Description
A little twist on the classic stuffed pepper.
Ingredients
Scale
For cashew sauce:
- 1 cup cashews, soaked (10 hours or overnight)
- 1 cup crème fraîche
- 3/4 tsp sea salt
- 1 tbsp sherry
For pepper filling:
- 2/3 cup olive oil
- 2 shallots, minced
- 1 Granny Smith apple, small dice
- 3 garlic cloves, minced
- ½ cup dried apricots, fine-chopped
- 1 cup cooked crabmeat
- 1 cup cooked octopus
- 1 cup cooked chopped shrimp
- 1 tsp sea salt
- 1/2 tsp white pepper
For the peppers:
- 4 to 6 poblano peppers, roasted and peeled
- 1 cup coconut oil (with high smoking point)
For garnish:
- Orange segments and mint
Instructions
- Soak cashews overnight.
- Blend together the ingredients for cashew sauce on low in a blender, until completely smooth and silky.
- In a sauté pan on medium heat, add oil, shallots, apple, garlic, and apricots. Sauté until translucent (no browning). Add seafood in to heat and soften, 4 to 5 minutes longer. Season with sea salt and white pepper to taste.
- In a cast-iron pan over high heat or on the grill, cover the peppers in coconut oil and roast the until equally blistered, about 15 minutes. Once all skin is completely charred through in all spots, remove from heat and put in a container with a lid to steam for about 10 minutes.
- Take the pepper from the container and remove some of the char – about 80% of it – being careful not to rip the peppers. Make a slit from top to bottom and remove pit and seeds. Do not rinse pepper in the sink, this removes the flavor!
- Stuff the peppers with seafood mixture. Place on a plate, pour cashew sauce over it, and garnish with orange segments and mint.