This simple stuffed pepper recipe tastes far more luxurious than it looks

Ingredients (serves 6):

• 6-8 whole fresh sweet red peppers, preferably long Italian frying peppers
• 14 oz. fresh white fish fillet, such as grouper, finely chopped
• 1 handful cilantro or parsley, chopped
• 1 garlic clove, crushed
• Olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup tahini
• Juice of 1/2 lemon
• Cold water, as needed
• 1/2 roasted or fried red pepper, optional

Fish-stuffed peppers with tahini

(Photo: Courtesy of Madame Bella restaurant)

Instructions:

1. Prepare the peppers: Heat the oven to 400 F. Wash the peppers and make a lengthwise slit in each. Carefully remove the seeds without tearing the peppers.
2. Make the filling: Place the chopped fish in a bowl. Add the garlic, cilantro or parsley, a drizzle of olive oil, salt and black pepper. Mix well.
3. Stuff the peppers: Generously fill each pepper with the fish mixture.
4. Roast: Arrange the stuffed peppers in a baking dish lightly coated with olive oil. Roast for 20-25 minutes, until the peppers are browned and tender and the fish is cooked through.
5. Make the tahini: Combine the tahini, lemon juice and salt in a bowl. Gradually whisk in cold water until smooth and creamy. For a roasted-pepper tahini, blend in half a roasted or fried red pepper.
6. Serve: Spread a generous layer of tahini over a serving platter and arrange the hot fish-stuffed peppers on top.

• Chef Noam Shitrit is the chef at Madame Bella restaurant