Ready in 45 minutes
A spicy-tangy crab filling for roasted ripe bell peppers. Low in fat, low in carbs, but high in flavor.
Roast the peppers over an open flame or under the broiler until skin is somewhat charred. Do not overcook them as they need to hold their shape when stuffed. When roasted, slice them lengthwise and remove the ribs and seeds from the inside. You may leave the stem on as a garnish if you wish.
Spray a medium sized pan with cooking oil and warm it over medium heat. Saute the potato, onions, celery, choyote, and diced bell pepper for about 3 minutes. Stir in the habanero and tomatoes and cook another two minutes. Turn this mixture out into a large bowl. Add the crab, lime juice, and mustard then mix it gently to combine all the ingredients. Season with salt and pepper.
Pour (or squirt) a squiggle (about a Tablespoon) of Avocado Aioli in each of 6 serving plates. Garnish with an additional chunk of avocado or splash a few dots of hot sauce for contrast.
Fill each 1/2 pepper with stuffing and place them on a decorated plate. Serve immediately.
* Roasted Garlic & Avocado Aioli is recipe: http://www.bigoven.com/recipe160605
VARIATION: Place the filled peppers briefly under a broiler to lightly brown the tops.
Each (1/2 pepper w/ 1tbs Aioli) contains an estimated:
Cals: 129, FatCals: 13, TotFat: 2g
SatFat: 0g, PolyFat: 1g, MonoFat: 1g
Chol: 23mg, Na: 352mg, K: 489mg
TotCarbs: 22g, Fiber: 2g, Sugars: 3g
NetCarbs: 20g, Protein: 8g
This made a delightful, light dinner.
Tiffysnangel01 4y agoPerfect for a summer night! Can't wait to try this! You have the best recipes; thank you for sharing!!
Lgol27 5y agoVery original. Very colorful.
chefb 7y agogreat taste, I added 1 tsp of curry powder into the mixt
promfh 10y agoThis made a delightful, light dinner. [I posted this recipe.]