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.

Creamy Crab-Stuffed Mini Peppers

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/creamy-crab-stuffed-mini-peppers/