- Rating:
- Servings:
- 8
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 8 Cubanelle Chiles roasted and seeded
Stuffing
- 12 ounces Imitation Crab Meat shredded
- 6 ounces Goat Cheese
- 3/4 cup Soy Shreds use Fiesta Shreds
- 1/2 cup Fire Roasted Sweet Red Bell Peppers diced
- 4 cloves Organic Garlic *Roasted and minced
- 1/4 cup Cilantro chopped
- Fresh Ground Pepper to taste
Sauce
- 1 large Shallots chopped
- 1 medium Maui Onions chopped
- Kosher Salt to taste
- Fresh Ground Pepper to taste
- 2 cloves Fire Roasted Garlic chopped
- 1 1/2 cups Chicken Broth (or vegetable broth)
- 1/3 cup Garnishing Sauces use Spicy Chipotle Garnishing Sauce
- 1/4 cup Heavy Cream
- 1/4 cup Unsalted Butter cut in cubes
- 1/4 cup All-Purpose Flour
Directions
See cooking tips for instructions for Roasting Peppers.
Preheat oven to 425°F.
In a large bowl, combine the crab meat and the next 6 ingredients. Mix well, stuff the peppers and place on a slightly greased cookie sheet. Cover with foil and cook in the oven until heated through and the cheese is melted.
Meanwhile, to make the sauce, heat the olive oil in a medium size sauce pan. Add the shallot, onion, salt and pepper. Cook on high heat until onions begin to brown, stirring often. Next add the red bell peppers, chicken broth, chipotle sauce and the cream. Heat through and reduce slightly. While the sauce is heating, in a small sauce pan, melt the butter. Once melted, add the flour. Stir constantly and cook until you achieve a light brown color. Add to the sauce, a little at a time, until you achieve your desired thickness.
To serve, pour some sauce on a plate and top it with a stuffed pepper.
Note:
I like to replace the imitation crab with fresh real crab meat and I add fresh shrimp, as well.
