People around the world have been stuffing a variety of peppers with a greater variety mixtures for thousands of years. The Ancient Greeks and other Mediterranean cultures stuffed vine leaves. The Aztecs and Maya stuffed tamales that gave birth to the Mexican Chile Rellanos (literally stuffed peppers). The Mexicans also have (one of my personal favorites) Jalapeno Poppers...where the peppers are hallowed out and stuffed with cheese, spices ground meat, and then deep fried. Stuffed pepper recipes span other cultures. The Balkans, Scandinavia, Europe, India and the Middle East
Stuffed peppers in America normally refer to the use of large green bell peppers that are typically filled with ground beef, breadcrumbs (especially in the South), or eggs, herbs and spices. Depending on the region, the recipe may vary a little or a lot. However, it seems that cheese is one ingredient that all agree upon. On Maryland's Eastern Shore, using beef or ground turkey in stuffed bell peppers was also popular. However, as most from that area know, there's not much we won't put crab meat in or on.
Crab Stuffed Bell Pepper
Gluten Free
6 large bell peppers (any color)
1 pound lump crab meat. (always best to steam and pick your own)
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (1 small can) sweet corn, drained
1/2 teaspoon sea salt
1/2 teaspoon Old Bay
1 pound lump crab meat. (always best to steam and pick your own)
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (1 small can) sweet corn, drained
1/2 teaspoon sea salt
1/2 teaspoon Old Bay
1/2 teaspoon thyme
3 cups long-grain rice
2 cups tomato juice
Shredded extra sharp cheddar or Parmesan cheese for topping
Preparation
Preheat oven to 350
On a cutting board, cut the tops off the peppers and remove the spines and seeds. Soften the peppers by placing them in boiling water for 3 ½ minutes. Remove the peppers from the water and set aside.
About this time, you should begin to cook the rice.
3 cups long-grain rice
2 cups tomato juice
Shredded extra sharp cheddar or Parmesan cheese for topping
Preparation
Preheat oven to 350
On a cutting board, cut the tops off the peppers and remove the spines and seeds. Soften the peppers by placing them in boiling water for 3 ½ minutes. Remove the peppers from the water and set aside.
About this time, you should begin to cook the rice.
Immediately transfer rice to a bowl and stir in crab meat, sweet corn, salt, Old Bay, thyme, and 1 cup tomato juice. Mix all ingredients well then stuff mixture into peppers.
Place stuffed bell peppers upright in a shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers for 35 minutes. Remove foil, top with a generous portion of cheese and bake an additional 5 to 10 minutes, or until the cheese melts.
Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.
Serves six
Place stuffed bell peppers upright in a shallow baking dish and add the remaining tomato juice. Cover with aluminum foil and bake stuffed bell peppers for 35 minutes. Remove foil, top with a generous portion of cheese and bake an additional 5 to 10 minutes, or until the cheese melts.
Spoon the tomato juice from the baking dish over the stuffed bell peppers and serve hot.
Serves six
