Description
Crab Rangoon Stuffed Poblano Peppers provide a delightful blend of flavors, combining creamy filling with the smoky, grilled taste of poblanos. Ideal for a quick and satisfying dinner, this dish features imitation crab, cream cheese, and crispy bacon, making it a perfect choice for comfort food lovers.
Ingredients
Scale
- 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 the grill to 400°F.
- Cut the poblano peppers in half lengthwise and remove the seeds and membranes.
- In a large bowl, mix together the softened cream cheese, diced onion, steak rub, Worcestershire sauce, and soy sauce. Stir in the imitation crab.
- Fill each poblano half with the prepared mixture.
- Sprinkle crumbled bacon on top of the stuffed peppers.
- Place the stuffed peppers on the grill over indirect heat. Close the lid and grill for 20 to 25 minutes, or until the peppers are tender and the filling is hot and bubbly.
- Remove the peppers from the grill and let them cool slightly before serving.
Notes
Feel free to adjust the seasoning to taste.
These peppers can also be baked in the oven at 400°F for 25-30 minutes if a grill isn’t available.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg