-
1
To make the sauce: In a blender, drop in the tomatoes and garlic and blend until well chopped.
-
2
Add the olive oil, white wine, and salt and blend until finely pureed; set aside.
-
3
To make the stuffing: In a medium sized pot half filled with boiling water, boil the dried cod for about 10 minutes until rehydrated.
-
4
Drain and put the codfish into a blender.
-
5
Add the white wine, garlic, parsley, and salt and blend everything together.
-
6
Then, in a medium sized bowl, whisk together the milk and flour.
-
7
Add this mixture to the codfish mixture in the blender and puree until it's the consistency of mashed potatoes.
-
8
Heat a medium skillet over medium-low heat, pour in the codfish stuffing mixture, and cook just until the mixture is heated through.
-
9
Put the mixture into a medium sized bowl and let it cool before stuffing the peppers.
-
10
To stuff the peppers: With a small spoon, carefully stuff about 1/2 teaspoon of the codfish mixture inside each pepper.
-
11
It should fill the pepper's cavity but should not be falling out.
-
12
Continue until all the peppers have been filled.
-
13
To finish the dish: In a large nonstick skillet on medium-low heat, add the sauce for the peppers.
-
14
Then very carefully place each pepper in the pan and cook for about 15 minutes, or until heated through.
-
15
Gently take each pepper out of the pan and place on a serving platter.
-
16
Spoon the sauce over the peppers and garnish with 2 tablespoons chopped parsley.
