Pueblo Pepper & Trout Stew
A hearty stew featuring Rocky Mountain trout, locally grown Pueblo peppers, and garden-fresh herbs, slow-simmered to perfection. This american-inspired one pot ready in about 45 minutes pairs skin-on trout fillets, finely diced Pueblo peppers, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, skin-on trout fillets
- 2, finely diced Pueblo peppers
- 1/2 cup, finely diced onion
- 1 cup, thinly sliced carrots
- 1/2 cup, finely diced celery
- 2 cups chicken broth
- 2 tsp, chopped dill
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 1 lb trout fillets dry with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear trout skin-side down for 4 minutes until golden brown, then flip and cook 2 more minutes. Remove and set aside.
- Step 3: In the same pot, cook 2 diced Pueblo peppers, 1/2 cup diced onion, 1 cup sliced carrots, and 1/2 cup diced celery for 8 minutes until vegetables are softened and fragrant.
- Step 4: Add 2 cups chicken broth and bring to a gentle simmer. Return trout to the pot, cover, and simmer for 12 minutes until trout is opaque and flakes easily.
- Step 5: Stir in 2 tsp chopped dill and 1 tbsp lemon juice, then taste and adjust seasoning. Simmer uncovered for 2 more minutes until flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pueblo Pepper & Trout Stew take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pueblo Pepper & Trout Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep skin-on trout fillets from drying out.
Can I substitute ingredients in Pueblo Pepper & Trout Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pueblo Pepper & Trout Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pueblo Pepper & Trout Stew?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
