Stuffed peppers with fish and shrimps

Make sure the cream cheese is at room temperature.

Grate the lemon and squeeze it out.

Finely chop the dill.

Preheat the oven to 200 ° C.

Cut the peppers in the length and carefully remove the seeds and seeds.

Place the peppers on the baking sheet and roast them almost ten minutes.

Drain the peppers inverted on kitchen paper.

If necessary, cut the skin of the salmon fillet and cut the salmon and the cod fillet into cubes of about one and a half cm.

Mix them in a bowl with the shrimp, lemon zest, a tablespoon of lemon juice, half of the dill, olive oil, some salt and pepper.

In a bowl, beat the cream with the cream cheese, the rest of the dill, some salt and pepper with the hand mixer airy.

Heat the oven to 200 ° C again.

Grease four individual oven dishes and place the peppers in them.

Fold open the peppers and spoon in the fish mixture.

Spread the cream cheese mixture over the entire length of the peppers.

Put the bowls in the oven and fry the peppers with fish in ten to fifteen minutes.

Remove the dishes from the oven and garnish the peppers with a tuft of rocket.