Stuffed Peppers With Crab Salad - cooking recipe

Ingredients

1 None red pointed pepper
150 g romaine lettuce, chopped
30 g tinned corn, drained
75 g crab meat
1 tsp mustard
1 1/2 tsp white wine vinegar
1 1/2 tsp olive oil
1/2 tsp honey
1/2 small punnet of cress

Preparation

Mix mustard, vinegar, oil and honey and season. Toss with diced pepper, lettuce, corn and crab then fill bottom 2/3 of pepper and garnish with watercress.