MILD PEPPERS RECIPES

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SHEET-PAN ROASTED FISH WITH SWEET PEPPERS - NYT COOKING



Sheet-Pan Roasted Fish With Sweet Peppers - NYT Cooking image

Quick to make and very pretty to behold, this easy weeknight dish has more verve than most. The roasted bell peppers turn sweet and golden, while olives add a salty note that goes nicely with the mild, flaky fish and a garlicky parsley dressing. If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.

Provided by Melissa Clark

Total Time 40 minutes

Yield 3 to 4 servings

Number Of Ingredients 9

1 small bunch lemon thyme or regular thyme
1 1/2 pounds hake fillets
Fine sea salt and black pepper
3 large bell peppers, preferably 1 red, 1 orange and 1 yellow, thinly sliced
4 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
1/4 cup pitted, sliced black or green olives, or a combination
1 teaspoon sherry vinegar, plus more to taste
1 garlic clove, grated
1 cup loosely packed Italian parsley leaves, chopped

Steps:

  • Heat oven to 400 degrees. Pull 1 tablespoon thyme leaves off the bunch and finely chop.
  • Season fish all over with a large pinch or two of salt and pepper and rub with chopped thyme leaves. Let rest at room temperature while you prepare peppers.
  • Spread peppers on a rimmed sheet pan, and toss with 1 1/2 tablespoons oil, 1/2 teaspoon salt and the black pepper to taste. Top peppers with the remaining thyme sprigs. Roast, tossing occasionally, until peppers are softened and golden at the edges, 15 to 20 minutes.
  • Increase oven temperature to 500 degrees. Push peppers to the edges of the pan, clearing a space in the center. Lay fish out on that empty space and drizzle with oil. Scatter olives over the top of fish and peppers. Roast until fish turns opaque and is just cooked through, 6 to 10 minutes.
  • Meanwhile, make a vinaigrette by combining vinegar, garlic and a pinch of salt in a bowl. Whisk in remaining 3 tablespoons olive oil, then whisk in parsley. Taste and add more salt or vinegar, or both, if needed. Serve fish and peppers drizzled with vinaigrette.

Nutrition Facts : @context http//schema.org, Calories 208, UnsaturatedFatContent 2 grams, CarbohydrateContent 14 grams, FatContent 3 grams, FiberContent 4 grams, ProteinContent 32 grams, SaturatedFatContent 0 grams, SodiumContent 508 milligrams, SugarContent 9 grams

MEXICAN-STYLE STUFFED PEPPERS RECIPE | BBC GOOD FOOD



Mexican-style stuffed peppers recipe | BBC Good Food image

Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield Serves 2 adults, 2 children

Number Of Ingredients 6

3 large mixed peppers , halved
oil , for drizzling
2 x 250g pouches lime & coriander rice , cooked
400g can black beans , drained and rinsed
6 Mexican-style chilli cheese slices (use regular cheddar or monterey jack, if you like)
150g fresh guacamole

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
  • Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.

Nutrition Facts : Calories 468 calories, FatContent 15 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 11 grams sugar, FiberContent 14 grams fiber, ProteinContent 19 grams protein, SodiumContent 2.1 milligram of sodium

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