Are you searching for the ultimate easy and elegant appetizer for your next holiday party or cocktail hour? A stunning, sophisticated bite that looks and tastes like a gourmet masterpiece but comes together in just about 30 minutes with minimal effort? This incredible, from-scratch-tasting Creamy Crab-and-Cheese-Stuffed Mini Peppers recipe is that perfect bite. We’re talking sweet, crisp mini peppers, roasted until tender and filled with a luscious, creamy, and savory crab and herb cream cheese filling, all baked until golden, bubbly, and completely irresistible.
This isn’t just another stuffed pepper recipe; it’s your new secret weapon for effortless entertaining. We’ll show you the simple but brilliant shortcuts and professional secrets that create a flawless, restaurant-quality appetizer every single time. This is a satisfying, soulful, and deeply impressive dish that is perfect for any special occasion.
Recipe Overview: The Ultimate Easy & Elegant Party Appetizer
What makes these Crab-Stuffed Mini Peppers so spectacularly delicious is their incredible simplicity and their perfect harmony of sweet, savory, and creamy flavors. This recipe is a masterpiece of smart, efficient cooking. The “vessel” is a beautiful, colorful sweet mini pepper, which becomes wonderfully sweet and tender in the oven. The star of the show, however, is the incredibly easy, “no-cook” filling. A simple but brilliant shortcut of using a flavored cream cheese (like a chive and onion or garlic and herb) is blended with sweet, delicate lump crabmeat. This luscious mixture is then stuffed into the pepper halves and baked to golden-brown perfection.
| Metric | Time / Level |
| Total Time | 45 minutes |
| Active Prep Time | 20 minutes |
| Difficulty Level | Easy |
| Servings | 24-28 stuffed peppers |
The Simple Luxuries: The Essential Ingredients
This iconic dish uses a handful of high-quality ingredients and one brilliant shortcut to create its signature rich and savory flavor.
- The Mini Peppers (The Perfect Vessel!):
- Sweet Mini Peppers: These colorful, thin-walled peppers are the perfect choice for stuffing. They are naturally sweet, require minimal prep, and their small size makes them the perfect, two-bite appetizer.
- The Filling (The Shortcut Superstar!):
- Flavored Cream Cheese: This is the brilliant secret ingredient that makes this recipe so incredibly easy and flavorful! Using a high-quality, store-bought flavored cream cheese (like a scallion, chive and onion, or a garlic and herb variety, such as Boursin®) provides all the creaminess and the aromatic flavor you need in one, simple ingredient. Be sure it is softened to room temperature for easy mixing.
- Lump Crabmeat: The key to a truly luxurious and impressive appetizer! Using fresh, lump or jumbo lump crabmeat provides a wonderful, sweet flavor and a beautiful, meaty texture.
The Chef’s Secret Masterclass: The Keys to a Perfect Stuffed Pepper
This recipe uses two simple but brilliant professional techniques that guarantee a flawless, impressive result.
- The “Pepper Boat” Trick: The number one secret to a stuffed pepper that is stable and doesn’t wobble on your baking sheet is to trim the bottom. After you have sliced your peppers in half, if any of them are a bit rounded on the bottom, simply trim a tiny, paper-thin slice off the bottom to create a small, flat surface. This is the foolproof key that will ensure your little “boats” sit perfectly flat, which prevents the delicious filling from spilling out during baking.
- Fold, Don’t Stir!: The key to a truly luxurious appetizer with a beautiful texture is to gently fold in your delicate, lump crabmeat at the very end. If you stir it too vigorously, you will break up all those beautiful, large chunks of crab. A gentle fold is the secret to preserving that wonderful, meaty texture in every bite.
Step-by-Step to the Best Crab-Stuffed Mini Peppers
This elegant, festive appetizer is a joy to prepare.
Part 1: The Art of the Perfect “Pepper Boat”
Step 1: First, preheat your oven to a hot 400°F ($200^{\circ}C$). Line a large, rimmed baking sheet with parchment paper.
Step 2: Cut your 12 to 14 mini peppers in half lengthwise. Use a small spoon to remove the stems, seeds, and ribs.
Step 3 (The Stability Secret!): Check to see if your pepper halves lie flat. If needed, trim a tiny amount off the bottom of each half so that they are steady. Finely chop these trimmings and set them aside.
Step 4: In a medium bowl, toss your prepared pepper halves with the 1 tablespoon of olive oil and a generous pinch each of salt and pepper.
Part 2: The Creamy Crab Filling and Final Bake
Step 1: In a separate medium bowl, stir together your 5 ounces of softened, flavored cream cheese and your reserved, chopped pepper trimmings until the mixture is smooth.
