1In small bowl, beat cream cheese with electric mixer on low speed until creamy. Beat in yogurt until well blended. Stir in 1/4 cup chopped basil, the green onions, lemon peel, lemon juice, ground red pepper and crabmeat.
2Cut each bell pepper into 15 (1 1/4-inch) squares. Spoon rounded teaspoonful crab mixture onto each bell pepper piece. Garnish with basil leaves.