Piquillo-Paprika gefüllt mit Kabeljau
Delicious roasted red peppers filled with a flavorful cod mixture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: baking
- Cuisine: Mediterranean
- Diet: gluten-free
Ingredients
Scale
- 8 Piquillo peppers
- 200 g Kabeljau (cod)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 180°C (350°F).
- In a pan, heat olive oil and sauté onions and garlic until soft.
- Add the Kabeljau and smoked paprika, cooking until cod is flaky.
- Stir in lemon zest, lemon juice, and fresh parsley.
- Carefully stuff the Piquillo peppers with the cod mixture.
- Place the stuffed peppers in a baking dish, drizzle with olive oil, and season with salt and pepper.
- Bake for 15-20 minutes until heated through.
- Serve warm, garnished with additional parsley if desired.
Notes
- Experiment with different fillings like shrimp or spinach.
- Can be served with a side salad for a complete meal.
Nutrition
- Serving Size: 2 stuffed peppers
- Calories: 300
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
Find it online: https://ezeptzauber.de/piquillo-paprika-gefullt-mit-kabeljau/