Sweet Red Peppers Stuffed with Lagostino Tails

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Lagostino is a very buttery, sweet kind of seafood and its taste resembles lobster. This low-carb appetizer can be served over a bed of greens as a first course, with a buttery glass of Chardonnay.

Serves 4



Preheat oven to 350 degrees F for 10 minutes. In a large baking dish, mix the sweet red peppers with 2 tablespoons olive oil. Roast for 12-15 minutes, or until soft. Remove from oven and set aside.

In a medium size skillet, heat the remaining olive oil until shimmering. Sauté the onion for 2 minutes, then add the garlic and spinach and sauté for two more minutes. Add the white wine and cook for another minute. Reduce the heat to low.

In a small bowl, whisk the milk and flour until totally incorporated. Constantly stirring, slowly pour the milk and flour mix in the skilled, until it thickens. Keep stirring and cook for another minute. Remove from heat and season with salt and pepper. Fold in the lagostino tails, scallions, and Panko breadcrumbs.

Fill each half of the sweet red peppers with about ¼ cup of lagostino filling. Arrange the sweet red peppers, filling side up, on a large shallow baking pan.  Sprinkle with Panko breadcrumbs and broil until golden on top, 2 to 3 minutes. Remove from oven and serve it immediately with a dollop of crème fraîche on top.


*Lagostino tails are a very buttery and sweet kind of seafood. They are similar to lobster in taste but more affordable. Unfortunately finding it fresh is not a very easy task. I purchase my lagostino tails pre-cooked at Trader Joe’s and they are really good - although I recommend you buy it fresh if you can find it.

Nutrition Facts:

4 Servings

Amount Per Serving (without crème fraîche)

Calories 202.8
Total Fat 11.0 g
Cholesterol 31.4 mg
Sodium 192.1 mg
Potassium 387.9 mg
Total Carbohydrate 14.4 g
Dietary Fiber 2.6 g
Sugars 1.0 g
Protein 11.3 g

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