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Jon Rachiele
Stuffed peppers with cod
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Ingredients
Directions
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Halve the red peppers in the length and remove the seeds. Leave the stems. Put the half peppers in a frying pan and pour a small amount of water on the bottom. Heat the peppers covered until they are al dente.
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Cut the yellow pepper into small cubes and finely chop the oregano. In a bowl, mix 2 tablespoons of lemon juice with lemon zest, olive oil, paprika powder, thyme, oregano, salt and freshly ground pepper.
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Cut the cod into cubes of 1 cm and scoop them with the yellow pepper cubes through this dressing.
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Fill the peppers high with the cod mixture and put them side by side in the oven dish.
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Pour the wine or 100 ml of water on the bottom of the baking dish and slide the dish in the middle of the oven. Switch on the oven at 200 ° C and let the stuffed peppers cook for 25-30 minutes. Tasty with couscous.
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Nutrition
200Calories
Fat14% DV9g
Protein46% DV23g
Carbs2% DV6g
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