INGREDIENTS
6 medium red, orange, and/or yellow bell peppers
1 1/2 TBSP olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 lb. fresh lump crabmeat
3/4 cup panko, toasted
3/4 cup chopped fresh parsley
1/2 cup finely chopped fennel bulb
9 TBSP mayonnaise
3/4 tsp. lemon zest
1 1/2 tsp. fresh lemon juice
Lemon wedges, for serving
DIRECTIONS
Preheat charcoal or gas grill to high heat (450° to 500°).
Slice tops off of peppers, reserving tops and scoop out and discard seeds.
Toss peppers with oil, salt, and pepper.
Grill peppers and tops on all sides for 2 to 3 minutes or until pepper bottoms are well-marked and softened, but still hold their shape.
Combine crab and next 6 ingredients in a large bowl.
Stir gently.
Divide crab mixture evenly among peppers.
Grill stuffed peppers, covered with grill lid for 5 minutes.
Arrange on a platter, and serve with lemon wedges.
