Ingredients

The following ingredients have 14 Servings
  • 6-8 mini bell peppers (washed, seeded, and sliced in half from top to bottom)
  • 6 ounces fresh or canned crab meat (finely chopped)
  • 3 slices uncooked bacon (diced)
  • 1/2 yellow onion (diced small)
  • 3 ounces cream cheese (softened)
  • 1.5 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon cracked black pepper
  • kosher or sea salt (to taste))
  • 1/4 cup crushed pork rinds

Instruction

  • Heat oven to 350 degrees F.
  • Arrange bell peppers cut side up on a rimmed baking sheet; set aside.
  • Place bacon into a medium sized skillet over medium heat. Cook for 3 minutes, stirring occasionally. Add onions and continue to cook 4-5 minutes more, until bacon is crisp and onions are translucent. Remove from heat, transfer onions and bacon from pan, and drain on paper towel. Discard grease.
  • Add all additional ingredients except pork rinds to a mixing bowl. Use a large spoon to stir and combine everything until creamy. Add onions and bacon and stir to combine.
  • Place 1-2 tablespoons of filling into each of the bell pepper halves. Top with crushed pork rinds and place pan into oven. Bake for 15-20 minutes, until peppers have softened and mixture is hot and bubbly.
  • Enjoy!