Stuffed peppers are a perfect example of how food speaks so many languages; you’ll find them in cuisines all around the world, each with its own unique twist. They’re simple, versatile, and always delicious. Traditionally, they’re filled with a mix of ingredients like meat, veggies, cheese, rice, or sauce, then baked to perfection. No matter where you’re from, there’s a version of this dish that feels like home. But after switching to a pescatarian diet, I started experimenting with new ways to enjoy this classic dish. My goal was to pack it with a good source of protein without using meat or chicken. Now, I see stuffed peppers as the perfect way to use up leftovers; whether it’s couscous, quinoa, rice, fish or extra veggies. They make a quick, satisfying dinner for one and an easy, crowd-pleasing side dish. In the summer, they’re especially great alongside a barbecue. Simple, wholesome, and full of flavour... what’s not to love? Ingredients: 1 white fish fillet (fresh or defroste...