Salmon stuffed peppers

This salmon stuffed peppers recipe is the one dish I keep making myself on a repeat mode because this recipe is simple and tastes fabulous as well.

Have you ever struggled to make a meal by combining salmon with peppers, this recipe is a rescue. And today's salmon stuffed bell peppers recipe is all about exploring the natural flavors of salmon and the peppers. 

These stuffed salmon peppers are so easy to make(like this turkey stuffed peppers). The salmon is sautéed with the spices and veggies, stuff the peppers with the filling, and bake it until they are done. That’s it!

On top of it, this 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 ideas for stuffing, 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.

Ingredients needed for making salmon stuffed peppers

Salmon. Depending on your choice, you may choose fresh/frozen, or skin-on/skinless salmon. 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 with other mild, more extensive pepper varieties like cubanelle or poblano peppers.

Zucchini. This veggie has a soft texture that blends with the salmon flakes and quinoa. This vegetable is good to substitute with salmon-friendly vegetables like asparagus, broccoli, or Brussels sprouts.

Fire-roasted tomato. I have used diced fire-roasted tomatoes as it's packed with rich flavors. 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 it handy. You may swap with either quinoa or the white rice alone as well. 

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

Prepping

Preheat the oven to 350 degrees Fahrenheit.

Roughly chop the salmon and zucchini into small pieces.

Slice the peppers into two, and core the white membrane using the spoon to make room for the filling.

Blanching

Bring a pot of water to a rolling boil, add the peppers, and cook for about 2-3 minutes or until the peppers turn slightly tender. And make sure not to overcook it.

Remove the peppers from the water using tongs and place them in the tray. And set aside.

Make the filling

Place a pan over medium heat; add oil, chopped zucchini, salmon, salt, and red pepper flakes. Sauté until its edges become soft. 

Now the brown rice, and diced tomato. And cook until the excess liquid evaporates and forms a slightly thicker mixture(for me, it took about 7 minutes).

Stuffing

Arrange the peppers on the baking sheet, each facing upwards.

Scoop the mixture and start filling inside the pepper. Repeat this procedure for the remaining peppers.

Sprinkle cheese on the top.

Bake

And bake it for about 8 minutes or until the cheese on the top melts. Remove from the oven and sprinkle with cilantro. And serve salmon stuffed peppers as hot.

Best to serve with

Soup. What else can we think of besides a soothing light soup like this tomato paste soup, 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 the asparagus taste delicious.

Green beans. Another side dish of our favorite. These balsamic green beans, or Chinese green beans, are great to try. 

Tips and variations

Yields. The recipe is good for three servings.

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 mushroom in this salmon stuffed peppers recipe. And skip or substitute the cheddar cheese with nutritional yeast.

How to store the leftover

Refrigerate. You may transfer to an airtight container and refrigerate it within two days.

Freeze. When planning to store for a more extended period, choose a freezer-friendly airtight container or Ziploc bag. Freeze the salmon stuffed peppers for up to three months. To thaw, leave them overnight in the refrigerator.

Reheat. You may reheat in an oven, microwave, air fryer.

Tools recommendations

Tongs. Good grip tongs are comfortable to use.

Skillet. Works on most cooktops, including the induction stove I used today.

Measuring tools. Easy-to-handle tools always come in priority.

Printable recipe card

Salmon stuffed peppers

These stuffed salmon peppers are very easy and versatile. Made with zucchini, salmon, and brown rice, the combo with peppers tastes fabulous!

5 from 24 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 3 Servings

Calories: 487kcal

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

Storing Ideas

• Store the leftovers in the refrigerator to use for up to two days.
• You may freeze it to use for about three months. To thaw, leave them overnight in the refrigerator.
• If you have excess stuffing mixture, you may freeze it to use for later.

Nutrition

Calories: 487kcal | Carbohydrates: 81g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 492mg | Potassium: 856mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4119IU | Vitamin C: 160mg | Calcium: 121mg | Iron: 3mg

Course Dinner

Cuisine American

Author Sujatha Muralidhar

**Disclaimer: The nutritional information provided is an approximate estimate only.