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Goat Cheese and Crab Stuffed Peppers Recipe
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Colorful and delicious appetizer or luncheon dish.
Goat Cheese and Crab Stuffed Peppers

Goat Cheese and Crab Stuffed Peppers Recipe (+)
Directions
PEPPERS:
  • Carefully cut the top quarter off of the peppers, remove the membranes, leave stem on.
  • Grill peppers on a stovetop grill or outside grill for approximately 5 minutes per side or until nicely charred.
  • Place in a paper bag and let them rest for 10 minutes.
  • Remove from the bag and peel off the skins.
  • In a medium bowl, mix together the goat cheese, colby jack cheese, crab, shallots, lemon peel, red pepper, cilantro and basil.
  • Season with salt and pepper.
  • Mix well.
  • Stuff this mixutre into the prepared peppers, don't overfill. 1-2 tablespoons should fill the peppers.
  • Transfer them to a baking sheet and place in a warm 250° oven for 10 minutes. Just until slightly warm.

SAUCE:
  • In a medium skillet, heat olive oil.
  • Add garlic, shallots, serrano and sauté for 5 minutes, just until shallots are tender.
  • Transfer to a food processor or blender.
  • Add roasted red peppers and chicken stock.
  • Blend until smooth. Pour back into the skillet and warm slightly before serving.
  • Can be made a day ahead and refrigerated.
  • Ladle approximately 3 tablespoons onto a serving plate.
  • Place warm, stuffed peppers on the sauce and serve.
Container: mixing bowl, food processor, skillet
Prep Time: 20 minutes
Cook Time: 10 minutes
Serving Description: 2 peppers
Servings: 4
Enter desired servings:    Change Servings
Ingredients
PEPPERS:
- 8 poblano chiles or your favorite variety of chile pepper
- 4 ounces mild goat cheese
- 1/2 cup grated colby jack cheese
- 8 ounces imitation crab meat or 1/2 pound of shrimp - chopped
- 1 tablespoon shallots
- 1 tablespoon lemon peel - grated
- 1/4 cup red bell pepper - diced
- 1 tablespoon fresh cilantro - chopped
- 1 tablespoon fresh basil - chopped
salt and pepper to taste
SAUCE:
- 1 tablespoon olive oil
- 2 cloves garlic - finely chopped
- 1/4 cup shallots - chopped
- 1 serrano chile - seeded and finely chopped
- 2 red bell peppers - roasted, peeled and seeded
- 1 cup chicken stock
salt and pepper to taste

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