Fish and Corn Bell Peppers

Recipe by
Total Time:
15-30 minutes
Serves: 12
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 cups - cooked brown rice
  • 250 gm - sweet corn kernels
  • 6 - bell peppers, assorted
  • 250 gm - hammour fillet
  • 100 gm - low fat Cheddar cheese (grated)
  • 1 tsp - dry basil leaves
  • 3 tbsp - white bread crumbs
  • 2 tbsp - Mozzarella cheese (grated)
  • Salt to taste

How to Make Fish and Corn Bell Peppers

  • Boil and flake the hammour fillet.
  • Take a bowl and put the cooked rice in it.
  • Now add the fish and the sweet corn.
  • Gently fold in the grated Cheddar cheese.
  • Mix in the dry basil leaves and salt.
  • Now cut each bell pepper into two, lengthwise, and deseed it.
  • Divide the fish and rice mixture into 12 portions.
  • Fill each portion into half a bell pepper.
  • Garnish with bread crumbs and Mozzarella cheese.
  • Put it in the oven at 180 degrees C for 8-10 minutes or until hot and golden brown.
  • Vegetarians can substitute fish with bean curd or cottage cheese.