1 sm. zucchini
1 sm. red pepper
1 c. Stove Top chicken flavor flexible serving stuffing mix
1/2 c. water
1/4 c. chicken broth
1/4 c. melted butter
1/2 tsp. tarragon leaves
1/8 tsp. paprika
4 to 6 oz. sole fillets

Cut zucchini and red peppers into thin strips. Combine vegetables in a bowl with stuffing mix, hot water, broth, 2 tablespoons butter and tarragon. Let stand 5 minutes. Spoon and press stuffing into half of each fillet, fold fillets over stuffing. Mix remaining butter and paprika, brush on fillets.

Place stuffed fillets in baking dish, cover and bake at 400 degrees for 20 to 25 minutes or until fish flakes. Enjoy! Serves 4.