RECIPE: Red Peppers Stuffed with Crabmeat and Steamed Collards

We've decided to trim our waistlines. Because we love to cook and eat tasty food, we do not plan to sacrifice taste. I want to share a recipe for a dish that is delicous but very low in calories. This is enough for 2 people.

Ingredients
1 small bunch fresh tender collards
8 baby carrots
Lemon juice
Pinch baking soda
Cayenne pepper
1 teaspoon Splenda®
Salt substitute
2 teaspoons extra virgin olive oil
1 large tender red bell pepper
1 can (6 ounces) crabmeat
2 teaspoons balsamic vinaigrette
Seasoned salt
1 small red onion
Madras curry

Preparation
First, you will need to steam some collards and carrots. Select some tender fresh collards. Wash the leaves, remove the stems, and roll the leaves like cigars. Cut then in tiny ribbons. I prefer to use kitchen scissors; however, I have observed cooks who used a cutting board and knife.

Place the collards and about 8 baby carrots in a steamer. Put enough water to allow the vegetables to steam until they are tender. My steamer needs about 15 minutes of cooking time to accomplish the task. Sprinkle a generous amount of lemon juice and a tiny pinch of baking soda over the collards. If the manufacturer's instructions allow you, place some seasonings directly over the collards. I like a shake of cayenne pepper, some black pepper, a teaspoon of Splenda®,and some salt subsitute. Or you may want to sprinkle some collard seasoning mix. (Refer to the post on June 29 for the collard seasoning mix recipe.)

If you are not allowed to add stuff like that while the collards are steaming, toss them in after the collards cook. You will be amazed at the tenderness of steamed collards. After you remove them from the steamer, toss 2 teaspoons of extra virgin olive oil into the mix.

Next, cut a large tender red bell pepper lengthwise. Remove the seed and ribs. Microwave the pepper until it is al dente.

Meanwhile, rinse a 6-ounce can of crabmeat in the collander to remove excess salt. Add 2 teaspoons of balsamic vinaigrette, a shake of seasoned salt,a shake of basil, and any other seasoning you may want. I needed more cayenne! Mix the spices with the crabmeat, and lightly toss the collards into the mix. Set the carrots aside. Gently spoon the mixture into the pepper halves.

Microwave the stuffed pepper halves until they are warm throughout. While they are cooking, slice a red onion.

Make it look pretty. Place the pepper halves on small individual plates. Garnish them by placing carrots around them and raw onion rings on top. Sprinkle a shake of Madras curry over the top.

You may not want to tell the person who shares this dish with you that it is slimming food. For more dietary information, please contact me at mcheatham@cox-internet.com.

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