2 med. green peppers, chopped
4 oz. can sliced mushrooms, drained
1/2 c. butter
20 cherry tomatoes, cut in half
2 c. herb seasoned croutons
1/4 c. lemon juice
2 tsp. salt
1/4 tsp. pepper
1/4 tsp. marjoram leaves
4 (10-12 oz.) trouts

Heat oven to 350 degrees. Cook and stir green pepper and mushrooms in butter until tender, about 5 minutes. Remove from heat. Stir in cherry tomatoes, croutons, lemon juice, 2 teaspoons salt, the pepper and marjoram. Lightly salt the cavity of each trout. Fry with 1/2 cup of stuffing. Place remaining stuffing in greased casserole dish. Arrange trout in greased baking dish. Wrap in buttered aluminum foil. Bake stuffing and trout until fish flakes easily with a fork, 30 to 35 minutes. Garnish with lemon slices, cucumber slices and cherry tomatoes. 4 servings.