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.
Crab Stuffed Peppers
CUISINES: New American
SERVING: 2 People
TIME: 30 min
- 1 large Red Bell Pepper
- 2 medium Shallots
- 2 cloves Garlic
- 2 tbsp Parsley
- 2 tbsp Olive Oil (Divided)
- ½ tsp Ground Salt (Divided)
- ⅜ tsp Ground Black Pepper (Divided)
- 8 oz. Crab Meat
- 2 tsp Capers
- ½ tbsp Lemon, Juiced
- ⅓ cup Mozzarella Cheese
- 2 tbsp Plain Yogurt
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.
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.)
Repeat until whole pepper is charred. When done, immediately cover the dish tightly with plastic wrap. Cool down for 10 minutes.
Heat oven to 230°C / 450°F. Mince the shallots, garlic, parsley, and cut the lemon in half.
Go back to the charred pepper. Rub, carefully with knife, the blackened skins.
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.
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.
Sprinkle with 0.25 teaspoon salt and 0.25 teaspoon pepper.
Heat a medium skillet, add 1 tablespoon oil, shallot, and garlic, and stir until golden and aromatic.
Add crabmeat, capers, and parsley. Squeeze the lemon into the pan. Add 0.25 teaspoon of salt and dash of ground pepper, and then mix well.
Stuff the meat mixture in the peppers, top with mozzarella. Bake in the oven for 5 minutes.
On serving plates, spread 1 tablespoon of plain yogurt across the upper portion of each of the plates.
Then add the baked red pepper about 2/3 of the way down of yogurt. Dress with thinly sliced radishes and any greens.