Crab & Bacon Stuffed Bell Peppers

1. 1

   Preheat oven to 400

2. 2

   Cook bacon.

3. 3

   Once done place on napkin to drain excess fat.

4. 4

   In bowl, combine crab meat, half of the bacon, mayonnaise, egg, corn flakes, salt, and cayenne pepper.

5. 5

   Spoon into halved peppers and place in roasting pan.

6. 6

   Drizzle olive oil on top of peppers.

7. 7

   Pour chicken broth around peppers.

8. 8

   This will allow the steam to make the peppers tender.

9. 9

   Add remaining bacon to tops of peppers.

10. 10

    Bake for 40 minutes or until peppers are tender.

11. 11

    Plate and serve with my black bean couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.