Creato con AI
Sicilian Demon King Crab & Truffle Stuffed Peppers
55 min 343 kcal a porzione Medio
Ingredienti
4 Porzioni
- 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
Istruzioni
- 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
