Monday, October 25, 2010

Bacon and Crab Stuffed Peppers, Courtesy of Life As A Plate

You may have noticed these cute baby peppers
in my daughter's lunch last week.
They were at Sam's Club and so compelling.

It dawned on me that they would be the perfect stand-in for mushrooms in AndreAnna's Bacon and Crab Stuffed Mushrooms, because my husband has a longstanding issue with the texture of mushrooms. I whipped up the filling and stuffed my peppers.

I even happened to have enough pork rinds around to crush and sprinkle before baking. They have a TON of flavor, and after 20 minutes the peppers are just cooked enough to be tender-crisp, yielding to the warm filling. Perfect texture! I love the colors in these - would definitely add some Southwestern seasonings and make'em for Cinco de Mayo. :) Thanks, AndreAnna, for the inspiration!


1 comment:

  1. Oooh, this is awesome! Like I mentioned, I don't even like the texture of mushrooms so this is going to be a fabulous alternative. I can't wait to try them, thanks!


I cherish your comments, each and every one!

Please note that comments that are off-topic or of a gratuitously promotional nature will not be published. Also, for reasons of privacy, comments with my name or family members' names will not be published.

Related Posts Plugin for WordPress, Blogger...