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Pasta and Fish Stuffed Peppers

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  Green peppers 3 Medium
  Red peppers 3 Medium
  Butter 3 Tablespoon
  White onions 3 Small, chopped
  Celery rib with leaves 2 Small, chopped
  Flour 2 Tablespoon
  Tomato juice 1 Cup (16 tbs)
  Cooked fish 1 1⁄2 Cup (24 tbs), diced (Cod, Haddock, Etc.)
  Cooked tubettini 2 Cup (32 tbs), drained, cooked very al dente (A Tiny, Hollow Pasta)
  Salt 1 Teaspoon
  Tabasco sauce 1⁄2 Teaspoon
  Breadcrumbs 3⁄4 Cup (12 tbs), blended with 1 tablespoon of melted butter
  Melted butter 1 Tablespoon (Blended With Bread Crumbs)

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.

Recipe Summary

Main Dish

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Nutrition Rank

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 mg109.2%

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

Pasta And Fish Stuffed Peppers Recipe