Lada Isi Konk Dan Callaloo (conch And Callaloo Stuffed Peppers)
Lada Isi Konk dan Callaloo (Conch and Callaloo Stuffed Peppers) is a delicious and flavorful dish from Turks and Caicos Cuisine. This recipe combines the tender meat of conch with the earthy flavors of callaloo, all stuffed into sweet bell peppers and baked to perfection.
Ingredients
- 4 conch, cleaned and diced
- 1 cup callaloo, chopped
- 4 bell peppers, halved and seeded
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tomato, diced
- 1 cup cooked rice
- 1/4 cup coconut milk
- 1/4 cup bread crumbs
- Salt and pepper to taste
Instructions
- In a skillet, sauté the onion and garlic until translucent.
- Add the diced conch and cook until slightly browned.
- Stir in the chopped callaloo, tomato, and cooked rice. Cook for 5 minutes.
- Pour in the coconut milk and bread crumbs, and season with salt and pepper.
- Preheat the oven to 375°F (190°C).
- Stuff the halved bell peppers with the conch and callaloo mixture.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop and Oven
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Baking dish Skillet Cutting board Knife Measuring cups and spoons
Tools
Oven Stovetop
Serving suggestions
Serve the Lada Isi Konk dan Callaloo with a side of steamed rice and a fresh green salad.
Tips & tricks
For a spicier kick, add some chopped Scotch bonnet pepper to the conch and callaloo mixture.
Cost
$20