Crab Stuffed Peppers with Lemon-Basil Butter

Heat a pan to medium heat and add 1 tsp olive oil. Add 2 jalapenos and 1 small sweet onion, chopped and cook about 5 min to soften. Add 2 cloves minced garlic and cook another minute, until fragrant. Cool and add to a mixing bowl. Add 8 oz crab meat, 5 oz goat cheese, 1 c shredded Parmesan cheese, 1/4 c. Panko, 1 tbsp Old Bay, salt to taste, and 1/4 c. chopped fresh basil. Stir. Heat oven to 350 degrees. For stuffing, slice sweet peppers in half lengthwise and scoop out the innards. Stuff each pepper with the crab mixture and sprinkle with dried basil. Set onto a lightly oiled baking sheet. Bake 20-25 minutes. While stuffed peppers are baking, add 4 tbsp butter, juice from half lemon juice and 1/4 c. chopped basil to a small pot. Heat on low until butter melts. Swirl. Drizzle the Lemon-Basil Butter over the stuffed peppers and serve. NOTE: You can also prepare these on the grill over indirect medium heat.