Easy canned mackerel recipe for "Paprika Stuffed with Mackerel Cheese!"
|Material ( For 2 persons )|
|Paprika Red/Yellow||1 each|
|Canned mackerel||1 can|
|curry powder||2 teaspoons|
|salt and pepper||small quantity|
|potato starch||1 teaspoon|
|melted cheese||proper quantity|
|olive oil||1 teaspoon|
Canned mackerel is convenient to have on hand at home. This time, we will introduce a simple recipe for "Stuffed Paprika with Mackerel Cheese," which is an adaptation of canned mackerel.
Paprika stuffed with mackerel cheese
Ingredients1 red and 1 yellow bell pepper each
1 can of mackerel simmered in water
2 teaspoons curry powder
Salt and pepper
1 teaspoon potato starch
A dash of melted cheese
1 teaspoon olive oil
DirectionsDrain off the water from the canned mackerel and break the meat into small pieces with chopsticks.
Wash bell peppers, cut in half lengthwise, and remove stems and seeds.
Finely chop onion.
Mix mackerel, onion, potato starch, curry powder, salt and pepper to make a sauce.
Fill the bell peppers tightly with the seeds.
Place the peppers in a frying pan with the olive oil and place them with the seed filling (5) side up. Cover and cook over low heat for 3 minutes.
Turn the bell peppers over with a spatula or chopsticks, cover and cook for 3 minutes.
8. flip the bell peppers over again (if any of the seeds come out, just use a spoon to put them back in). Top with cheese, cover, and let the cheese melt before serving.
How does Paprika Stuffed with Mackerel Cheese taste?The cheese melts in your mouth. The bell peppers become juicier by cooking, and their fresh sweetness bursts forth. The richness of the cheese and mackerel is accented with a spicy flavor. The crunchy texture of the onions is also pleasant.
A dish that makes you realize the unexpected affinity between paprika and mackerel. The gorgeous red and yellow appearance adds a splash of color to your dining table.