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Cornbread And Crab Stuffed Peppers
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Nutrition Facts
Serving Size 148 g
(Approx. 10 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 550 mg 23%
Total Carbohydrate 44 g 15%
Dietary Fiber 9 g 36%
Sugars 4 g
Protein 17 g
Vitamin A 15% • Iron 8%
Vitamin C 80% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Cornbread And Crab Stuffed Peppers
Rate and Review | Read Reviews (3)
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

2 H-E-B Large Grade AA Eggs
1 1/2 cup(s) H-E-B Select Ingredients Whole Milk
12 Oz Hill Country Fare Yellow Cornbread mix
5 poblano pepper
1 H-E-B Texas Tough Aluminum Foil
10 Oz jumbo lump crab meat
1/2 cup(s) H-E-B Shredded Mexican Blend 4 Cheese
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Instructions

1
Preheat over at 400°F.
2
Whisk eggs and milk together in a bowl; then add cornbread mix and stir just enough to moisten and set aside.
3
Slice peppers in half lengthwise and remove seeds and ribs.
4
On a non-stick baking sheet, crumple foil to make a cradle for each pepper half.
5
They need to lay flat for baking.
6
Add 2 tablespoons of crab meat to each pepper.
7
Then spoon cornbread batter over crab meat, and sprinkle with shredded cheese.
8
Bake until golden brown.

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