Crab-Stuffed Jalapenos With Avocado Dunk

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20 large jalapeño peppers (about 1 pound)

Cooking spray

2 tablespoons minced red bell pepper

2 tablespoons minced onion

1 garlic clove, minced

3/4 cup lump crabmeat, shell pieces removed

1 tablespoon chopped fresh cilantro

1/4 teaspoon salt

3 large egg whites

3 tablespoons plain fat-free yogurt

1 cup dry breadcrumbs

3/4 cup yellow cornmeal

1 teaspoon salt

1 teaspoon garlic powder

Avocado dunk:

1/2 cup diced peeled avocado

1/4 cup vegetable broth

1/4 cup fat-free sour cream

1/4 cup chopped green onions

2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

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