These stuffed peppers are easy to make and fun to serve as appetizers. You can also bake this directly in a ramekin (if you don’t eat peppers). I topped mine with artichoke hearts.
CHEESE gets a bad rap, but genuine cheeses have essential vitamins and minerals including omega-3 fats, which are important for a healthy heart and brain.
The trick is to make sure your cheese is real and is made from the milk of grass-fed cows that are not treated with growth hormones.
CRAB is an excellent source of protein and is high in vitamin B. Like cheese, make sure you select real crab and not imitation.
Fake crab often contains sugars, starches, fillers, and not very much crab.
Here is the recipe. I hope you enjoy it!
INGREDIENTS
3 whole peppers
3 6-ounce cans of jumbo lump crab, drained
1 15-oz container of whole milk ricotta cheese
1/4 cup each of grated Parmesan and Romano cheese
1 beaten egg
1 teaspoon each of garlic powder and onion powder
1/2 teaspoon of salt (I like REAL Salt because it has essential minerals in it)
artichoke hearts for topping, if desired
INSTRUCTIONS
Core and seed the peppers and set aside. In a bowl, combine all of the ingredients and stir well.
Spoon the mixture into each pepper. Bake on 350°F for about 25 minutes, until the top begins to brown.
Remove from the oven and sprinkle with paprika. Top with artichoke hearts, if desired.
Serve hot. Serves 3 to 6.
IMPORTANT NOTE: This recipe contains dairy, and it is not for those who cannot have dairy, who are lactose-intolerant, or suffering food allergies.
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Source: Copyrighted Material; All Rights Reserved. Excerpted and Adapted from “Comfort Foods” by Patricia Wilson for LIFESTYLES Magazine/Tyler Morning Telegraph.
Visit http://www.PatriciaCWilson.com
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