- Place oven rack 4 to 6 inches from broiler heat source. Preheat broiler. Line a baking sheet with foil. Rub bell pepper halves with 1 teaspoon of the oil and place cut side down on baking sheet. Broil 4 to 7 minutes or until lightly charred. Remove peppers and place in a large resealable plastic bag; let stand 10 minutes. Reduce oven temperature to 375°F and place oven rack in the center.
- Peel charred skin from pepper halves; cut pepper into bite-size strips; set aside. In a large nonstick skillet heat 1 tablespoon oil over medium heat. Add shallots; cook and stir 1 minute. Add spinach, pepper strips, tarragon and thyme; cook and stir 2 minutes or until spinach wilts. Stir in quinoa and feta; toss.
- Line baking sheet with clean foil and coat with gluten-free nonstick cooking spray. Season fillets with freshly ground black pepper to taste. Place 2 fillets on baking sheet. Spoon spinach mixture evenly on fillets, pressing lightly. Top each with 1 remaining fillet. Drizzle with remaining 1 tablespoon oil.
- Place pan in oven. Bake 15 to 20 minutes or until fish flakes easily with a fork. Cut each stuffed fillet in half, and serve.
View all nutritional information
Calories 259, Calories Fat 93, Total Fat 10g, Saturated Fat 2g, Cholesterol 62mg, Sodium 294mg, Carbohydrate 16g, Protein 25g
|Calories (fat) extra||35|
|Total Fat (extra)||16|
|Saturated Fat (extra)||12|
|Vitamin A (extra)||71|
|Vitamin C (extra)||82|