Recipe: Stuffed Trout And Bell Pepper Medley!

By Camoy Briscoe of

stuffed trout and bell pepper recipe

Eating clean isn’t easy. You get bored with the same meals over and over again.  Because of this you have to try new recipes and expand your cooking skills! Try this amazing, and only 200 calories,  meal for size! Trust me, you’ll love it!

Stuffed trout recipe & directions

  • ½ cup kale
  • 1 lemons, ½ cut into slices
  • 1 tbsp rosemary
  • 1 tbsp cilantro
  • 1 tbsp parsley
  • 1 tbsp pepper
  • garlic, finely chopped

Preheat the oven to 450 degrees. Place two large rectangular pieces of foil on your counter. Oil the dull side of the foil with olive oil, spray and place a trout, skin side down, on the foil. Squeeze lemon all over trout then season both sides with all of seasonings, and open it out flat. Place two lemon slices down the middle of each side and fold the two sides together. Bake for 15 minutes. The flesh should be opaque and pull apart easily when tested with a fork. Serve without the passing the lemon wedges.

Bell pepper medley recipe & directions

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 tbsp garlic
  • 1 tbsp pepper
  • 1 cup water

Place a large skillet on medium high heat and add water to the pan. Drop in chopped peppers and seasoning. Stir occasionally and cook for 4- 5 minutes or until crisp-tender. I like mine a little softer but you can cook yours for up to 10 minutes if you like.


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