Stuffed Bell peppers with crabmeat

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Green bell peppers stuffed up with crabmeat sitting in a small pile of rice


  • 1 lb. of white crabmeat
  • 1 lb. of claw crabmeat
  • 5 peeled and cut medium potatoes
  • 3 cans of tomato sauce
  • 3/4 cup of chopped green onions
  • 2 tblsp. minced garlic
  • 2 finely chopped jalapeno peppers
  • salt and pepper to taste
  • 8 bell peppers top cut off and cleaned out
  • 1/2 cup breadcrumbs
  • 1 cup olive oil(optional) you can use veg. oil
  • 1/2 cup water
  • 3 cups of rice


Step 1

Boil potatoes set aside. Boil bell peppers set aside. If you have a seasoned iron 8 to 10 quart pot w/lid, that would be best for this dish. On a medium fire, add 1/3 cup oil and all crabmeat stirring frequently, then add green onions, garlic,jalapeno peppper,& salt & pepper cook for 35 minutes.Mash potatoes then add, and add tomato sauce. Let this all simmer down on medium-low fire for about 45 minutes stirring frequently. Mixture will be thick and heavy and have a orange-red color. Turn off fire, spoon some of the mixture in a medium size plastic bowl, let cool down 20 minutes. Spoon mixture into bell peppers,fill up to top, cap off, set into a 13x9 glass or metal baking pan. Use remaining cup of oil spoon 1 tsp. oil over each one as it sits in pan. Use hands to put breadcrumbs on each one also. Add water to bottom of pan cover with foil and bake for 30 minutes at 350*.

Step 2

Serve with rice and use juice on bottom of pan for gravy.

Step 3

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