Red peppers stuffed with rainbow trout



10 min


2 Servings

* PLUS Roasting Time: 15 minutes
Red peppers stuffed with rainbow trout

Michael Graydon

Roasting rainbow trout in red peppers gives a lovely sweet flavour to the fish. Top it off with our tangy cilantro sauce.


  • 2 red bell peppers
  • 2 rainbow trout or tilapia fillets , about 1/2 lb each
  • 1 tsp paprika , preferably smoked
  • 1/4 tsp garlic powder


  • 1 cup cilantro leaves
  • 3 large garlic cloves
  • 3 tbsp white-wine vinegar
  • 3 tbsp olive oil


  • Preheat oven to 400F (200C). Cut peppers in half lengthwise. Remove seeds and membranes. Place cut-side up on a baking sheet. Pat trout dry with paper towels. Sprinkle both sides of fish with paprika and garlic powder. Cut each fillet in half lengthwise. Fold each piece of fish and stuff into a pepper half. Roast in centre of preheated oven until a knife inserted into fish and held for 10 sec comes out warm, 15 to 20 min.
  • Meanwhile, prepare sauce. Finely chop cilantro and place in a bowl. Mince garlic and add to cilantro. Whisk in vinegar, then oil. Or place all sauce ingredients in a blender or food processor and blend until puréed. When fish is ready, serve with sauce drizzled overtop. Taste and add more seasonings if you like. Great served with a green salad.

Nutrition (per serving)

  • Calories
  • 529,
  • Protein
  • 45 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 33 g,
  • Fibre
  • 5 g,
  • Sodium
  • 84 mg.