Peppers with Crab and Tarragon (4)

Roast Romano peppers stuffed with crabmeat from Nigel Slater.

Peppers with Crab and Tarragon (4)
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Peppers with Crab and Tarragon (4)
Print Recipe
  1. Place the peppers on their side on a chopping board. Take a thick slice from the top of each one to leave a deep hollow. Put the peppers snugly in a roasting tin or baking dish. Set the oven at 180C/gas mark 4.
  2. Cut the slices of pepper you have removed into fine dice. Peel the onions and chop them finely. Warm the olive oil in a shallow pan and add the onions and chopped peppers, fry and occasionally stir for 10 minutes, until the onion has softened but not coloured.
  3. Peel and chop the garlic then stir into the onion and pepper mixture, and continue cooking for 5 minutes until the first signs of colour appear on the onions. Transfer the softened onion and peppers to a large mixing bowl and stir in the mustard and Tabasco. Add the crabmeat and breadcrumbs.
  4. Finely chop the parsley leaves and the tarragon then stir them in with the cream and a little salt. Fill the peppers with the crab mixture, then scatter the grated parmesan over the top. Bake for 45 minutes, or until the peppers are soft and silky and the filling is nicely golden.
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