Trout Stuffed Peppers

Trout is a new adventure for me, but I am absolutely loving it.  I love salmon and tuna, but it is great to have another option in the mix.  I cooked up a trout and then used the leftovers to make great stuffed peppers!

Ingredients:

1 Tbsp. olive oil

1/4 small yellow onion, diced

1 clove garlic, diced

1 cup cooked trout

1 cup cooked black rice

1 cup chopped brown mushrooms

1 cup corn

2 bells peppers

1/2 cup Parmesan cheese

salt, pepper and parsley, to taste

Directions:

1. Precook rice and fish.  

2. Preheat oven to 350 F.

3. Heat olive oil in a skillet over medium low.  Add onion and garlic and cook until fragrant (about 5 minutes).

4. Add corn and mushrooms and cook until mushrooms have started to wilt down.

5. Add rice and fish and cook for another five minutes. 

6. Add salt, pepper and parsley.

7.  Halve and clean the bell peppers and fill each half with 1/4 of the filling.

8.  Sprinkle cheese on top and bake for 10 minutes.

You can also use mini peppers if you want snack size portions, but you will need to cut the cooking time in half.