Ingredients
Scale
- 4 large orange bell peppers
- 1 cup cooked white rice
- 2 tbsp cooking oil
- 1 pound catfish nuggets
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 can fire-roasted tomatoes, drained
- 1 cup Montery jack cheese, shredded
- 1 tsp cumin
- 1 tsp paprika
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
Instructions
- PREHEAT oven to 350 degrees.
- PREPARE the bell peppers by slicing the top off of each orange bell pepper. Set the tops aside (they’ll be used again later) Remove all the seeds and membranes with a spoon, making sure not to puncture the skin. Use a small paring knife to cut holes into the exterior of the peppers to make jack-o-lantern faces.
- COOK the rice according to package directions.
- GREASE a baking dish with 1 tbsp cooking oil. Place the peppers and their tops on the pan and cook in the oven for 20-25 minutes, or until they are cooked but still firm. Remove from the oven and allow to cool while you prepare the filling.
- HEAT the other tablespoon of cooking oil in a large skillet over medium heat. Add the onion and green bell pepper and cook for 3-4 minutes, until onion is translucent.
- ADD the catfish and spices to the pan and cook for 8-10 minutes or until the catfish is fully cooked through.
- DRAIN the liquids from the skillet, reduce the heat to low and then add the fire-roasted tomatoes, cooked rice and cheese. Stir until everything is evenly incorporated.
- FILL each pepper with about a cup of the mixture, or until it comes to the top of the pepper. Place the tops on each pepper and serve!
- Prep Time: 20 Mins
- Cook Time: 25 Mins