Mini Peppers with Fish Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
ready in 12 h. 55 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cups salt cod (soaked in cold water overnight, then drained and rinsed a few more times)
- 2 Plum tomato (seeded and roughly diced)
- 1 cup Spinach
- 1 parsley (roughly chopped)
- ⅜ cup olive oil
- 8 small, red Bell pepper tops removed (but reserved) with seeds and insides scooped out
- salt
- peppers
Preparation steps
1.
Pre-heat the oven to 200°C | 400F | gas 6.
2.
Place the salt cod in a large mixing bowl and flake using a fork. Add the diced tomato, spinach leaves, chopped parsley and seasoning.
3.
Mix well and spoon into the main cavity of the peppers. Arrange in a roasting/gratin dish and drizzle generously with the olive oil.
4.
Season the peppers well, then arrange the reserved pepper tops back in place on top.
5.
Roast for 25-30 minutes until the filling is hot and the peppers are softened.
6.
Remove and leave to stand for a few minutes before serving.
