Catfish and Orzo Stuffed Bell Peppers – TCI

Catfish and Orzo Stuffed Bell Peppers

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets, cut into large chunks
  • 2 bell peppers, sliced in half lengthwise
  • 2 cups cooked orzo
  • ½ cup grape tomatoes, quartered
  • 1 teaspoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • ½ cup Fontina cheese, grated
  • Pistou
  • 2 cups basil
  • ½ cup olive oil
  • ½ cup Parmesan cheese, grated
  • 1 clove minced garlic
  • ½ teaspoon red pepper flakes

How to prepare:

Preheat your oven to 425° F.

To make the pistou, combine all ingredients in a small food processor, and pulse until all ingredients are incorporated.

Combine orzo and remaining ingredients in a bowl with the catfish. Mix, and then place ¼ of the mixture into each bell pepper half.

Cook for 25 minutes. Remove from oven, drizzle with the sauce and serve.

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