Made with AI
Sicilian Demon King Crab & Truffle Stuffed Peppers
Ingredients
- king crab legs (cooked, meat extracted)400 g
- red bell peppers (large)4 pieces
- black truffle, finely chopped2 tbsp
- cooked quinoa185 g
- Calabrian chili paste2 tbsp
- red onion, diced (small)1 piece
- garlic, minced2 cloves
- olive oil2 tbsp
- fresh basil, chopped1 tbsp
- Parmigiano Reggiano cheese, grated40 g
- saltto taste n/a
- black pepperto taste n/a
Instructions
- 1
Preheat your oven to 190°C (375°F).
- 2
Slice the tops off the red bell peppers and remove the seeds and membranes. Set aside.
- 3
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté for 2-3 minutes until softened.
- 4
Add the minced garlic and cook for another 1 minute until fragrant.
- 5
Stir in the cooked quinoa, Calabrian chili paste, and chopped black truffle. Cook for 2 minutes, mixing well.
- 6
Add the king crab meat to the skillet and gently fold to combine. Season with salt and black pepper to taste. Remove from heat.
- 7
Stir in the chopped fresh basil and half of the grated Parmigiano Reggiano cheese.
- 8
Drizzle the remaining 1 tablespoon of olive oil inside the hollowed peppers. Stuff each pepper generously with the crab and quinoa mixture.
- 9
Place the stuffed peppers upright in a baking dish. Sprinkle the remaining Parmigiano Reggiano cheese over the tops.
- 10
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are golden.
- 11
Remove from the oven and let cool for a few minutes before serving. Enjoy your Sicilian Demon King Crab & Truffle Stuffed Peppers!
