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.
Nutrition & Diet Analysis (per serving)
575
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).