Corn and Pilchard Stuffed Bell Peppers

1.Preheat your oven to 375°F (190°C).

2.Prepare the bell peppers by slicing off the tops and removing the seeds and membranes carefully. Set aside the tops for later use if desired.

3.Bring a pot of salted water to a boil and blanch the hollowed bell peppers for 3 minutes to soften slightly. Remove and drain well.

4.In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 4-5 minutes.

5.Add the drained canned corn to the skillet and cook for 2 minutes, stirring occasionally.

6.Stir in the flaked pilchards and chopped cooked spaghetti, mixing gently to combine without breaking the fish too much.

7.Season the mixture with smoked paprika, salt, and black pepper. Add the lemon juice and chopped chives, stirring well to incorporate all flavors.

8.Remove the skillet from heat and let the filling cool slightly.

9.Stuff each bell pepper generously with the corn and pilchard mixture, pressing down lightly to pack the filling.

10.Place the stuffed peppers upright in a baking dish. If desired, sprinkle the tops with grated Parmesan cheese for a golden crust.

11.Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes.

12.Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the tops are lightly browned.

13.Remove from oven and let cool for 5 minutes before serving.