Recipe for Stuffed Piquello Peppers with Lump Crab Meat

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Yield:

1 servings

Ingredients:

Amount	Ingredient
6 tbl	Olive oil
2 tbl	Shallot, (peeled)
10 oz	Arborio, (risotto) rice
3 oz	White wine
16 oz	Clam juice
	Salt
	Pepper
4 tbl	Aged Parmesan cheese
4 tbl	Plugra butter
10 oz	Lump crabmeat
3 x	Piquello peppers
	----------------- BLACK BEAN SAUCE ----------------
4 tbl	Olive oil
1 x	Spanish onion, (chopped)
2 sprg	fresh rosemary
8 oz	Black turtle beans
1 x	Jalapeno pepper, (chopped)
32 oz	Clam juice
	Salt and pepper
4 oz	Heavy cream

Instructions:

Instructions: Heat olive oil in a saucepan. Add shallots and arborio rice and sweat. Then add white wine and clam juice and cook rice until tender (not chewy). Add salt, pepper, Parmesan, butter and crabmeat. Let rest for 15-20 minutes.

Add risotto into the piquello peppers.

BLACK BEAN SAUCE:
Heat olive oil in a saucepan. Add onion and fresh rosemary and sweat. Then add black beans, jalapeno, and clam juice. Cook until beans are tender. Add salt and pepper and heavy cream. Garnish with cilantro.

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