Mediterranean-Style Stuffed Peppers
Description
A combination of olives, feta cheese, and chopped fresh oregano lend Mediterranean flavor to cod-stuffed bell peppers.
Ingredients
•
1 medium lemon, halved crosswise
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1 (1 pound) fillet cod, cut into 1/2-inch cubes
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1 (8 ounce) package crumbled feta cheese
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1 medium bell pepper, diced
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1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices
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1 small red onion, diced
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1/2 cup halved Kalamata olives
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1/2 cup halved green olives
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2 tablespoons chopped fresh oregano
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salt and ground black pepper to taste
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1 tablespoon olive oil
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4 medium bell peppers, tops cut off and seeded
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
3
Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
4
Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
5
Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.