Bell Peppers Stuffed with Sea Bass Spinach Filling and Rice
Bell peppers stuffed with sea bass spinach filling and rice is a recipe featuring fresh ingredients from the leafy greens category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 red bell peppers
- 250 g sea bass fillet (pre‑cooked)
- 2 shallots
- 2 Garlic cloves
- 2 tbsp olive oil
- 100 g frozen spinach
- 1 bunch Basil
- 0.5 bunch Parsley
- 200 ml vegetable broth
- 3 egg yolks
- Salt
- pepper (ground)
- 400 g rice
Instructions
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1.
Wash bell peppers, cut off tops and remove seeds and large membranes. Blanch pepper halves with tops in boiling salted water for 8–10 minutes. Shock in ice water and drain.
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2.
Steam rice according to package instructions.
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3.
Rinse sea bass fillet, pat dry and dice into cubes.
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4.
Peel shallots and garlic; finely chop.
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5.
Tear basil leaves, reserve some for garnish, cut the rest.
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6.
Tear parsley leaves and cut them as well.
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7.
Sauté shallots and garlic in hot oil until translucent. Add spinach, basil, parsley and let wilt. Fold in sea bass cubes, season with salt and pepper, then remove from heat. Strain into a sieve, gently press to release liquid while catching the mixture. Fill pepper halves with the mixture, replace tops, and place in a fire‑proof dish.
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8.
Pour half of the broth over the peppers and bake at 180 °C for about 15 minutes until cooked through.
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9.
Meanwhile whisk the retained liquid with remaining broth and egg yolks over simmering water into a frothy cream; season with salt and pepper.
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10.
Arrange stuffed peppers on warmed plates, add rice and drizzle herb foam, garnish with basil leaves, and serve.
