MORRON BELL PEPPERS STUFFED WITH CHEESE CREAM WITH CRAB AND FISH ROE.
In summer, light dishes are preferred, better if they are easy to prepare. We propose you a great alternative to salads.
MORRON BELL PEPPERS STUFFED WITH CHEESE CREAM WITH CRAB AND FISH ROE.
In summer, light dishes are preferred, better if they are easy to prepare. We propose you a great alternative to salads.
1 jar of red bell morron pepper from the Ebro Valley, Bajamar
1 can of crabmeat or 6 surimi bars
Cream cheese or mascarpone or cream of skimmed cheese (sold in tubs) for a lighter version
Fish roe
Olive oil
Chop the crab (or in a more inexpensive version the crab sticks).
Mix with cream cheese, Philadelphia type, mascarpone, or with light cream cheese.
Fill the peppers, and top with a teaspoon of fish roe and a drizzle of olive oil and that’s it!