Rainbow Trout Adirondack

INGREDIENTS:10 large baking potatoes
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1 large yellow bell pepper, chopped
12 green onions, thinly sliced
10 4-ounce natural fillets of boneless Idaho rainbow trout
2 ounces (3/4 cup) mixed peppercorns, crushed
to taste, salt
as needed, flour
1 cup plus 2 Tbsp. dry vermouth
2 ½ cups

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