Fish Stuffed Peppers
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
4 large sweet peppers
1/4 cup long grain rice, cooked
1 teaspoon Dijon mustard
2 ounces shredded cheese - divided use
2/3 cup mushrooms, sliced
Chopped fresh flat-leaf parsley, for garnish
2/3 cup créme fraîche
1/4 cup dry white wine
1 pound haddock fillets, skinned and cubed
Salt and ground black pepper to taste
- Slice the top off the peppers; reserve pepper tops. Remove seeds and core. Microwave* on HIGH for 6 minutes.
- Combine sauce ingredients in a small bowl, mixing well.
- In another bowl, mix together the rice, mustard, half of the cheese, mushrooms and the sauce ingredients. Stir in the fish; season with salt and pepper.
- Stuff the pepper with the fish mixture, sprinkle the remaining cheese on top and replace "pepper top lid". Place in a suitable dish and microwave on HIGH uncovered, for 6 minutes.
Makes 4 servings.
*Microwave Power: 800 watt.
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Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.