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Bell Peppers Stuffed with Ocean Perch

2/3 lb Perch fillets; cut in 1/2" pieces
2 Bell peppers; green, red, yellow
2 Tomatoes
2 tb Bacon; diced
1 tb Onion; chopped
1 1/2 tb Celery; chopped
1 1/2 tb Chili sauce
1/2 ts Salt
1 1/2 tb Black pepper

1/2 Clove Garlic; crushed
2 tb Butter; melted
1/2 c Dry bread crumbs

Cut tops off peppers and remove seeds. Cut tops off tomatoes. Parboil in lightly salted water for approximately 7 minutes, and drain. Fry bacon until crisp. Add onion, celery, chili sauce, salt, pepper, and fish. Simmer 10 minutes, then stuff into peppers.

Let garlic stand in butter about 10 minutes. Remove garlic and combine butter with bread crumbs. Spread half of the mixture over the peppers. Slice the tops off the tomatoes and spread the rest of the bread crumbs over them. Grease a shallow casserole and arrange peppers and tomatoes in it. Bake for 20 to 25 minutes.

Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.

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