I’m addicted to these vibrant colored mini sweet chili peppers! They’re sweet and crunchy with minimal heat. They’re packed with Vitamin C’s so they’re good for you.
1/3 – 1/2 cup blue crabs or 1 can crab
4 oz cream cheese (room temperature)
1 jalapeno pepper finely chopped
3-4 loose leaf basil finely chopped (if you don’t ha
ve fresh, use dry basil)
pinch of salt & pepper
Heat oven to 350 degrees
Rinse and slit the center of the pepper. You can clean out the seeds but I left it for some extra spice.
In a medium size bowl, add the cream cheese, crab meat, jalapeno peppers, basil, salt and pepper and mix well.
Stuffed the peppers with the crab mixture. Line them up in a baking pan and bake for about 20-25 min.