Fish-Fueled Pepper Rocket with Kale Chips & Quinoa
“I came up with the recipe for Fish-Fueled Pepper Rockets when I was trying to find an interesting way to use a pretty orange bell pepper I saw in the grocery store,” says Samuel. “I wanted to make fish that night too, so I decided it would be fun to stuff the pepper with the fish and mix the flavors. When it was done, it looked like a rocket ship. And I’ve always loved kale chips, and can eat the entire head of kale this way!”—Samuel Wohabe, age 9, New York
Makes 3 servings
1 tablespoon olive oil
1/2 pound halibut fillet
Salt and pepper
3 orange bell peppers, stemmed and seeds removed
1 cup shredded Manchego cheese
Kale chips (see below)
1 cup cooked quinoa
- Preheat the oven to 350°F.
- In a sauté pan over moderate heat, warm the olive oil. Add the halibut and sear, flipping once, until cooked through, about 4 minutes. Season to taste with salt and pepper. Cut the halibut into bite-size pieces.
- Stuff each pepper with 1/3 of the cooked halibut and 1/3 of the shredded Manchego cheese. Place the peppers on a nonstick baking pan, open side up, and bake until soft, about 30 minutes. Serve with kale chips and quinoa.
1 bunch kale, stems removed and leaves torn into bite-size pieces
2 tablespoons olive oil
¼ teaspoon salt
1. Preheat the oven to 400°F. On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until evenly coated. Bake until crispy, about 15 minutes.
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