Fresh herbs, garden bell peppers, fresh cod, Greek olives, Feta cheese, and red onions are combined in this stuffed pepper recipe. It is loaded with vibrant tastes!
| Prep Time: | 35 mins |
| Cook Time: | 45 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
Ingredients
- 1 medium lemon, halved crosswise
- 1 (1 pound) fillet cod, cut into 1/2-inch cubes
- 1 (8 ounce) package crumbled feta cheese
- 1 medium bell pepper, diced
- 1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices
- 1 small red onion, diced
- ½ cup halved Kalamata olives
- ½ cup halved green olives
- 2 tablespoons chopped fresh oregano
- salt and ground black pepper to taste
- 1 tablespoon olive oil
- 4 medium bell peppers, tops cut off and seeded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
- Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
- Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
- Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts
| Calories | 389 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 5 g |
| Protein | 31 g |
| Saturated Fat | 10 g |
| Sodium | 1418 mg |
| Sugars | 7 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
The flavors were good. A mediterranean starch and/or sauce would help to bind all the ingredients inside the peppers. The fish cooks quicker than the actual peppers. Also, the directions did say what to cook the peppers in so I used a 9×13 glass pan