For a few days, I’ve been craving stuffed vegetables but not the usual meat fillings. First, I thought about what kind of vegetable to cook. Today, I was at the Coop, and there were beautiful red and yellow peppers in front of me… grabbed them! Then, passing by the fish counter, the cod fillets were right there, and I thought they might not be so bad to stuff the peppers. So I prepared everything raw and with the addition of a few other flavors like Capuliato, the Baked Peppers Stuffed with Cod were born. I must say this dish turned out delicious, with a really special taste.
Recipe as of 05/10/2017 updated
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.85 (Kcal)
- Carbohydrates 12.86 (g) of which sugars 6.61 (g)
- Proteins 20.92 (g)
- Fat 12.39 (g) of which saturated 2.84 (g)of which unsaturated 2.26 (g)
- Fibers 3.51 (g)
- Sodium 1,217.40 (mg)
Indicative values for a portion of 297 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 peppers (red and yellow)
- 14 oz cod fillet
- 1 red Tropea onion
- 10 Taggiasca olives (pitted)
- 0.35 oz salted capers
- 1 tbsp sun-dried tomatoes in oil (or 1 tablespoon of Capuliato)
- 0.7 oz Pecorino Romano cheese
- 0.7 oz stale bread
- 1 tsp oregano
- 2 tbsp extra virgin olive oil
- 0.28 oz fine salt
- 0.21 oz breadcrumbs
- 1 egg
Tools
- Cutting board
- Parchment paper
- Baking pan 10×7 inches
- Bowl
- Wooden spoon
Steps
Wash the peppers well and cut them in half vertically. With a knife, remove all the white parts and seeds to prepare them for stuffing.
Wash and dry the cod fillet. Check carefully for any bones and remove them. Cut it into pieces and put them in the mixer along with the onion, olives, rinsed capers, sun-dried tomatoes or Capuliato if you prefer, Pecorino cheese, stale bread, oregano, and a little salt. Start the mixer and chop everything, but not too finely.
Pour the mixture into a bowl and add the egg. Mix well, check if more salt is needed, and with a spoon, stuff the peppers. Place everything on the baking tray lined with parchment paper and slightly greased. Sprinkle breadcrumbs over the peppers and drizzle a little oil. Preheat the oven to 392 degrees Fahrenheit and bake for 50 minutes. Serve the Baked Peppers Stuffed with Cod hot, but they aren’t bad even warm or reheated.
