Salmon Stuffed Pepper
Salmon stuffed peppers offer a flavorful, healthful dish combining tender baked peppers with savory salmon, rice, herbs, and creamy toppings, perfect for a satisfying family meal.
Ingredients
- 6 medium green, yellow or red peppers ⓘ
- 1-1/4 lb. salmon or 1 can salmon ⓘ
- 3/4 cup chicken broth ⓘ
- 1 medium leek or 1/2 cup chopped green onions ⓘ
- 1-3 medium jalapeno peppers, minced ⓘ
- 2 tablespoons cilantro or parsley ⓘ
- 1 teaspoon Worcestershire sauce ⓘ
- 1/2 teaspoon tarragon ⓘ
- 1/2 teaspoon oregano ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon pepper ⓘ
- 2 cups hot cooked rice ⓘ
- 1/2 cup tartar sauce ⓘ
- 1/2 cup sour cream ⓘ
- 2 tablespoons shredded Parmesan cheese ⓘ
Instructions
- Cut the tops off of the peppers and remove seeds.
- Cook peppers in boiling water for 3-5 minutes.
- Drain and rinse in cold water. Set aside.
- Broil salmon 4-6 inches from heat for 4-5 minutes. Discard bones and skin.
- Flake the salmon with a fork on each side.
- In a large skillet, combine chicken broth, chopped leek or green onions, minced jalapenos, cilantro or parsley, Worcestershire sauce, tarragon, oregano, salt, and pepper.
- Bring the mixture to a boil.
- Simmer for 10 minutes.
- Stir in hot cooked rice, tartar sauce, and sour cream.
- Fold in the flaked salmon.
- Spoon the filling into the prepared peppers.
- Place the peppers in an ungreased, shallow baking dish.
- Sprinkle with shredded Parmesan cheese.
- Cover and bake at 350°F (175°C) for 25-30 minutes or until peppers are tender and filling is hot.
Tips & Substitutions
To enhance the flavor, consider adding a squeeze of lemon juice to the filling for a bright, zesty touch. If you don’t have fresh salmon, canned salmon works perfectly as a time-saving substitution. For a bit more heat, add extra minced jalapenos. You can also use quinoa instead of rice for a healthier alternative. This dish is a great way to use up leftover rice from other meals.
Serving Suggestions
Serve these stuffed peppers with a side salad or garlic bread for a complete meal. They pair beautifully with a refreshing cucumber salad or roasted vegetables. For a comforting touch, consider accompanying the dish with a creamy dip or a light sauce. You can also browse more American recipes for additional ideas.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed peppers in a baking dish, cover with foil, and warm them in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. Avoid microwaving them to prevent sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Stuffed Pepper contains roughly 254 calories, with 13g protein, 48g carbohydrates, and 5g fat. It is an excellent source of iron (89% of the Daily Value), vitamin C (77% of the Daily Value), and calcium (55% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1673mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of fish instead of salmon?
Yes, you can substitute salmon with other types of fish like tuna, cod, or even a firm white fish. Just ensure the fish is cooked properly before adding it to the filling. Each type of fish will bring its own unique flavor to the dish.
How can I make this dish vegetarian?
To make this dish vegetarian, replace the salmon with a mixture of beans, lentils, or crumbled tofu. You can also increase the amount of vegetables used in the filling, such as mushrooms or spinach, for added texture and flavor.
Can I prepare the stuffed peppers in advance?
Absolutely! You can prepare the stuffed peppers ahead of time and store them in the refrigerator before baking. Just assemble them, cover with foil, and they will keep for up to 2 days. When ready to serve, bake them directly from the fridge, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).