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  • Bell Peppers Stuffed With Ocean Perch

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    Bell Peppers Stuffed With Ocean Perch
    Servings: 2
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2/3 lb Perch fillets, cut in 1/2" pcs
    • 2 x Bell peppers, green, red, yellow
    • 2 x Tomatoes
    • 2 Tbsp. Bacon, diced
    • 1 Tbsp. Onion, minced
    • 1 1/2 Tbsp. Celery, minced
    • 1 1/2 Tbsp. Chili sauce
    • 1/2 tsp Salt
    • 1 1/2 Tbsp. Black pepper
    • 1/2 x Clove Garlic, crushed
    • 2 Tbsp. Butter, melted
    • 1/2 c. Dry bread crumbs

    Directions

    1. Cut tops off peppers and remove seeds. Cut tops off tomatoes. Parboil in lightly salted water for approximately 7 min, and drain. Fry bacon till crisp. Add in onion, celery, chili sauce, salt, pepper, and fish. Simmer 10 min, then stuff into peppers.
    2. Let garlic stand in butter about 10 min. Remove garlic and combine butter with bread crumbs. Spread half of the mix over the peppers.
    3. 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 min.
    4. Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.
    5. NOTES : The original recipe calls for frzn ocean perch, but most fresh or possibly frzn fish is good. I've used flounder and cod.

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