Stuffed Roasted Cubanelle Peppers with Chipotle Red Bell Pepper Sauce
By Chef Tom Fraker


8 Cubanelle Chiles roasted and seeded Stuffing

For the stuffing:
12 ounces Imitation Crab Meat, shredded
6 ounces Goat Cheese
¾ cup Shredded Cheddar Cheese
½ cup Melissa's Fire Roasted Sweet Red Bell Peppers, diced
4 cloves Organic Garlic, *Roasted and minced
¼ cup Cilantro, chopped
Fresh Ground Pepper to taste

For the sauce
2 Tablespoons Extra Virgin Olive Oil
1 large Shallots chopped
1 medium Maui Onion chopped Kosher Salt to taste
Fresh Ground Pepper to taste
2 cloves Melissa’s Peeled Garlic, chopped
1/4 cup Melissa's Fire Roasted Sweet Red Bell Peppers, diced
1½ cups Chicken Broth (or vegetable broth)
1/3 cup Chipotle in Adobo, chopped
¼ cup Heavy Cream
¼ cup Unsalted Butter cut in cubes
¼ cup All-Purpose Flour

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 and the cream. Heat through and reduce slightly. While the sauce is heating, in a small saucepan, 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 suaceon a plate and top it off with a stuffed pepper.

Makes 8 servings.