This crab stuffed peppers recipe uses canned crabmeat and other simple ingredients that make a fancy delicious dish.
Preheat oven to 350 degrees F.
Line a baking dish with parchment paper and grease with 1 Tablespoon olive oil.
Melt the butter in a skillet on the stovetop, add the onions, garlic and the celery and saute until onions are clear.
Wash, dry and slice the red peppers into halves, lengthwise and cut out the seeds. Set aside.
Open the cans of crabmeat, drain out any liquid and dump into a mixing bowl. Break the crabmeat apart with a fork. Add the breadcrumbs and mix together to combine.
Season with cayenne pepper, salt and pepper.
Stuff each of the pepper halves with the crab mixture and place the pepper halves into the prepared baking dish. Divide the shredded cheese onto the pepper halves.
Cover the dish with aluminum foil and place into the preheated oven.
Bake for 30 minutes. Remove the aluminum foil and bake another 5-8 minutes to brown the cheese to golden brown.
Remove from the oven and serve.
Goes very well with rice.