It is 106 degrees today in Indy. 106!!!! The next 7 days are supposed to be over 100 degrees. This is craziness. I’m starting to think someone switched my Hoosier State with Arizona. It’s so dry–I’m not sure I have ever experienced a dry heat like this. It usually gets pretty hot in August, but we have storms every other day to balance things out. I couldn’t tell you the last time it rained here. The grass looks like straw, and the rumor is that the 4th of July fireworks are going to be cancelled.
So of course, what do I do when it’s hot? Turn on the stove and the oven. Yeah…great plan Haley. But, today was really stressful, and that means it was kitchen playtime. I had sauteed an extra bass filet the other night and it needed to be eaten, and my bell pepper was begging to be roasted. This was really great, much more my style than rice stuffed peppers. You could use anchovies in this, if that’s your style, or salmon. Really any seafood. These quite spicy enough for me, I’ll maybe add sriracha or cayenne to it next time.
Seafood Stuffed Peppers
Adapted from Cooks.com
1 bell pepper, cored and seeded
1-2 cloves garlic, minced
Cooked fish of any kind
Your choice of herbs, minced (I used basil and dill)
Red Pepper flakes
1/2-1 cup breadcrumbs (I used crackers)
1 egg, beaten with 2 TBSP warm water
1 cup cheese (I used Italian Blend, again, use what you like)
Sautee garlic in oil. Add flaked fish, herbs, and crumbs. Cook for two minutes.
Stir in beaten egg. Add cheese, and more water if needed to make a soft mixture.
Stuff peppers with egg mixture.
Place back in pan, and roast under broiler until peppers are starting to blacken.
Remove and enjoy!
You could definitely roast these in a baking pan if you were doing multiples. Or make the filling ahead of time, freeze, and then stuff and roast the peppers as you want them. Or these would be great on a grill! Gotta love flexible recipes!