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Fish-Fueled Pepper Rocket with Kale Chips & Quinoa

Samuel Wohabe

“I came up with the recipe for Fish-Fueled Pepper Rockets when I was trying to find an interesting way to use a pretty orange bell pepper I saw in the grocery store,” says Samuel. “I wanted to make fish that night too, so I decided it would be fun to stuff the pepper with the fish and mix the flavors. When it was done, it looked like a rocket ship. And I’ve always loved kale chips, and can eat the entire head of kale this way!”—Samuel Wohabe, age 9, New York

Makes 3 servings


1 tablespoon olive oil

1/2 pound halibut fillet

Salt and pepper

3 orange bell peppers, stemmed and seeds removed

1 cup shredded Manchego cheese

Kale chips (see below)

1 cup cooked quinoa


  1. Preheat the oven to 350°F.
  2. In a sauté pan over moderate heat, warm the olive oil. Add the halibut and sear, flipping once, until cooked through, about 4 minutes. Season to taste with salt and pepper. Cut the halibut into bite-size pieces.
  3. Stuff each pepper with 1/3 of the cooked halibut and 1/3 of the shredded Manchego cheese. Place the peppers on a nonstick baking pan, open side up, and bake until soft, about 30 minutes. Serve with kale chips and quinoa.

Kale Chips


1 bunch kale, stems removed and leaves torn into bite-size pieces

2 tablespoons olive oil

¼ teaspoon salt


1. Preheat the oven to 400°F. On a large nonstick baking pan, drizzle the kale with olive oil, season with salt, and toss until evenly coated. Bake until crispy, about 15 minutes.

Featured in the Healthy Lunchtime Challenge. Check out all the winning recipes here.