👨‍🍳 Instruktioner

1. 1

   Preheat oven to 190°C (375°F). Cut the tops off the bell peppers and scoop out the seeds and membranes. Blanch the peppers in boiling water for 5 minutes, then drain and set aside.

   💡 Proffstips: Blanching the peppers helps them cook more evenly and makes them easier to stuff.
2. 2

   Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Don't overcook the garlic, as it can become bitter.
3. 3

   Add the chopped shrimp, mussels, and crab meat to the skillet. Cook for 2-3 minutes until heated through. Remove the seafood mixture from the skillet and set aside.

   💡 Proffstips: Ensure all seafood is cooked and chopped into bite-sized pieces.
4. 4

   In the same skillet, add the flour and whisk it into the pan drippings to form a roux. Gradually whisk in the milk and white wine until a smooth, thick sauce forms. Cook for 2-3 minutes, stirring constantly.

   💡 Proffstips: Whisking continuously prevents lumps from forming in the sauce.
5. 5

   Return the seafood mixture to the skillet with the sauce. Stir in the chopped parsley, salt, and pepper. Mix well to combine.

   💡 Proffstips: Taste and adjust seasoning as needed.
6. 6

   Carefully spoon the seafood filling into the blanched bell peppers. Place the stuffed peppers in a baking dish. If desired, sprinkle with breadcrumbs and grated cheese.

   💡 Proffstips: Don't overfill the peppers, as the filling may expand slightly during baking.
7. 7

   Bake for 25-30 minutes, or until the peppers are tender and the filling is bubbly and lightly golden on top.

   💡 Proffstips: Baking time may vary depending on the size of the peppers and your oven.
8. 8

   Let cool slightly before serving. Garnish with extra parsley if desired.

   💡 Proffstips: These are delicious served with a side salad or crusty bread.