Fish-stuffed bell pepper rolls

I can provide you with an Italian recipe for fish-stuffed bell pepper rolls. It’s a colorful and flavorful dish that combines the sweet taste of peppers with the delicacy of fish. Here’s the recipe.

Ingredients

• 4 bell peppers (red or yellow, for a more colorful dish)
• 400 g of white fish fillets (such as sea bream, sea bass, or cod)
• 200 g of stale bread
• Milk as needed (to soften the bread)
• 1 clove of garlic
• Fresh parsley as needed
• Salt and pepper as needed
• Taggiasca olives or capers (depending on taste, optional)
• Extra virgin olive oil

Preparation

1. Start by cleaning the peppers. Wash them, cut them in half, remove the seeds and the white parts inside.
2. Prepare the fish: ensure that it is boneless and cut it into small cubes.
3. Put the stale bread in a bowl and cover it with a little milk to soften.
4. In a pan, briefly sauté the chopped garlic with a drizzle of oil, then add the diced fish.
5. Cook the fish for a few minutes, just until it turns opaque, then season with salt and pepper and turn off the heat.
6. Squeeze the bread from the milk and add it to the pan with the fish. Add chopped parsley, olives or capers if desired, and mix the filling well.
7. Fill each pepper half with the fish and bread mixture.
8. Arrange the rolls in an oiled baking dish with a drizzle of oil.
9. Bake in a preheated oven at 180 °C for about 20-30 minutes, or until the peppers are soft and slightly caramelized.
10. Remove from the oven and let rest for a few minutes before serving.

Trivia

The fish-stuffed bell pepper rolls are a fantastic alternative for those who want to enjoy a fish main course in an original way. In Italy, every region has its variations: some add fresh tomato or passata to create an accompanying sauce, others add aromatic herbs or spices to enrich the flavor of the filling.