mushrooms accordingly.

Bake at 160C (325F) for 15 minutes or until top layer of crabmeat is golden brown. For some ovens, you may want to move the mushrooms or peppers around about halfway.

If any of you try it, tell me what you think.


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