Anaheim Chili Stuffed with 
Crab, Egg and Fresh Herbs



4 large Anaheim peppers

1 cup cooked crab

1 tablespoon butter

1 cup diced celery

1/4 cup diced red bell pepper

1 cup chopped onions

4 oz. cream cheese

4 eggs

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh cilantro

Salt and Pepper to taste


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Place peppers under the broiler, or on the grill, and turn often until they blister.  Peel and remove seeds, keeping pepper in one piece.  Set aside.

Sauté celery, onion and bell pepper in butter.  Place cream cheese in bowl and add the warm sautéed veggies.  Add crab, herbs and beaten eggs.  Cook in frying pan until just set, but still moist.  Place Anaheims on plates and fill with egg mixture.

Serves 4