Peppers Stuffed w/ Corn + Crabmeat
Source of Recipe
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Recipe Introduction
This is an elegant and tasty variation on the stuffed pepper theme.
List of Ingredients
Peppers Stuffed w/ Corn + Crabmeat
4-6 green or red bell peppers (capsicums), cored and seeded
2 1/2 cups (625 ml) canned, frozen, or fresh corn kernels
1 6-oz (170 g) can crab meat, drained and picked over
1 4-oz (115 g) jar pimientos, drained and chopped
1 egg
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) melted butter
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
Steam or boil the peppers until almost tender, about 10 minutes.
Drain and set aside. Combine the corn, crab meat, and pimientos in a
pot over low heat. Whisk together the remaining ingredients and add
to the corn mixture. Cook over low heat, stirring occasionally, until
the mixture is hot and slightly thickened, about 15 minutes. Fill the
peppers with the corn mixture and serve immediately. Serves 4 to 6.Recipe
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