DM, really nice equipment rack, source please?
A suggestion on your technique with regard to the the stuffing mixture. Lose the cream cheese, its extremely heavy and cloaking on the palette. An alternative would be a very light Veloute, (1) or Bechamel (2). Both are basic roux's, flour and butter based sauce's. The difference between the two in the Veloute is stocked base, while the Bechamel is milk based.
A technique that often works best in our kitchen for a dish like yours, we would employ the veloute (very creamy), but tight enough to hold and bind the mixture, rather than the cream cheese, and in doing so we would use the crab juice from the can to add essence to the binding agent.
We would also season the binder and the crab individually before combining and stuffing the peppers.
Our preference with both sauce bases is to season the base as a finished product in and of itself. Ensuring that the base, which is what these two sauces are, reinforces the proteins basic flavor profile.
1.
https://en.wikipedia.org/wiki/Velout%C3%A9_sauce
2.
https://en.wikipedia.org/wiki/B%C3%A9chamel_sauce