1 small red bell pepper, seeded and halved
1/4 cup sliced mushrooms
4 scallions, white part only
3 Tbsp butter (2 Tbsp at room temperature, 1 Tbsp melted)
1 Tbsp olive oil
1 small rib celery, finely chopped
1/4 cup dried bread crumbs
1 egg, beaten
1 tsp dry mustard
Leaves from 4 sprigs fresh thyme
1/2 tsp dried red pepper flakes
1/2 tsp salt
Fresh-ground black pepper, to taste
1 (1 1/2-pound) whole red snapper, cleaned

Heat oven to 400 degrees F. Combine red peppers, mushrooms and scallions
in a food processor fitted with metal blade; use on/off pulses until
finely chopped. Heat 2 tablespoons butter and olive oil in medium
skillet over medium-high heat. Add bell pepper mixture and celery to
skillet; cook 3 minutes until vegetables soften. Remove from heat; mix
in bread crumbs, egg, mustard, thyme, red pepper flakes, salt and black
pepper. Fill fish cavity with stuffing; brush with melted butter. Bake
on a parchment-lined baking sheet 35 minutes until fish is firm and meat
is flaky and moist. Makes 2 servings.