This salmon-stuffed peppers recipe is the one dish I keep making myself on repeat because it's simple and tastes fabulous.
⭐Salmon Stuffed Peppers: A Quick Look
- What it is: Baked salmon, bell peppers, and brown rice stuffed meal
- Time & Yield: 40 minutes total, serves 3
- Taste & Texture: Mild, savory salmon with soft zucchini and fluffy rice, tucked into tender peppers with a cheesy, slightly crisp top
- Heat Level🌶: Mild heat from red pepper flakes
- How To Make: Sauté zucchini and salmon, mix with rice, stuff into blanched peppers, top with cheese, and bake until melty
- Recipe's Top Highlights: Quick weeknight comfort meal, Balanced protein and veggies, Easy customizable stuffing.
Why You'll Love This Recipe
Hi, have you ever struggled to make a meal with salmon and peppers? This is one of the easy spicy salmon recipes at rescue. And today's salmon-stuffed bell pepper recipe is all about exploring the natural flavors of salmon and the peppers.
These stuffed salmon peppers are so easy to make(like these turkey stuffed peppers). Sauté the salmon with the spices and veggies, stuff the peppers with the filling, and bake until done. That's it!
On top of it, this easy Salmon Stuffed Peppers recipe is very versatile. Toss some shrimp, choose your choice of veggie, or stir in your favorite spice blend-the choices are many to choose from. For more stuffing ideas, you may look into barley-stuffed peppers, lentil-stuffed peppers, or tofu-stuffed peppers.
What next? Let's explore the best substitutes and alternatives to satisfy your palate.
And let's learn how to infuse them beautifully to make a delicious weeknight dinner meal.
Jump to:
Salmon Stuffed Peppers Ingredients
- Salmon. Depending on your preference, you may choose fresh/frozen salmon, with or without skin. We usually opt for skinless salmon filets for this recipe. On another note, I highly suggest opting for the wild-caught salmon.
- Bell peppers. Bell peppers are the classic options for making any stuffed pepper recipe. However, you may substitute other mild, larger pepper varieties, such as cubanelle or poblano peppers.
- Zucchini. This veggie has a soft texture that blends with the salmon flakes and quinoa. This vegetable is a good substitute for salmon-friendly vegetables like asparagus, broccoli, or Brussels sprouts.
- Fire-roasted tomato. I have used diced fire-roasted tomatoes because they're packed with rich flavor. Fresh tomatoes are also great to substitute in this salmon-stuffed peppers recipe.
- Cooked Brown rice. I have used quinoa and rice, as I have them handy. You may swap either quinoa or white rice on its own.
- Red pepper flakes. For spicing up and for the extra kick.
- Cheese. Sharp cheddar or cheddar works best in this recipe.
How to Make Salmon Stuffed Peppers?
- Step 1. Preheat oven to 350°F. Chop zucchini and salmon, halve and core peppers, then blanch peppers in boiling water for 2-3 minutes until slightly tender.
- Step 2. Heat oil in a pan, sauté zucchini until soft, then add salmon, salt, and red pepper flakes, and cook until the salmon just changes color.
- Step 3. Add cooked brown rice (and tomatoes if using), cook until the mixture thickens slightly and the excess moisture evaporates.
- Step 4. Stuff peppers with filling, top with cheese, and bake for 8 minutes until cheese melts. Serve hot.
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Best To Serve With
- Soup. What else can we think of besides soothing light soups like this tomato paste soup or clear tomato soup? Or, if you're thinking of spicing your soup a bit more, think of this Indian vegetable soup.
- Roasted veggies. These are the classic combinations for these salmon-stuffed peppers. Roasted zucchini, Brussels sprouts, or asparagus taste delicious.
- Green beans. Another side dish of our favorite. These balsamic green beans, or Chinese green beans, are great to try.
The Recipe Tips and Variations
- Yields. The recipe serves three.
- Make ahead. You may make the filling about 1 to 2 days before. Stuff the bell peppers and bake them whenever you want to serve.
- Shrimp. You may add shrimp along with salmon.
- Vegan. Swap the salmon with the mushrooms in this salmon-stuffed peppers recipe. And skip or substitute the cheddar cheese with nutritional yeast.
If you enjoyed this Salmon Stuffed Peppers Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Salmon Stuffed Peppers
Ingredients
- 3 bell peppers
- 2 tablespoon vegetable oil
- 1 cup zucchini roughly chopped
- 1 cup salmon roughly chopped
- 1 ½ cup brown rice cooked
- ½ teaspoon salt
- 1 teaspoon red pepper flakes
- ¼ cup sharp cheddar cheese
Instructions
Prepping
- Preheat the oven to 350°F.
- Chop the zucchini and salmon roughly. Cut the peppers into two and core inside.
Blanching
- Place a pot of water and bring it to a rolling boil.
- Then add the peppers and cook for 2-3 minutes or until the peppers become slightly tender.
- Take out the peppers using tongs.
- Place them in a tray facing upwards.
Make the filling
- Over medium heat, place a pan, and oil and chopped zucchini. Sauté until the zucchini edges become soft.
- Now add the chopped salmon, salt, and red pepper flakes.
- And sauté for another 2 minutes minutes or until the salmon slightly changes its color.
- Now add the rice and diced tomato.
- Cook until the liquid evaporates and forms a slightly thicker mixture.
Stuffing
- Let's start stuffing the peppers with the salmon mixture. And complete with all the pepper.
- Sprinkle cheese on the top of each stuffed peppers.
Bake
- Bake it for about eight minutes or until the cheese on the top gets melty. And serve hot.
Notes
Nutrition
Additional Info
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This was the first time that I made stuffed peppers with salmon, and they turned out so good! It makes me happy that I can make a traditional dish even healthier. Thanks for sharing the recipe.
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
We had these stuffed peppers for dinner last night and they were amazing! Already can't wait to make them again!
I’m so happy that you enjoyed them, Tayler! Thank you for sharing this kind review!
I just love this filling and its was a big hit with everyone we are big salmon fans and this was such a nice change!
Yay! Love hearing this!
What a fantastic recipe. The combination of sweet peppers (I use large red bell peppers) and salmon is so tasty. Love the variations you suggested, too. Thanks for another winner from Pepper Bowl!
Enjoy, Liza!
I've always only ever use ground beef to stuff pepper, but this salmon version is super delicious too! Now I have options when making stuffed peppers. 🙂
So glad you enjoyed it, Anita!
These stuffed peppers are so full of flavor! I added avocado to mine - so yummy!
Glad to hear it, Tara!