Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Our Stuffed Chili Pepper Recipes collection is growing on the web site. I love it. I just can’t get enough of them. I probably mention every single time I post a stuffed pepper recipe how PERFECT chili peppers are for stuffing. They’re the ideal vessels because you can so easily slice off the top or down the center, scoop out the insides, and stuff them with all manner of deliciousness. Patty and I caught so much crab! Talk about a great trip. And now, we get to enjoy crab stuffed into peppers. Talk about bonus! They’re easy to make, and you can prepare them ahead of time for a gathering or to save for a late dinner. Or, make the stuffing ahead of time and cover it in the fridge until you’re ready to stuff the peppers. Save a bit of time. If you prefer milder heat levels, swap the serranos for jalapeno peppers, or even a sweet pepper for zero heat. It will still taste delicious, just without the spice that I do so love. Add in a generous amount of goat and Parmesan cheeses, then panko breadcrumbs, seasonings and a bit of fresh basil. Stuff it all into your peppers and either bake or grill them until the peppers are softened and the stuffing nicely browns a bit. Here’s what they look like when they are newly stuffed. Serve these as your main dish or perhaps pair them with a juicy grilled steak. Steak and seafood! Don’t forget the butter drizzle. I felt these needed just a TAD bit of moisture and didn’t want to go overboard with making an involved sauce. Keep it simple by melting a bit of butter with fresh basil and swirling in fresh lemon juice. It’s an excellent citrus pop, and lemon and seafood are best friends.
