Peppers Stuffed with Fish

5 from 2 votes
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 48 kcal


The fish mince

  • 500 g Cod fillet
  • 1 piece Diced onion
  • 1 piece Garlic clove chopped
  • 1 piece Free range eggs
  • 2 Discs Stale onion bread
  • 1 teaspoon Dried thyme
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1,5 teaspoon Himalayan salt
  • 1 piece Pickled chili peppers, finely chopped

The peppers and sauce

  • 4 piece Red peppers
  • 1 piece Chopped onion
  • 1 piece Garlic clove peeled and bumped
  • 1 piece Panicle tomatoes
  • 1 teaspoon Dried oregano
  • 2 Pinches Chilli (cayenne pepper) own production
  • 300 Milliliters Water
  • 0,5 teaspoon Himalayan salt
  • 2 tablespoon Tomato paste concentrated three times


  • Cut the fish into cubes. Put in the food processor. Soak the stale bread in water, squeeze out and give. Process all other ingredients in addition and with the shredder part of the machine to a chopping mass. If you don't have something like that, the fishmonger can turn the fish into a mince.
  • Cut out the stalk from the top of the peppers. Scrape out the cores and the white lamellas. Then rinse off. Pour in the minced fish. Put onions, garlic, diced tomatoes, oregano, cayenne and a little salt in the soaked Roman pot. Put the peppers on top.
  • Put the lid on and put the pot in the cold oven. At Ober-u. Fry bottom heat 180 ° for 60 minutes.
  • Then remove the lid, pour in the water, as no juice was formed and let everything steep for another 15 minutes. Then take the peppers out, put the sauce and the ingredients in a pot and beat everything well on the lowest level. Finally stir in tomato paste and season well again.
  • There was potatoes with everything. Good Appetite.


Serving: 100gCalories: 48kcalCarbohydrates: 1.7gProtein: 8.8gFat: 0.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Baked Potatoes with Meatballs and Feta Dip