Chesapeake Stuffed Jalapeño Peppers

by Jim Baugh, Jim Baugh Outdoors, April 2017

• 1 pound backfin crabmeat

• 1 pack cream cheese

• 1 cup shredded extra sharp cheddar

First grill off your peppers in a cast iron skillet then slice in half’s. Next combine all ingredients in a mixing bowl. Fill each half pepper with the crab and cheese mix. Bake at 350 for twenty minutes. Serve with lemon and texas pete on the side. Delish!!

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