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About Me

Phoenix, Arizona, United States
The most important thing in my life is my family. I love my dear husband and 4 wonderful children (ages 11 through 18). I am a stay-at-home mom (my dream job!). Some of my favorite things to do include cooking (and eating!), photography, reading, piano, flute, watching my favorite TV shows, swimming, traveling, and most recently...using the rip stick with my kids. I would love to attend culinary school someday & fit my love of photography in with that somehow. My dream vacation is Italy - something I was recently blessed to experience! I'd love to return and see more of that beautiful and DELICIOUS country! My days are usually full of running kids to and from activities - scouts, sports, music and church. Sometimes I have to remind myself to breathe, but I absolutely LOVE my crazy life and the people I am lucky enough to share it with!

Thursday, June 24, 2010

STUFFED RED BELL PEPPERS (from Robin Miller Quick-Fix Meals)

THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see HERBED FISH CAKES in the "Entrees" section).
SERVES 6

This dish is so elegant looking, you could easily serve it to guests. Not that your family doesn't deserve elegance, I just mean it's gorgeous! Red bell peppers are sweet and wonderful and the perfect color contrast for the white-fleshed fish. You can stuff the peppers in advance (up to 3 days) and bake them just before serving. I like to serve these with Rice Pilaf with Tomatoes and Olives (see "Sides") because the pilaf comes together in the time it takes for the peppers to bake.
••
Cooking spray
4 1/2 leftover Herbed Fish Cakes (see HERBED FISH CAKES), crumbled
1/2 cup low-fat sour cream
2  4-ounce can diced green chiles, drained if necessary
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons chili powder
6 red bell peppers, cut in half lengthwise and seeded
1 1/2 cups shredded Monterey Jack cheese 

Preheat the oven to 400°F. Coat a shallow roasting pan with cooking spray.

In a medium bowl, combine the fish cakes, sour cream, chiles, cilantro, and chili powder until well combined. Stuff the mixture into the pepper halves and arrange side by side in the prepared pan. Sprinkle the cheese over the filling. Bake until the filling is hot and the cheese golden and bubbly, 10 to 12 minutes, and serve.

Total Time: 20 to 22 minutes
PREP TIME: 10 MINUTES
WALK-AWAYTIME: 10-12 MINUTES

GOOD HEALTH notes:
Bell peppers are incredibly rich in vitamin C. In fact, one bell pepper has more than twice the vitamin C
of an orange (132 mg in the pepper versus 59 mg in the orange).

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