Crab and Roasted Red Pepper Stuffed Mini Peppers
Skip the mayonnaise-drenched crab salad from the grocery store and choose these easy-to-make stuffed peppers instead. Double the recipe for a hungry crowd.
6 mini sweet peppers, halved lengthwise
1 cup crab meat
½ cup cherry tomatoes, quartered
1 cup roasted red peppers
⅓ cup lemon vinaigrette
Lightly toss the crab meat, tomatoes, sweet corn and vinaigrette in a small bowl.
Fill each half pepper with the mixture and store refrigerated for up to 4 hours.