- ½ pound lump crab meat
- ½ cup crushed cornflakes cereal (used Italian bread crumbs instead)
- 3 ounces thinly sliced prosciutto, cut into ½ inch pieces
- 1 tablespoon mayonnaise
- 2 sliced scallions
- 1 egg
- 1/8 teaspoon cayenne pepper (used more for extra kick)
- 2 bell peppers, stemmed, cleaned, and halved
- Olive oil
- ¾ cup chicken broth
Wednesday, November 9, 2011
Stuffed Peppers with a Kick
One of my favorite ways to wind down a day is to pull up some of my DVR programming of food shows. Giada de Laurentiis is one of my favorite TV chefs, and sometimes she presents dishes that are relatively simple and easy to incorporate into a busy work week.
On a recent episode of one of her shows, she made crab and prosciutto-stuffed peppers, and I decided to try it myself.
I cut the recipe in half, which was still enough for four stuffed pepper halves, and this is how I modified her suggested ingredients and measurements:
Basics: Combined crab, bread crumbs, half the prosciutto, mayonnaise, scallions, egg, salt, and cayenne pepper. Spooned into peppers. Topped peppers with prosciutto and olive oil, and arranged in glass baking dish. Poured broth around peppers, baked at 400 degrees for 40 minutes.
The peppers were a meal in themselves and very filling. The prosciutto was quite flavorful, and it kept the filling from being too dry. It was a very quick meal to prepare, and there was little clean-up after dinner. Additionally, I warmed leftovers for a meal the next day and added some grated mozzarella cheese on top, which provided an extra layer of flavor to an already savory dish.