| Prep: 30 mins | Cook: 20 mins – 25 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 367 | 16g | 4.8g | 29g |
| sugars | fibre | protein | salt |
| 20g | 6g | 29g | 1.2g |
Why I Love Mexican Fish Stuffed Bell Peppers Veracruz
Amidst the wide array of culinary delights I’ve encountered, the Fish Stuffed Bell Peppers Veracruz stands out as a delectable fusion of traditional Mexican ingredients and a tang of my Texan heritage. The recipe takes me back to those childhood afternoons in Texas, where my family would bond over bountiful meals characterized by vibrant flavors that evoked a hearty comfort.
Artistry in Flavor
The undoubted highlight of this meal is its profundity of taste. Building on the beloved basics of ever-enticing Mexican cuisine, the Fish Stuffed Bell Peppers Veracruz integrates robust elements like olives and capers with the sweetness of raisins. The result? A satisfying symphony of flavors that will make any palate sing.
This brings to mind the impactful style of renowned chef Rick Bayless, who made his fame crafting vibrant Mexican dishes. While he isn’t directly connected to the creation of this recipe, I’ve always admired Bayless’s knack for elevating the humblest of ingredients into something extraordinary—much like how everyday staples come together in this recipe to bring forth a feast for the senses.
Complementing the Ensemble
They say that no man is an island, and the same holds true for our recipes. This Fish Stuffed Bell Peppers Veracruz, with its diverse flavors, could easily hold its own at any dining table. Still, it tends to shine brighter when nestled alongside other companions.
One dish that pairs beautifully with it is a simple rice pilaf or even Mexican Green Rice. The mild, soothing texture of grains complements the bold tones of our stuffed peppers. And if you’re in the mood for a complete Mexican feast, why not try accompanying this star player with a side of smoky refried beans? The earthy and rich flavors of the beans play off wonderfully against the zesty exuberance of the peppers. A match made, quite literally, in culinary heaven.
So if you’re searching for something out of the ordinary—a colorful mix of flavors shaped by the hands of tradition and the heart of innovation, give this Fish Stuffed Bell Peppers Veracruz a try. It’s more than a simple entree; it’s a journey through vibrant cultures encapsulated in each delightful bite.
What You’ll Need
- 6 large bell peppers
- 1.5 lbs of fish fillets (tilapia, cod, mahi mahi)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup green olives, pitted and sliced
- 1/2 cup raisins
- 3 tablespoons capers, drained
- 1 jalapeño, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons dried oregano
- Salt to taste
- Pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh parsley for garnish
Method
Step One:
Preheat your oven to 375 degrees F (190 degrees C). Rinse the bell peppers, cut off their tops and remove the seeds and ribs from inside. Set aside.
Step Two:
Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic, sauté until the onion becomes translucent. This can take approximately 5 minutes.
Step Three:
Add the fish fillets to the pan, season with some salt and pepper. Cook for about 4-5 minutes on each side. Once it is cooked through, remove from heat and flake the fish with a fork into small pieces.
Step Four:
Add the diced tomatoes, green olives, raisins, capers, jalapeno, cilantro, and oregano to the pan. Stir to combine and season with additional salt and pepper to taste.
Step Five:
Place the prepared bell peppers in a baking dish. Spoon the fish and vegetable mixture into each bell pepper until they are full. Sprinkle the shredded Monterey Jack cheese on top of each stuffed pepper.
Step Six:
Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes or until the peppers are tender and the cheese is melted.
Step Seven:
Remove from oven and let cool for a few minutes. Garnish with the chopped fresh parsley before serving.
