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In my kitchen, seafood stuffed bell peppers are what I'm known for at family gatherings. I whipped up this dish one summer night by mixing sweet crab with fresh peppers from my garden. Everyone loves how the crispy cheese topping contrasts with the soft seafood filling whenever I have guests over.
A meal that takes you places
This dish has become my go-to for fancy dinners. I love how the ocean flavors from the seafood work with the sweet peppers. It looks fancy but isn't hard to make. Each bite gives my guests an amazing mix of tastes and textures that feels like a mini vacation.
My shopping list
- Bell peppers: 4 bright ones from my local farmer
- Crab meat: 250g of top-notch quality
- Shrimp: 250g already cooked and chopped up
- Veggies: Onion celery garlic and some mushrooms if you want
- Cheese: A cup of shredded cheddar for the top
- Seasonings: Lemon thyme paprika salt and pepper
- Breadcrumbs: My favorite panko for crunch
- Stock: Homemade chicken broth
My easy approach
- Prepping peppers
- First I blanch my hollowed peppers in boiling salty water for a few minutes. They get tender but still hold their shape.
- Making the filling
- I cook my veggies in olive oil in my skillet. Then I mix in the crab shrimp panko and seasonings. A splash of fresh lemon juice wakes up all the flavors.
- Putting it together
- I stuff my peppers with this tasty mix sprinkle cheese on top and place them in my dish with some broth at the bottom. They go in the oven at 190°C covered for about 20-25 minutes.
- Finishing touch
- For that perfect golden top I remove the foil for the last few minutes watching carefully so the cheese browns just right.
My cooking tricks
I always pick super fresh seafood for the best taste. Blanching the peppers helps them cook just right. Sometimes I switch up the cheese using mozzarella or feta instead. For folks who like it spicy a bit of cayenne pepper really livens up the flavors.
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Tasty pairings
I usually serve these stuffed peppers with steamed rice or a crunchy salad. A squeeze of fresh lemon or my homemade garlic sauce really brings out the seafood flavors. And for special nights a cold bottle of white wine makes the perfect match for this feast.
Frequently Asked Questions
- → Pourquoi blanchir les poivrons avant de les cuire ?
- Faire chauffer les poivrons rapidement aide à les rendre plus tendres avant de les cuire au four. Cette étape est facultative mais améliore leur texture.
- → Est-ce possible de préparer à l'avance ce plat ?
- Bien sûr ! Faites-les jusqu'au moment de les cuire et gardez-les au frais pour une journée. N'ajoutez le bouillon qu'au dernier moment.
- → Quel genre de crabe convient ?
- Vous pouvez opter pour du crabe en boîte ou frais. Si c'est une version en conserve, assurez-vous d'en retirer tout excès de liquide.
- → Comment bien choisir les poivrons ?
- Prenez-les fermes avec une taille similaire pour garantir une cuisson uniforme. Les variétés rouges, jaunes ou oranges sont plus douces que les verts.
- → Ces poivrons farcis peuvent-ils être congelés ?
- Avez-vous essayé de les congeler avant cuisson ? Retirez juste le fromage avant. Sortez-les au frigo, ajoutez le fromage et suivez les étapes de cuisson.