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Ingredientes
- 2/3 lb Perch fillets, cut in 1/2" pcs
- 2 x Bell peppers, green, red, yellow
- 2 x Tomatoes
- 2 Tbsp. Bacon, diced
- 1 Tbsp. Onion, minced
- 1 1/2 Tbsp. Celery, minced
- 1 1/2 Tbsp. Chili sauce
- 1/2 tsp Salt
- 1 1/2 Tbsp. Black pepper
- 1/2 x Clove Garlic, crushed
- 2 Tbsp. Butter, melted
- 1/2 c. Dry bread crumbs
Direcciones
- Cut tops off peppers and remove seeds. Cut tops off tomatoes. Parboil in lightly salted water for approximately 7 min, and drain. Fry bacon till crisp. Add in onion, celery, chili sauce, salt, pepper, and fish. Simmer 10 min, then stuff into peppers.
- Let garlic stand in butter about 10 min. Remove garlic and combine butter with bread crumbs. Spread half of the mix over the peppers.
- Slice the tops off the tomatoes and spread the rest of the bread crumbs over them. Grease a shallow casserole and arrange peppers and tomatoes in it. Bake for 20 to 25 min.
- Serve with French Bread, a cucumber salad, and sliced oranges, apples, and grapes.
- NOTES : The original recipe calls for frzn ocean perch, but most fresh or possibly frzn fish is good. I've used flounder and cod.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 2 servings | |
| Calories 323 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.14g | 25% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 1063mg | 44% |
| Potassium 488mg | 14% |
| Total Carbs 30.26g | 8% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.84g | 4% |
| Protein 7.56g | 12% |
