Crab-stuffed Bell Peppers

Doesn't a picture speak more than a thousand words?  I mean, I don't think I am a fantastic photographer, but man, doesn't this look good?  Well, guess what?  It is!  Yay!  I got this recipe when I was first starting out on my weightloss journey through jillianmichaels.com.  It is originally a crab-stuffed zucchini recipe, but when I first made it, I did not have zucchinis, so I used sweet bell peppers.  We love it so much, that I have never tried them with the zucchini!  I don't make it often enough, even though it is SO EASY.  I guess that is enough jabbering now, I will share this FANTASTIC recipe with you.  Really, it is THAT good.

Crab (or chicken) stuffed Sweet Bell Pepper
yield: 2 servings
2 good sized bell peppers (any color, but I think that green actually tastes better in this instance)
6 1/2 ounces canned crabmeat (or chicken) drained
1 ounce of cream cheese, fat free, softened (I know you are thinking, cheese, isn't she lactose-intolerant? I am, but cheese doesnt' bother me)
1/2 medium tomato, seeded and chopped
1/2-whole lemon's juice
1 tbs light mayo (or fat free yogurt)
1 c mozzarella cheese, shredded
1/2 tbs homemade taco seasoning. 

Directions:
1)Preheat oven to 350 degrees.  Cut off the top of 2 bell peppers and de-seed them. 
2) Mix ingredients from crabmeat to taco seasoning, only using 1/2 cup of the mozzarella.
3. Place bell peppers in a baking dish coated with cooking spray and fill with crabmeat mixture.  Top with rest of the mozzarella and bake for 20-30 minutes until the mozzarella is lightly browned.

296 calories per suffed pepper.  YUM!