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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (165g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 23 (19%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 14.8mg||5 %|
|Sodium 604.6mg||21 %|
|Potassium 353.1mg||9 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 13.4g|
|Protein 9.5g||14 %|
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: 123
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