Fish Stuffed Peppers

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

4 large sweet peppers
1/4 cup long grain rice, cooked
1 teaspoon Dijon mustard
2 ounces shredded cheese - divided use
2/3 cup mushrooms, sliced
Chopped fresh flat-leaf parsley, for garnish

Sauce:
2/3 cup créme fraîche
1/4 cup dry white wine

1 pound haddock fillets, skinned and cubed
Salt and ground black pepper to taste

Cooking Directions:

1. Slice the top off the peppers; reserve pepper tops. Remove seeds and core. Microwave* on HIGH for 6 minutes.
2. Combine sauce ingredients in a small bowl, mixing well.
3. In another bowl, mix together the rice, mustard, half of the cheese, mushrooms and the sauce ingredients. Stir in the fish; season with salt and pepper.
4. Stuff the pepper with the fish mixture, sprinkle the remaining cheese on top and replace "pepper top lid". Place in a suitable dish and microwave on HIGH uncovered, for 6 minutes.

Makes 4 servings.

*Microwave Power: 800 watt.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.