Sweet peppers stuffed with crab-corn salad

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 1
  • 1 red bell pepper (150 g)
  • 1 (approx. 150 g) pink romaine lettuce heart
  • 75 g North Sea crab meat
  • 30 g Vegetable maize (canned)
  • 1 TEASPOON Mustard
  • 1 1/2 TSP. White wine vinegar
  • 1 1/2 TSP. Olive oil
  • 1/2 TEASPOON Honey
  • 1/2 Beet Cress

Directions

  1. 1

    Wash the peppers and grate them dry. Cut off about 1/3 of the pepper lengthwise, leaving the stem and tip whole. Remove seeds from the bell pepper. Cut off pieces of paprika into cubes. Wash the salad, shake dry and cut into strips. Wash crabs and pat dry

  2. 2

    Mix mustard, vinegar, oil and honey, season with salt and pepper. Mix paprika, lettuce, crab, corn and vinaigrette and fill the pepper with it. Sprinkle salad with kesse. Add the rest of the salad

Nutrition Facts

KCAL
220 kcal
CARBS
16 g
FATS
10 g
PROTEINS
19 g