Kalamazoo K1000HB-2-NA, Use And Care Manual

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Directions
To make the crab filling, combine the grated cheeses, sour cream, parsley,
panko, crab meat and salt in a bowl. Crush the garlic and finely grate the zest of
one lemon into the bowl. Stir to combine.
Use a paring knife to cut off the end of each pepper and discard the stem. Use
the handle of a small teaspoon to remove the ribs inside each pepper, taking
care not to damage the fruit. Use your fingers to gently fill each pepper with
crab filling.
Prepare the grill for direct grilling over a hot fire, about 500°F. I recommend a
charcoal fire for extra flavor.
Cut the remaining lemon in half through the equator and grill with the cut-
side facing down on the grill grate. Grill the stuffed peppers over the fire.
Turn occasionally until the filling is heated through and the peppers are nicely
marked, about 8 minutes.
Serve peppers hot on a platter with the grilled lemon halves. Squeeze lemon
over the tops for a bright citrus finish.
Serves 8
1 cup finely grated fontina cheese,
about 4 ounces
½ cup finely grated Pecorino Romano
cheese, about 2 ounces
½ cup sour cream
2 tablespoons chopped fresh parsley
½ cup panko bread crumbs
½ pound cooked jumbo lump crab
meat
½ teaspoon fine sea salt
2 cloves garlic
2 lemons
16 mini sweet peppers
Crab-Stuffed Mini Sweet Peppers
This easy-to-make grilled appetizer is sure to delight. Miniature peppers have a sweeter,
fruitier taste than a bell pepper and take a delicious charred flavor when combined with the
magic of a hot grill. These are stuffed with a simple but flavorful mixture of lump crab meat,
fontina cheese, bread crumbs, lemon zest and parsley.