Smoked Fish Stuffed Peppers Serves 4
Ingredients:
- 1 150g (5oz) dyed smoked haddock fillet, defrosted, skinned and cubed
- 1 125g packet savoury golden rice with peas, sweet peppers, carrot and onion
- 2 large red peppers or 4 large flat mushrooms
- 4 15ml spoon (4 tbsp) olive oil
Method
- Pre-heat the oven to 180°C/ 350°F, Gas Mark 4
- Cook the savoury rice as per packet instructions.
- Stir the fish into the rice.
- Cut the peppers in half lengthwise or clean mushrooms and remove the centre stalk. Brush the oil over the base of an ovenproof dish, approximately 20cm x 20cm (8” x 8”) and place the peppers or mushrooms inside.
- Stuff the rice and fish mixture equally into the vegetables and drizzle the remaining olive oil over the top. Bake in the oven for 30-40 minutes until golden.
- Serve with a green salad.
Recipe kindly donated by The Seafish Industry
