Source: Shape Magazine

1 lb lump crab
1/2 c fat free sour cream - I used light
1/4 c seasoned dry bread crumbs - I used Progresso Italian
2 T minced roasted red peppers from waterpacked jar
4 poblano peppers, cut in half lengthwise, seeds and membrane removed
grated parmesan cheese

Preheat oven to 375. Clean and seed peppers and place in 9x13 pan sprayed w/ Pam

Mix sourcream, breadcrumbs, and roasted red pepper. Carefully add the lump crab, trying not to break up the lumps. Spoon mixture into the 8 pepper halves and top w/ grated parmesan cheese. Cover w/ foil and bake for 20 min, then uncover and bake an addtl 15 min. These would make a GREAT appetizer if you cut the pepper halves into quarters.

Serv.sz - 2 halves / serving
209 calories
15% fat (1 g staturated)
29% carbs
56% protein
2 G fiber
220 mg calcium
2 mg iron
604mg sodium

Pablano's are not real spicy....just make sure that you remove all of the membrane and seeds b/c that is what will give it some kick. I do leave a few seeds for kick. They are found in the produce section and are smaller and darker green than a traditional green bell pepper. This was an excellent recipe...hope you all enjoy it. BTW, I used Phillips Lump Crabmeat that I had frozen (black 16oz can) and it was great!