Brooke'S Stuffed Peppers - Halibut And Shrimp Mixture – a delicious recipe with bell peppers, halibut, shrimp, corn, onion, mushroom. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Sautee onions and mushrooms with olive oil until cooked.
2
In a separate pan cook the halibut and shrimp, breaking up halibut into small flaky pieces until cooked. Drain the fish juices when done.
3
Add the onion and mushroom mixture to the halibut and shrimp. Also add the corn, diced tomatoes, parsley, garlic, crushed red pepper, and bread crumbs. Mix together and cook until mixture is no longer runny.
4
Halve the bell peppers and clean. Drop the peppers in to boiling water and boil for 2 minutes. Drain the peppers and place in a glass pan. Fill the peppers with the above mixture and top with shredded mozzarella.
5
Cook the peppers at 350 degrees for 15 minutes or until the cheese is melted and brown.
582
kcal
Calories
7
g
Fat
23
g
Carbs
105
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 3 bell peppers, 6 ounces halibut, 20 medium shrimp, cut into very small pieces, 1/2 cup corn, and more.
Yes, Brooke'S Stuffed Peppers - Halibut And Shrimp Mixture falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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