Manus Stuffed Peppers with Fish Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 half bell peppers, red, washed and pitted
- 150 g cod fillet (s)
- 60 g rice, cooked
- 1 ½ tablespoon tomato paste
- 2 teaspoons capers
- 1 tablespoon parsley, chopped
- salt and pepper
- 2 teaspoons vegetable oil
- 2 medium onion (s)
- 1 small clove garlic
- 1 large carrot (s)
- 3 tomato (s)
- 75 g zucchini
- 250 ml vegetable stock, (instant)
- 1 tablespoon sour cream
Print Recipe
Pin Recipe Instructions
- Salt the inside of the peppers. Cut the fish fillet into small cubes and mix with the rice, tomato paste, capers, parsley, salt and pepper. Divide the mixture between the three pepper halves.
- Cut the onions, garlic and zucchini into cubes. Peel the carrot and cut into small slices. Heat the oil in a pot. Sweat the diced vegetables. Chop the tomatoes and add them. Top up everything with vegetable stock. Place the stuffed peppers on top and cover and simmer gently for 40 minutes.
- Then remove the peppers and add the sour cream. Then puree everything with the blender.
- That gives a nice, creamy sauce without flour or sauce thickener. If necessary, season again with salt, pepper or instant vegetable stock. Put the peppers back in and bring to the boil again.
- This goes well with rice, potatoes or puree.
- The dish is enough for 2 - 3 people.
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