The height of fall fishing is here, and with all that fish you’re catching and cooking up, comes leftovers. Leftovers are the best beginnings for appetizers. Sometimes a “little bit of this” and a “little bit of that” can easily come together to create a dish that doesn’t even resemble what it was the night before.
Reheating fish can be tricky, but mixed into a pepper filling helps retain the moisture and keeps the flavor fresh. This fill-ing can also be used to stuff larger bell peppers to serve as an entree.
Be it great eating Buoy 10 Chinook salmon, coho, trout, summer steelhead, or any fish you might have in the freezer, including bottom fish, this recipe is sure to be a hit.
- 1 cup cooked, flaked fish
- 10-14 mini peppers
- 1 cup cooked, cooled rice
- 1/2 cup tomato salsa
- 1/2 cup sour cream or Greek yogurt
- 2 tablespoons minced herbs (parsley, basil, and/or cilantro)
- 2 cloves garlic, minced
- 1/2 cup grated cheese (cheddar, jack and/or Parmesan)
- Additional cheese for sprinkling
- Additional herbs for garnish
Cut mini peppers in half long ways and remove seeds. In a medium bowl, mix rice, salsa, sour cream or Greek yogurt, herbs, garlic and grated cheese until combined. Gently fold fish into the rice mixture. Stuff each pepper and place on a baking sheet. Sprinkle with more cheese and bake in a pre-heated 350º oven 12-14 minutes.
Peppers can also be cooked on a grill over indirect heat. Garnish with additional herbs and serve warm or at room temperature.
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