Pasta and Fish Stuffed Peppers Recipe


MethodMain Ingredient


 Green peppers3 Medium
 Red peppers3 Medium
 Butter3 Tablespoon
 White onions3 Small, chopped
 Celery rib with leaves2 Small, chopped
 Flour2 Tablespoon
 Tomato juice1 Cup (16 tbs)
 Cooked fish1 1⁄2 Cup (24 tbs), diced (Cod, Haddock, Etc.)
 Cooked tubettini2 Cup (32 tbs), drained, cooked very al dente (A Tiny, Hollow Pasta)
 Salt1 Teaspoon
 Tabasco sauce1⁄2 Teaspoon
 Breadcrumbs3⁄4 Cup (12 tbs), blended with 1 tablespoon of melted butter
 Melted butter1 Tablespoon (Blended With Bread Crumbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1651 Calories from Fat 550

% Daily Value*

Total Fat 63 g96.2%

Saturated Fat 33.2 g166.2%

Trans Fat 0 g

Cholesterol 327.6 mg

Sodium 2440.6 mg101.7%

Total Carbohydrates 204 g68.1%

Dietary Fiber 25.7 g103%

Sugars 54.9 g

Protein 76 g151.1%

Vitamin A 332.3% Vitamin C 1536%

Calcium 31.8% Iron 70%

*Based on a 2000 Calorie diet


Place the peppers in a pot of simmering salted water and cook until they can almost be pierced with a fork.
They should not be tender, as they will be cooked some more.
Drain the peppers.
In a saucepan, melt the butter, and saute the onions and celery until soft.
Blend in the flour and the tomato juice, a little at a time, until the sauce is smooth and thickened.
Mix in the fish, pasta, salt, and Tabasco sauce.
Taste for seasoning.
Stuff the peppers; top with the breadcrumbs, and in a baking dish, its bottom covered with hot water, bake, uncovered, in a preheated 375-degree oven for 20 minutes, or until the crumbs are brown.