Try this Stuffed Piquello Peppers with Lump Crab Meat recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a saucepan. Add shallots and arborio rice and sweat. Then add white wine and clam juice and cook rice until tender (not chewy). Add salt, pepper, Parmesan, butter and crabmeat. Let rest for 15-20 minutes. Add risotto into the piquello peppers. BLACK BEAN SAUCE: Heat olive oil in a saucepan. Add onion and fresh rosemary and sweat. Then add black beans, jalapeno, and clam juice. Cook until beans are tender. Add salt and pepper and heavy cream. Garnish with cilantro. Recipe by: CHEF DU JOUR SHOW #DJ9286 - TIMOTHY DEAN
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Serving Size: 1 Serving (2552g) | ||
Recipe Makes: 1 | ||
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Calories: 2705 | ||
Calories from Fat: 904 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.5g | 134 % | |
Saturated Fat 39.7g | 198 % | |
Monounsaturated Fat 43.4g | ||
Polyunsanturated Fat 9.4g | ||
Cholesterol 412.5mg | 127 % | |
Sodium 3467.3mg | 120 % | |
Potassium 4340.7mg | 114 % | |
Total Carbohydrate 296.2g | 87 % | |
Dietary Fiber 29.9g | 119 % | |
Sugars, other 266.4g | ||
Protein 131.6g | 188 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2705
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