Best 2 Salmon Stuffed Peppers Recipes
If you're looking for a delicious and satisfying meal that's easy to make, salmon stuffed peppers are the perfect choice. Combining the flakiness of salmon with the savory flavors of bell peppers, this dish is sure to be a hit with everyone at your table. With endless variations to choose from, there's a salmon stuffed pepper recipe out there for every taste.
Let's cook with our recipes!
SALMON STUFFED PEPPERS
I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
CREAMY SALMON STUFFED PEPPERS
Steps:
- 1. Warm cheeses in the microwave, 10 seconds at a time, checking intermittently until it's just soft enough to mix easily. 2. Combine first six ingredients until nice and creamy, cut the tops off of the red bell peppers and fill. Place tops back on and bake at 350 degrees for 8-10 minutes or until pepper is softened and a little blistery on the outside. I actually like to hit it with the broiler for a few minutes as well to really roast the heck out of it. I made this two days in a row. On day two I use several poblano chilies instead of bell peppers. Also made a simple cucumber tomato basil salad for the side. A few tablespoons each of olive oil and red wine vinegar whisked with some good Indian ground mustard seed makes for a super fast and tasty dressing.
Tips:
- Choose the right peppers: Look for large, firm bell peppers with smooth skin and no blemishes. Different colors of peppers, such as red, orange, and yellow, will add a pop of color to your dish.
- Prepare the peppers properly: Cut the peppers in half lengthwise and remove the seeds and ribs. Make sure to rinse the peppers thoroughly before stuffing them.
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your dish. Choose fresh, flavorful salmon and vegetables.
- Don't overcook the salmon: Salmon is a delicate fish that can easily become dry and overcooked. Cook the salmon until it is just cooked through, or about 10 minutes per inch of thickness.
- Serve immediately: Salmon stuffed peppers are best served hot out of the oven. If you need to make them ahead of time, cook them according to the recipe and then let them cool completely. Reheat them in a preheated oven before serving.
Conclusion:
Salmon stuffed peppers are a delicious and healthy meal that can be enjoyed for lunch or dinner. They are packed with flavor and nutrients, and they are also relatively easy to make. With a little planning and preparation, you can create a delicious and satisfying meal that the whole family will love.
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