Peppers stuffed with cod and rice in tomato sauce

Ingredients

For 1 serving

• Bell peppers250 g
• Cod130 g
• White rice45 g
• Onion50 g
• Garlic1 clove
• Tomato passata150 g
• Parsley5 g
• Paprika1 teaspoon
• Extra virgin olive oil10 g
• Saltto taste

Contains: fish,

In season: July – September

Method

1. Preheat a conventional oven to 190 °C. Rinse the rice and boil it in salted water for 10 minutes, so it finishes cooking in the oven; drain.
2. Meanwhile chop the onion, garlic and parsley and remove any bones from the cod, cutting it into 1 cm dice. Wash the peppers, cut off the tops with the stalk and remove the seeds and pith.
3. Heat the extra virgin olive oil in a frying pan over medium heat and fry the onion and garlic for 4 minutes, until soft. Add the cod and cook for 3 minutes, until opaque; take off the heat and stir in the rice, parsley and salt.
4. Fill the peppers and put the tops back on. Mix the tomato passata with the paprika, a pinch of salt and a splash of water and pour it into a baking dish; stand the peppers in it.
5. Bake for 30 minutes, basting with the sauce halfway, until the peppers are soft and slightly wrinkled. Serve with the sauce.