Gulf Coast Snapper

• 1 small red bell pepper, seeded and halved
• 14 cup sliced mushrooms
• 4 green onions, white part only
• 3 tablespoons butter (2 T. at room temp and 1 T. melted)
• 1 tablespoon olive oil
• 1 small celery rib, finely chopped
• 14 cup dried breadcrumbs
• 1 egg, beaten
• 1 teaspoon dry mustard
• 4 sprigs fresh thyme, leaves from
• 12 teaspoon red pepper flakes
• 12 teaspoon salt
• fresh ground black pepper
• 1 small red snapper, about 1 1/2 lbs.,cleaned
• cooking spray

1. Heat oven to 400.
2. Combine red pepper, mushrooms and green onions in a food processor; pulse until finely chopped.
3. Heat 2 tablespoons of the butter and olive oil in a medium skillet over medium-high heat; add bell peppers, mushrooms, onions and celery to skillet; cook until vegetables soften, about 3 minutes.
4. Remove from heat; mix in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black pepper to taste.
5. Line a baking sheet with foil and spray it with cooking spray.
6. Fill fish cavity with stuffing, place on foil-line sheet and brush with melted butter.
7. Bake until fish is firm and meat is flaky and moist, about 35 minutes.

red bell pepper, mushrooms, green onions, butter, olive oil, celery, breadcrumbs, egg, mustard, thyme, red pepper, salt, fresh ground black pepper, red snapper, cooking spray

Taken from www.food.com/recipe/gulf-coast-snapper-76968 (may not work)