yum!
A blog about food
Keep it Local, Keep it Fresh
As summer blazes on in the Valley, I have been working to eat local, buy local, be local. We have some great farmers’ markets, a local sustainability center, and the produce section of Atkinsons’ is stocked full of Idaho goodies. They keep my summer feeling healthy as I fill my plate with all things green and leafy. Though it needs to be said that I am definitely not a vegetarian; I always have some form of substance on my plate, be it seafood, beef, poultry or pork (what can I say? I am a tried and true omnivore).
Right now (summer to early fall) is the peak season for poblano peppers and they are easy to find in the Valley. Their spicy-sweet flavor and mild heat are excellent roasted, peeled, stuffed, diced, baked, added to sauces and soups; and though delicious alone, they pair nicely with most meat. The versatility of the poblano has never let me down, but in this recipe their yummy flavor-kick pairs wonderfully with the butta’ that is crab.
Crab-Stuffed Poblano Peppers
Poblanos are rich in vitamin-C and antioxidants. This recipe is easily altered. To save some cash, stuff with ground meat and onions; or for a vegetarian or vegan, fill the pepper with rice and broccoli. Serves 4. Recipe adapted from Self Magazine.
Cooking spray
1 pound fresh lump crabmeat
½ cup fat=free sour cream
¼ cup Italian bread crumbs
2 tablespoons minced roasted red peppers (fresh or from water-packed jars)
4 poblano peppers, halved and seeded
8 teaspoons grated Parmesan cheese
Preheat oven to 375 degrees. Coat a shallow baking pan with cooking spray. In a medium bowl, combine crabmeat, sour cream, breadcrumbs and roasted red peppers. Mix gently to combine, being careful not to break up the crab too much. Spoon crab mixture into halved poblano peppers and arrange side-by-side in pan. Top mixture with Parmesan cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake 15 more minutes, until peppers are soft and cheese begins to brown.
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