Stuffed Peppers with Crab and Prosciutto

Ingredients:

• 450 g of lump crab meat
• 1 cup crushed cornflakes
• 170g thin slices of prosciutto, cut into 1cm pieces.
• 2 tablespoons mayonnaise
• 4 green onions, thinly sliced ​​(0.5 cup)
• 1 large egg, room temperature
• 1/8 - 1/4 tsp cayenne pepper (optional)
• 2 small red bell peppers, stemmed, halved crosswise, and seeded and core removed
• 2 small yellow bell peppers, stemmed, halved crosswise, seeds and membranes removed
• Olive oil to drizzle
• 1.5 cups lightly salted vegetable or chicken broth

Preparation:

1. Position a rack in the lower third of the oven and preheat the oven to 200°C.
2. In a medium bowl, combine crab, cornflakes, half the prosciutto, mayonnaise, green onions, egg, 1 teaspoon salt, and cayenne pepper, if using.
3. Spoon the filling evenly over the bell pepper halves. Place the remaining prosciutto on top of the filling and drizzle with olive oil. Arrange the stuffed peppers in a single layer in a 9 x 13-inch glass baking dish or a small roasting pan. Pour the broth around the peppers. Bake until the peppers are tender, 40 to 45 minutes.
4. Transfer to a platter and serve.