Crab Stuffed Peppers

Name: Crab Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: New American
Ingredients: 1 large Red Bell Pepper; 2 medium Shallots; 2 cloves Garlic; 2 tbsp. Parsley; 2 tbsp. Olive Oil (Divided); 1/2 tsp. Ground Salt (Divided); 3/8 tsp. Ground Black Pepper (Divided); 8 oz. Crab Meat; 2 tsp. Capers; 1/2 tbsp. Lemon, Juiced; 1/3 cup Mozzarella Cheese; 2 tbsp. Plain Yogurt

Chef Bao Qiu

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Here is the recipe that you have been waiting for to fine-tune your charring skills with the use of a kitchen torch. It calls for a roasted large red pepper stuffed with a delicious crabmeat mixture, crown with mozzarella cheese, and baked.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

1 large Red Bell Pepper
2 medium Shallots
2 cloves Garlic
2 tbsp. Parsley
2 tbsp. Olive Oil (Divided)
1/2 tsp. Ground Salt (Divided)
3/8 tsp. Ground Black Pepper (Divided)
8 oz. Crab Meat
2 tsp. Capers
1/2 tbsp. Lemon, Juiced
1/3 cup Mozzarella Cheese
2 tbsp. Plain Yogurt

Directions:

Step 1

Place the red pepper in a glass baking dish or other fire proof surface. (Move any combustible items from the cooking area.) Light torch in safe direction, not at food.

Step 2

Slowly place the flame against the pepper and move it back and forth continuously until the skin blisters and turns black. (Don’t hit the dish with the flame.)

Step 3

Repeat until whole pepper is charred. When done, immediately cover the dish tightly with plastic wrap. Cool down for 10 minutes.

Step 4

Heat oven to 230°C / 450°F. Mince the shallots, garlic, parsley, and cut the lemon in half.

Step 5

Go back to the charred pepper. Rub, carefully with knife, the blackened skins.

Step 6

Clean the pepper with water to remove any other charred remains, and dry with paper towel. Cut pepper in half, and remove the stems and the seeds.

Step 7

Place peppers on a baking dish. Drizzle with 1 tablespoon olive oil over peppers and into pan. Brush the olive oil onto the inside and outside of the pepper skin.

Step 8