Fish Stuffed Peppers With Orzo Recipe

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Servings: 4


Cost per serving $3.00 view details
  • 8 lrg Chiles, or possibly
  • 8 x Long, slender sweet peppers, or possibly
  • 4 lrg Bell peppers
  • 1 lb Rockfish or possibly lingcod filet
  • 1 Tbsp. Chopped garlic
  • 1/2 tsp Salt
  • 1 Tbsp. Lemon juice
  • 1/2 tsp Grnd coriander seed Freshly grnd pepper to taste
  • 3 Tbsp. Every day extra virgin olive oil
  • 1/2 c. Loosely packed basil leaves
  • 2 ounce Orzo, rosmarino or possibly other rice-sized dry pasta
  • 3 x Garlic cloves, sliced
  • 1 1/2 c. Seeded, coarsely minced tomato
  • 2 Tbsp. Extra-virgin extra virgin olive oil Roast, peel and seed the peppers


  1. Rinse the fish, pat dry and cut into pcs to fit comfortably inside each pepper. Combine chopped garlic and salt in a medium bowl and mash to a paste with the back of a spoon.
  2. Add in the lemon juice, coriander, pepper and 1 Tbsp. extra virgin olive oil and stir to combine. Bruise 3 or possibly 4 of the basil leaves and add in them to the marinade. Add in the fish pcs, toss gently to coat proportionately, and marinate for 1 to 2 hrs.
  3. Cook the pasta till just done, drain, and rinse with cool water.
  4. Hot the peppers (loosely covered to prevent drying) and serving plates in a low oven.
  5. Heat 2 skillets over medium-high heat, 1 for the fish (nonstick if possible) and 1 for the sauce. Remove the fish from its marinade and add in it to the dry skillet.
  6. Add in the remaining 2 Tbsp. extra virgin olive oil to the other skillet, add in the sliced garlic and cook till it begins to color. Immediately add in the tomatoes and pasta and toss to coat proportionately. Add in the basil leaves, remove from the heat, and season to taste.
  7. Spread the contents proportionately on the plates and lay the peppers on top.
  8. As the fish pcs are done, tuck them inside the the peppers.
  9. Drizzle or possibly brush the tops of the peppers with the extra-virgin oil and serve.
  10. Serves 4.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 323g
Recipe makes 4 servings
Calories 218  
Calories from Fat 23 11%
Total Fat 2.57g 3%
Saturated Fat 0.52g 2%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 368mg 15%
Potassium 924mg 26%
Total Carbs 22.45g 6%
Dietary Fiber 4.1g 14%
Sugars 7.5g 5%
Protein 25.23g 40%
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