Fish Fueled Pepper Rocket With Kale Chips and Quinoa

Halibut and Manchego stuffed

orange bell pepper ½ pound halibut fillet 3 orange bell peppers 1 cup shredded Manchego

cheese 1 tablespoon olive oil Dash of salt and pepper 1 cup quinoa 2 cups chicken broth or water 1 teaspoon olive oil Kale chips 1 head kale 2 tablespoons olive oil ¼ teaspoon salt FOR HALIBUT AND MANCHEGO STUFFED ORANGE BELL PEPPER: 1. Core and clean peppers and leave whole. Cut halibut into chunks. 2. Sauté in a pan for 4 minutes with olive oil. Add dash of salt and pepper. Samuel Wohabe with his competition-winning dish, Fish Fueled Pepper Rocket with Kale Chips and Quinoa. 3. Stuff each pepper with ¹ ³ of halibut and ¹ ³ of shredded Manchego cheese. 4. Spray baking pan with nonstick cooking spray. Place the three stuffed peppers open side up in baking pan. Bake at 350 degrees for 30 minutes or until peppers are soft. FOR KALE CHIPS: 1. Wash and dry kale leaves well with salad spinner and paper towel. Pull leaves off stems. Tear into bite-size pieces. 2. Drizzle with olive oil and toss until evenly coated. Sprinkle lightly with salt. 3. Spread onto baking sheet in single layer. Bake at 400 degrees for 15 to 20 minutes until crispy. 4. Set kale chips aside after baking. FOR QUINOA: 1. Bring liquid to a boil in saucepan. Add quinoa. Reduce heat and cook for 15 minutes or until all of the liquid is absorbed. 2. Remove from heat. Fluff with fork. 3. Serve Pepper Rocket in center of plate surrounded by chips and quinoa.