Crab Rangoon Stuffed Poblano Peppers
Crab Rangoon Stuffed Poblano Peppers are a creamy grilled appetizer made with crab, bacon and cream cheese stuffed into smoky poblano peppers.
Servings: 8
Calories: 251kcal
Ingredients
- 2 pounds poblano peppers
- 1 pound imitation crab
- 8 ounces cream cheese softened
- ¼ cup onion finely diced
- 2 teaspoons steak rub or seasoning salt
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 6 slices bacon cooked and crumbled
Instructions
- Preheat grill to 400°.
- Slice the poblano peppers in half lengthwise. Remove the seeds and membranes.
- In a large bowl combine softened cream cheese, diced onion, steak rub, Worcestershire sauce and soy sauce. Stir in imitation crab.
- Spoon filling into each poblano half.
- Top with bacon.
- Place stuffed peppers onto the grill over indirect heat. Close the lid and cook for 20 to 25 minutes or until the peppers are tender and the filling is hot and bubbly.
- Remove from the grill and let cool slightly before serving.
Notes
Store leftover stuffed peppers in an airtight container in the refrigerator up to 3 days.
Reheat on the grill over low heat or in a 350° oven until heated through.
Nutrition
Calories: 251kcal | Carbohydrates: 18g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 572mg | Potassium: 287mg | Fiber: 3g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 92mg | Calcium: 47mg | Iron: 1mg