Pasta and Fish Stuffed Peppers Recipe
Ingredients
| 3 medium-sized green peppers | ||
| 3 medium-sized red peppers | ||
| Butter | 3 Tablespoon | |
| White onions | 3 Small, chopped | |
| Celery leaves | 2 Small, chopped | |
| Flour | 2 Tablespoon | |
| Tomato juice | 1 Cup (16 tbs) | |
| Haddock fish | 1 1/2 Cup (16 tbs), diced | |
| Tubettini | 2 Cup (16 tbs), drained | |
| Salt | 1 Teaspoon | |
| Tabasco sauce | 1/2 Teaspoon | |
| 3/4 cup of breadcrumbs, blended with 1 tablespoon of melted butter | ||
Directions
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.
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.
Chef
