Conch And Callaloo Stuffed Peppers (conch And Callaloo Stuffed Peppers)
This Conch and Callaloo Stuffed Peppers recipe is a delicious and flavorful dish from Cayman Islands Cuisine. The combination of conch and callaloo creates a unique and authentic Caribbean flavor that is sure to impress your family and friends.
Ingredients
- 4 large bell peppers
- 1 lb conch, chopped
- 1 cup callaloo, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked rice
- 1 cup coconut milk
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F.
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, sauté the conch, callaloo, onion, and garlic until the conch is cooked through and the vegetables are tender.
- Stir in the cooked rice, coconut milk, thyme, salt, and pepper. Cook for an additional 5 minutes.
- Stuff the bell peppers with the conch and callaloo mixture and place them in a baking dish.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
- Serve the stuffed peppers hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 12g
Supplies
Baking dish Foil
Tools
Skillet Knife Cutting board
Serving suggestions
Serving suggestions: Serve the Conch and Callaloo Stuffed Peppers with a side of fresh salad or steamed vegetables for a complete meal.
Tips & tricks
Tips: Make sure to chop the conch and callaloo finely for a more even and flavorful stuffing.
Cost
$20