Another stuffed pepper :)

Tilapia with Kumquat Citrus Butter

Kumquat Citrus Butter:
1 1/2 Tbs softened butter
4 de-seeded kumquats with rinds, minced until pulpy
1 tsp orange zest
1 tsp lemon zest
1 tsp minced fresh ginger
Salt and freshly ground black pepper, to taste
4 or 5 fresh mint leaves, minced, plus a couple more for garnish

4 (4-ounce) tilapia fillets
2 tsp butter
2 tsp olive oil

1. Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.

2. For the fish, melt butter with olive oil in a large skillet over medium-high heat. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet. Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.

3. Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Source: http://kumquatgrowers.com/recipe037.html

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Bulgur Stuffed Red Peppers

1/2 cup bulgur
5 cloves garlic, minced
3/4 cup boiling water
1/2 cup shredded Cheddar cheese (about 2 ounces)
4 medium-size sweet red peppers
4 green onions, including tops, sliced
3 large plum tomatoes (about 10 ounces), peeled and chopped, or 1 cup canned low-sodium tomatoes, drained and chopped
1 Tbs minced parsley
1/4 tsp black pepper
1 cup low-sodium chicken broth

1. In a heavy heat-proof bowl, combine the bulgur and boiling water; soak for about 30 minutes or until all the liquid has been absorbed.

2. Preheat the oven to 375 F. Slice the tops from the peppers, discarding the stems, and finely chop the tops; reserve. Scrape out the seeds and ribs, leaving the peppers intact. Cook the peppers in a large kettle of boiling unsalted water until almost tender-about 5 minutes. Drain and set aside.

3. Combine the bulgur, chopped pepper tops, tomatoes, garlic, cheese, green onions, parsley, black pepper, and 1/3 cup of the chicken broth in a medium-size bowl. Stir well to combine. Fill each pepper with 1/4 of the mixture and place the stuffed peppers in an ungreased 8"x 8"x 2" baking pan. Pour the remaining chicken broth into the bottom of the pan.

4. Cover with aluminum foil and bake for 20 minutes,or until the stuffing is heated through and the peppers are tender.

Source: Great Recipes for Good Health (cookbook)