How to Make Crab-Stuffed Piquillos

Fleshy piquillo peppers, with a mild spicy taste, make the perfect pockets for potato and crabmeat filling. This savoury, easy to make recipe, is mostly served as a started prior to a proper dinner. Make these delicious stuffed peppers the next time you invite you friends or family to your place and impress them with its layered flavours.

Prep time: 15 min
Baking time: 1 hour 5 min
Total time: 1 hours 20 min
Yield: 6 servings
Utensils: Rectangular baking dish, mixing bowl, measuring cup, measuring spoon, one long, slender spoon for filling.

Ingredients:
Russet potato: 1 (about 8 oz)
Garlic clove: 1
Sea salt: 1/4 tsp
Fruity extra-virgin olive oil: 2 Tbsp
Fresh-cooked crabmeat of your choice: ¼ lb
Piquillo peppers: 1 (12 oz) jar
Extra virgin olive oil: For greasing the pan and drizzling

Instructions

  • 1

    Preheat the oven to 425 degrees Fahrenheit.

  • 2

    Take a fork and pierce the skin of the russet potato in a few places. Place the potato in a small oven proof pan and bake for about an hour, until it is knife tender.

  • 3

    Remove the potato from the oven and reduce the temperature to 350 degrees Fahrenheit.

  • 4

    Let the baked potato cool on the pan. Once the potato is cool enough to handle, cut it in half lengthwise and scoop the pulp into a bowl.

  • 5

    Combine garlic clove and a pinch of salt in the mortar and mash with a pestle until you get a smooth paste. Also add two tablespoons of fruity extra virgin olive oil to the mortar and mix well.

  • 6

    Transfer this garlic and olive oil paste to the bowl with the baked potato pulp and mix thoroughly.

  • 7

    Remove shell fragments from the crabmeat, add it to the potato mixture and mix gently, making sure the crabmeat has been evenly distributed.

  • 8

    Take a baking dish large enough to hold the Piquillo peppers comfortably in a single layer and grease its bottom with extra virgin olive oil.

  • 9

    Open the tin of peppers and drain the liquid. Take a long slender spoon and carefully stuff the peppers with the potato and crabmeat mixture.

  • 10

    Once you are done stuffing the peppers, set them on the greased baking tray in a single layer.

  • 11

    Drizzle the peppers lightly with olive oil and place the baking tray in the oven preheated at 350 degrees Fahrenheit for about 5 minutes or until the stuffing inside the peppers is heated through.

  • 12

    Move the stuffed, baked peppers to individual plates and serve immediately.

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