Jason Parsons shares his favourite (non-hot!) stuffed pepper recipe topped with flaked crab, cucumber and chili salad. Best part? This fab dish is actually super easy to make!
Red bell pepper stuffed with flaked crab, cucumber and chili salad
Ingredients:
- 2 whole red bell peppers
- 2 cups of flaked crab meat
- ½ cup small diced cucumber (peeled and seeded)
- ½ cup small chopped shallots
- 1/2 tsp chopped red chili pepper
- 1 whole lemon (zest and juiced)
- ½ cup crème fraiche ( can use sour cream)
- ¼ cup fresh garden herbs (tarragon, dill, flat leaf parsley)
Method:
Cut the two bell peppers in half length-wise. Gently remove the seeds and blanch in boiling water for approximately 2 minutes. Once cooked, shock in ice water and then dry and set aside.
In a bowl mix the crème fraiche, lemon juice, lemon zest. Once mixed fold in the crab meat, cucumber, shallots, chili and herbs. Season with salt, pepper and then stuff into the cooked pepper halves. Present and serve.
Courtesy Jason Parsons