Sunday, June 1, 2014

Flounder Stuffed Peppers

This is a super simple dish that, served cold, is rather refreshing on a hot summer day. Low in calories and carbs, high in protein.

6-8 mini bell peppers
1 cup freshly cooked flounder filets, cooled
2 Tbsp mashed avocado (or guacamole)
1/8 cup chopped banana peppers
10 green olives, pitted and chopped
1 Tbsp prepared mustard

1. If you haven't already cooked the fish, saute the filets in coconut oil until flaky and cooked through, set aside and let cool.

2. Cut the mini bell peppers in half and discard the seeds and membranes. Set aside.

3. In a small bowl, use a fork to break up the fish into shredded meat.

4. Add avocado, banana peppers, olives, and mustard.

5. Mix well.

6. Stuff peppers with flounder salad. Enjoy!

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