jump to navigation

Stuffed peppers September 27, 2009

Posted by Fritz in Food.
Tags: , , ,
trackback
Crab Stuffed Peppers

Crab Stuffed Peppers

Bought some awesome orange sweet peppers this week and needed to start using them. I came up with this little dish that tasted as good as it looked.

It was a bit labor intensive but fun nonetheless.

PEPPERS:
– 6  of your favorite variety of peppers
– 4 ounces mild goat cheese
– 1/2 cup grated Colby jack cheese
– 8 ounces lump crab meat
– 1 tablespoon shallots
– 1 tablespoon lemon peel – grated
– 1/4 cup red bell pepper – diced
– 1 tablespoon fresh cilantro – chopped
– 1 tablespoon fresh basil – chopped
– 2 cups loosely chopped bok choy
– ½ lb fresh spinach
– salt and pepper to taste

SAUCE:
– 1 tablespoon olive oil
– 2 cloves garlic – finely chopped
– 1/4 cup shallots – chopped
– 2 red bell peppers – roasted, peeled and seeded
– 1 cup chicken stock
–  salt and pepper to taste

SAUCE PREP:
In a medium skillet, heat olive oil.
Add garlic and shallots, sauté for 5 minutes, until shallots are tender.
Transfer to a food processor or blender.
Add roasted red peppers and chicken stock.
Blend until smooth.
Pour back into the skillet and reduce by a third before serving.
Can be made a day ahead and refrigerated.

PEPPERS PREP:
Lengthwise, carefully slice the top quarter off of the peppers, remove the membranes, leave stem on.
Grill peppers on a stovetop grill or outside grill for approximately 5 minutes per side or until nicely charred.
Place in a paper bag and let them rest for 10 minutes.
In a medium bowl, mix together the goat cheese, colby jack cheese, crab, shallots, lemon peel, red pepper, cilantro and basil.
Season with salt and pepper.
Mix well.

Remove peppers from the bag and peel off the skins.
Stuff mixture into the prepared peppers, don’t overfill. 1-2 tablespoons should fill the peppers.
Transfer them to a baking sheet and place in a 350° oven for 15 minutes. Finish under broiler for 2 minutes.
Saute bok choy and spinach for 2 minutes tossing frequently,  remove from heat.

Ladle approximately 3 tablespoons of sauce onto a serving plate. Center a mound of sauteed bok choy/spinach in sauce.
Place stuffed peppers on mound and serve.

Advertisements

Comments»

1. Michael Beyer - September 21, 2010

I make a good stuffed pepper too, although with a chicken parmesan filling.
http://michaelbeyer.wordpress.com/2010/09/17/michaels-stuffed-bell-peppers-with-chicken-parmesan-filling/


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: