Zarwitch
06-02-2001, 07:55 AM
Group: WW At Home
Bell Pepper Stuffed with Ocean Perch
Servings: 1; Serving Size: 1 pepper
Weight Watchers Info: Calories: 331; Fat: 11; Fiber: 4 = 7 points
Ingredients:
-------- ------------ --------------------------------
1 large Bell pepper -- red, yellow, or green
PEPPER STUFFING
5 ounces Ocean perch fillets -- cut in 1/2" pieces
1 tablespoon Onion -- chopped
1 tablespoon Celery -- chopped
1 tablespoon Chili sauce
1/4 teaspoon Salt
1 teaspoon Black pepper
TOPPING
1/2 teaspoon Garlic powder
2 teaspoons Butter -- melted
3 tablespoons Bread crumbs
Directions:
1. Preheat oven to 350F.
2. Cut top off pepper and remove seeds.
3. Parboil pepper in lightly salted water for approximately 7 minutes, and drain.
4. Put onion, celery, chili sauce, salt, pepper, and fish in a sauce pan and simmer 10 minutes.
5. Stuff mixture into pepper.
6. Mix topping ingredients together.
7. Spread the crumb mixture over the pepper.
8. Spray a shallow casserole with cooking spray and place pepper in it.
9. Bake for 20 to 25 minutes.
Recipe By: James Beard
Source: The Best of Beard
Serving Ideas: Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.
NOTES: The original recipe calls for frozen ocean perch, but I've used various types of fresh fish such as flounder, grouper, amberjack, and mahi-mahi.
The original recipe takes 1 tablespoon of diced bacon and fries it crisp before adding the filling ingredients to the pan. This adds a very nice flavor to the dish if you can afford the fat and points that the bacon adds.
I prefer to use red and/or yellow peppers for this. The sweetness complements the fish better than green peppers.
(Complete nutritional information and/or MasterCook format available upon request)
Bell Pepper Stuffed with Ocean Perch
Servings: 1; Serving Size: 1 pepper
Weight Watchers Info: Calories: 331; Fat: 11; Fiber: 4 = 7 points
Ingredients:
-------- ------------ --------------------------------
1 large Bell pepper -- red, yellow, or green
PEPPER STUFFING
5 ounces Ocean perch fillets -- cut in 1/2" pieces
1 tablespoon Onion -- chopped
1 tablespoon Celery -- chopped
1 tablespoon Chili sauce
1/4 teaspoon Salt
1 teaspoon Black pepper
TOPPING
1/2 teaspoon Garlic powder
2 teaspoons Butter -- melted
3 tablespoons Bread crumbs
Directions:
1. Preheat oven to 350F.
2. Cut top off pepper and remove seeds.
3. Parboil pepper in lightly salted water for approximately 7 minutes, and drain.
4. Put onion, celery, chili sauce, salt, pepper, and fish in a sauce pan and simmer 10 minutes.
5. Stuff mixture into pepper.
6. Mix topping ingredients together.
7. Spread the crumb mixture over the pepper.
8. Spray a shallow casserole with cooking spray and place pepper in it.
9. Bake for 20 to 25 minutes.
Recipe By: James Beard
Source: The Best of Beard
Serving Ideas: Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.
NOTES: The original recipe calls for frozen ocean perch, but I've used various types of fresh fish such as flounder, grouper, amberjack, and mahi-mahi.
The original recipe takes 1 tablespoon of diced bacon and fries it crisp before adding the filling ingredients to the pan. This adds a very nice flavor to the dish if you can afford the fat and points that the bacon adds.
I prefer to use red and/or yellow peppers for this. The sweetness complements the fish better than green peppers.
(Complete nutritional information and/or MasterCook format available upon request)