Sarah read the you can stuff peppers with almost with anything and that it’s almost always good. So, creative as she is, she came up with this delicious seafood stuffed peppers. We almost ate everything and then, as usual we said: “mmm! we should have taken a picture before we finished it!” This happens many times, in fact, the things we put on the blog (and specially since Anna was born) is just a very small fraction of Sarah’s new recipes. Sarah made this by herself, without even Carlos as an apprentice.
- 3 peppers (cut in half)
- 1-1 1/2 cup cooked rice
- 200 gr/ 7 oz ricotta cheese
- 1 egg
- 1/4 cup Parmesan cheese
- 1 large onion
- 2 tablespoons oil
- 3 cloves garlic
- 6 shrimp partially cooked
- 2 4 oz salmon fillets thawed
- juice of one lemon
- 1 tsp dried mint leaves (I would have used fresh 1 tablespoon, if available!)
Cut peppers– clean and place in boiling water for 4-5 minutes. Drain and place in cold water to stop them from cooking any more.
Saute chopped onion and whole garlic until soft. Add shrimp and cook until almost cooked. Add salmon for 1-2 minutes (until only half cooked).
Chop shrimp in small pieces and cut salmon in small chunks.
Mix rice, ricotta, Parmesan, egg, shrimp and salmon, onion mixture, and remaining ingredients.
Grease a baking dish and place peppers in it. Salt the peppers and add rice cheese and seafood mixture. Top with Parmesan cheese and bake on 375 for 30 minutes. Remember when cooking fish, but especially salmon, you don’t want to over cook it, because you would loose all the juice of the salmon. So it’s better to have it a little bit raw.