Heat 1 tablespoon of oil in a large skillet over medium heat. Add the bell pepper, onion, salt and black pepper and saute until crisp tender, about 3 minutes. Stir in red beans and rice and cook until warmed through, about 2-3 minutes. Remove from heat and stir in cheddar cheese until combined.
Spoon about 3 tablespoons of the red beans and rice mixture onto each catfish filet and roll fish tightly, lengthwise, around the filling. Use a toothpick to secure. Repeat with remaining filets.
Heat remaining oil in a large skillet over medium-high heat, Sear filets for 2-3 minutes per side until golden brown. Transfer skillet to oven and bake for an additional 8-10 minutes or until an internal temperature of 145 °F is reached.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add the bell pepper, onion, salt and black pepper and saute until crisp tender, about 3 minutes. Stir in red beans and rice and cook until warmed through, about 2-3 minutes. Remove from heat and stir in cheddar cheese until combined.
Spoon about 3 tablespoons of the red beans and rice mixture onto each catfish filet and roll fish tightly, lengthwise, around the filling. Use a toothpick to secure. Repeat with remaining filets.
Heat remaining oil in a large skillet over medium-high heat, Sear filets for 2-3 minutes per side until golden brown. Transfer skillet to oven and bake for an additional 8-10 minutes or until an internal temperature of 145 °F is reached.
