Ingredients
4
4 servings
- •1 medium lemon, halved crosswise
- •1 (1 pound) fillet cod, cut into 1/2-inch cubes
- •1 (8 ounce) package crumbled feta cheese
- •1 medium bell pepper, diced
- •1 small zucchini, cut in quarters lengthwise and then crosswise into thin slices
- •1 small red onion, diced
- •½ cup halved Kalamata olives
- •½ cup halved green olives
- •2 tablespoons chopped fresh oregano
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
- •4 medium bell peppers, tops cut off and seeded
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut one lemon half into 1/4-inch thick slices; remove any rind and quarter each slice. Juice the other half.
- Combine cod, feta cheese, diced bell pepper, zucchini, onion, Kalamata and green olives, and lemon slices in a mixing bowl. Mix in oregano and season with salt and pepper. Add lemon juice and olive oil; toss gently to coat all ingredients.
- Stuff peppers with the cod mixture. Wrap all peppers together in heavy-duty aluminum foil, creating a sealed pouch.
- Bake in the oven until peppers are tender and cod is cooked through, about 45 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutritional Facts
Per 4 servings
- Calories: 389
- Carbohydrate: 17g
- Fat: 23g
- Fiber: 5g
- Protein: 31g
- Sugar: 7g
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