RECIPES / SEAFOOD
COOK BY CATEGORY
Smoked sardine stuffed Shishito peppers
Keto Friendly, Paleo Friendly, Gluten Free, Dairy Free, Sugar Free
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Prep Time: 20 min
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Cook Time: 30 min
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Yield: 4 servings
Ingredients
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2 cans of Polar Brisling sardines
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2 6 oz. box of white or cremini mushrooms (~24)
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1 medium sized onion
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1 tbs of minced garlic / 4 cloves garlic
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1/8 cup white wine
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¼ cup of almond flour
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½ tsp of salt
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6 sprigs of fresh thyme / 1 tsp of fresh thyme
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3 sprigs of fresh oregano / 2 tsp of fresh oregano
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1 egg
POLAR INGREDIENTS:
Directions
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Wash and dry the Shishito peppers. Cut a slit lengthwise into each Shishito pepper.
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Put the onion, garlic, wine, almond flour, salt, egg, 4 sardines, leaves from thyme and oregano into the food processor.
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Pulse until it is finely chopped and mixed.
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Fill the Shishito peppers with the mixture, adding half a piece of sardine into each pepper slit.
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Put the peppers on an baking sheet lined and covered with tin foil.
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Bake in a preheated 350 degree oven for about 20 minutes. Uncover for another 10 minutes of baking to give it some color.
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Serve with salsa, juice of lemon, or green goddess dressing.