Crab-Stuffed Long Hots

Crab Stuffed Long Hots

Long hot peppers are in season in the Fall, and it’s thanks to Samantha C., Med-Surge R.N. that we have this recipe, highlighting such a tasty fact! If your region doesn’t have long hots, you can always use poblano peppers instead. This flavorful, seafood dish is low-fat and loaded with nutrients; a serving size is 3 peppers per person, so up to 4 can enjoy this healthy recipe!

4 ounces lump crab meat
1 tablespoon olive oil
1 (6 ounce) container Chobani Greek low-fat yogurt, Pineapple flavor
1/2 cup whole wheat bread crumbs
12 long hot peppers, tops cut off, ribs and seeds removed
2 cups mushrooms
1 cup chopped onion
1/2 cup chopped celery
  • Preheat oven to 350 degrees
  • Lay long hot peppers on a cutting board and slice down the length of them; cut the tops off the peppers. Remove the seeds and ribs.
  • Arrange the 12 peppers on a baking sheet.
  • Add olive oil to a frying pan and sauté onions, mushrooms and celery.
  • In a separate bowl, mix the crab meat, Greek yogurt and bread crumbs.
  • Using a regular sized spoon, stuff each pepper with the crab meat mixture and sautéed vegetables.
  • Bake for 30 minutes, remove from oven and enjoy!


Prep Time: 
15 minutes
Cook Time: 
30 minutes
Filed Under: 
healthy recipes
crab meat
long hot peppers
poblano peppers
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