I love stuffed red peppers and have many recipies-any recipies using fish and/or seafood?

Question

I want to serve with a creamy pea/spring onion rissotto

Answer 1

My mouth is salivating. Why don't you stuff the peppers with the creamy pea/spring onion risotto - otherwise you will have too much starch. The first thing that came to my mind was scallops (the smaller ones). Mmmmmm. Pan sear them on high heat medium rare and then fold them into the creamy risotto. Top the red peppers with a Parmesan crust and bake them. Wow, I may try that. If you are not a scallop fan, try some lump crab meat.

Answer 2

Hi there,

I normally stuff them with tuna and a cooked diced potato . I just take the tuna out of the can and add the dices of potato and I season them with pepper, 1/2 tsp of garlic and 1/2 tsp of onion powder.
You can then stuff and cook the red peppers as you normally do. This will be good to stuff two medium size red peppers, so you can modify it if you want to prepare some more.
Bon appetite

Answer 3

here's one my mom makes, it's a different way to make stuffed peppers & it's pretty easy..
Stuffed Red Peppers With Tuna

1 red pepper
1 can flaked solid white tuna packed in water
10 almonds
4 slices low-fat cheese
2 tablespoons salsa
Slice red pepper in half and remove seeds.
Fill each half with equal amounts of tuna.
sprinkle almonds on top of tuna. Spread on salsa. Cover each pepper with 2 slices of cheese. You can also heat them up in the mircowave until they are warm.

Answer 4

Chinese shrimp stuffed red peppers

6 shrimp
1/4 cups of cilantro
1/4 lb sausage (Chinese Lop Chong fat rendered)
5 red pepper (Hot)
1/8 tblsp sugar
1 mushroom (shitaki)
1/8 tsp salt
1/8 tsp pepper
1 tblsp of cornstarch
1 tblsp of oil
Directions
Dice shrimp and grind into a paste.


Combine Shrimp, Chinese Lop Chong, diced mushroom, Cornstarch, salt, pepper and sugar.


Cut long thin red peppers into 8 pices.


Stuff with shrimp paste and brown with small amount of oil in frying pan..



LOUISIANA FRIED STUFFED BELL PEPPERS

2 lg. onions, finely diced
1 clove garlic, finely diced
2 1/2 sticks butter
1 1/2 lbs. shrimp
1 lb. fresh white lump crab meat
4 c. bread crumbs
1 tbsp. salt
1 tsp. pepper, black
1/2 tsp. red pepper
1 c. green onions and tops, finely chopped
1/2 c. parsley, chopped
5 lg. bell peppers

BATTER:

2 eggs, beaten
6 oz. milk
1 c. cracker meal
1 c. fish-fry (Zatarain's)
Cooking oil

In heavy iron pot saute onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes. Add bread crumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool. Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.
Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal. Fry in oil at 375 degrees until golden brown and hot throughout. Freezes well. Serves 15.
(you can sub crab, lobster, or crawfish in this recipe, or do a combo with 2 or 3 of them together.)