Step 2 (The Most Important Step!): Gently fold in your 8 ounces of fresh lump crabmeat and season with salt and pepper to your taste.
Step 3 (The Fun Part!): Fill each of your pepper halves with about 1 tablespoon of the delicious crab mixture, so that it mounds slightly over the top.
Step 4: Place the stuffed peppers on your prepared baking sheet and bake for about 18 minutes. You will know they are perfectly done when the peppers are tender and the filling is hot and just beginning to turn a beautiful golden brown on top.
Serve your beautiful, creamy Crab-Stuffed Mini Peppers warm.
Creamy Crab-Stuffed Mini Peppers (A 30-Minute Appetizer!)
An easy and elegant recipe for Crab-and-Cheese-Stuffed Mini Peppers, a perfect hot appetizer for a holiday party or gathering. This simple, one-pan dish features sweet mini pepper halves that are filled with a rich and savory mixture of flavored cream cheese and fresh lump crabmeat. The stuffed peppers are then baked in a hot oven until the filling is beginning to brown and the peppers are tender.
Ingredients
- 12 to 14 sweet mini peppers
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 5 ounces flavored cream cheese (such as scallion or garlic and herb), at room temperature
- 8 ounces fresh lump or jumbo lump crabmeat, picked over for shells
Instructions
- Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
- Cut the mini peppers in half lengthwise and remove the stems, seeds, and ribs. If necessary, trim a small slice off the bottom of each pepper half so that it lies flat. Chop the trimmings into small pieces.
- In a medium bowl, toss the pepper halves with the olive oil, 1/2 teaspoon of salt, and several grinds of black pepper.
- In another medium bowl, stir together the softened cream cheese and the reserved pepper trimmings until smooth.
- Gently fold in the crabmeat and season the mixture with salt and pepper to taste.
- Fill each pepper half with about 1 tablespoon of the crab mixture.
- Place the stuffed peppers on the prepared baking sheet and bake for about 18 minutes, until the filling is beginning to brown.
- Serve warm.
Notes
- This is a very quick and easy appetizer that is perfect for a party.
- Trimming a small amount off the bottom of the pepper halves is a key tip to ensure they sit flat on the baking sheet and don’t tip over during baking.
- Using room-temperature cream cheese makes it much easier to mix the filling smoothly.
- Be gentle when folding in the crabmeat to keep the lumps intact.
What to Serve With Your Stuffed Peppers
This beautiful and savory dish is a fantastic, all-in-one appetizer that is perfect on its own.
- The Perfect Garnish: A final, light sprinkle of some freshly chopped chives or parsley over the top of the hot peppers is a beautiful, elegant touch.
- With Wine: They pair beautifully with a glass of a crisp, dry white wine, like a Pinot Grigio or a Sauvignon Blanc, or a glass of a festive, bubbly Prosecco.
Storage and Make-Ahead Tips
This is the ultimate make-ahead holiday appetizer!
- Make-Ahead: This is a perfect make-ahead dish! You can prepare the filling and prep your peppers up to 24 hours in advance. You can even fully assemble the unbaked stuffed peppers a day ahead of time. Simply arrange them on your baking sheet, cover tightly, and store them in the refrigerator.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 3 days.
- Reheating: The absolute best way to reheat these stuffed peppers is in an air fryer at 350°F ($175^{\circ}C$) for just 3-5 minutes, or on a baking sheet in a hot 375°F ($190^{\circ}C$) oven for about 8-10 minutes.
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Frequently Asked questions (FAQs)
Q1: Can I make these ahead of time for a party?
Yes, absolutely! This is an ideal make-ahead appetizer. You can fully assemble the unbaked stuffed peppers up to a day in advance. When you are ready for your party, you can simply pop them in the oven to bake.
Q2: Can I use a different kind of cheese?
Yes! If you can’t find a flavored cream cheese, you can use a block of plain, softened cream cheese and simply add your own flavorings! About 1-2 cloves of minced garlic, 2 tablespoons of finely chopped chives or scallions, and a pinch of cayenne pepper would all be fantastic additions.
Q3: Can I use imitation crabmeat?
You can, but for the absolute best, most authentic and luxurious flavor and texture, it is highly recommended to use fresh, real crabmeat.
Q4: Can I make these in an air fryer?
Yes, an air fryer is a fantastic way to make these! You will need to work in batches. Simply preheat your air fryer to 375°F ($190^{\circ}C$) and cook the stuffed peppers for about 8-10 minutes, until the filling is golden and bubbly.
Q5: Are these low-carb and keto-friendly?
Yes! These delicious, cheesy, and savory stuffed peppers are a fantastic and classic low-carb and keto-friendly appetizer option.