3 medium red peppers
1/4 cup finely diced potato
1/4 cup red onion
1/4 cup celery
1/4 cup Acorn Squash
1/4 cup yellow bell pepper
1/2 cup diced tomatoes
1/4 tsp hahanero chile
1 cup lump crab meat
3/4 cup panko bread crumbs
2 tbsp lime juice2 tsp Dijon mustard
1/4 tsp kosher salt
1/2 tsp black pepper
6 tbsp Garlic-Avacado Aioli ( separate recipe)
Roast the peppers over an open flame or under the broiler until somewhat charred. Do not overcook!!!!!!!When roasted, slice the pepper in half lengthways and leave the stem for garnish.
Saute the potato,onions,acorn squash,and diced bell pepperfor about 3-4 minuted.
Stir in habanero and tomatoes and cook for another 2 minutes.
Place in a large bowl and add the crab, limejuice, and mustard.
Mix gently to combine
Pour 1 tbsp of Aioli on serving plate.
Fill each pepper with stuffing andplace on plate.
Garnish with Avacado slices.
- serving size 1/2 stuffed pepper w/1tbsp Garlic-Avacado Aioli
- Fat Calories
- Total Fat
- Total Carbohydrates