Starter of the Day: Philadelphia Stuffed Romano Peppers

Peppers are not only coulourful and tasty, they are bursting with vitamins (A, C, K), antioxydants, carotenoides and are low calories. They are delicious on their own but try stuffing them with this delicious filling and you will get a fantastic summery starter.

For 4 people
4 sweet Romano peppers

250g Phildelphia cheese

10 cherry tomatoes

1 handful of basil

1/2 cup of pine nuts

1 tea spoon chilly flakes

300g crab meat (alternative: crab sticks cut in small pieces)

2 tbs olive oil

salt & pepper

 

Preparation:

Preheat the oven at 200C.  Wash the peppers and cut out the stem portions. Remove seeds and membranes carefully and discard. Oil the peppers all over and put them on a foil in the oven. Cook them until the skin looks easy to peel (20-30mn). 

 

 Meanwhile, in a salad bowl mix together cheese, basil, crab, pine nuts, cherry tomatoes cut in pieces, olive oil, chili, salt and pepper

 

Let the peppers cool off before you can peel them off (if too tricky, leave the skin on!)

Stuff the peppers with the preparation and serve with a spoon of stuffing on the side.

 

To drink with: Dry white wine