This salmon stuffed peppers recipe is the one dish I keep making myself on a repeat mode. Because this recipe is simple and straightforward and tastes fabulous as well.
Have you ever struggled making a meal by combining salmon with the 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. 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 or 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 get deeper in choosing the proper substitutes and alternatives that can satisfy your palate at best.
And let's learn how to infuse them beautifully to make a delicious weeknight dinner meal.
Ingredients need for making salmon stuffed peppers
Salmon. You may choose fresh/frozen, or skin-on/skinless salmon, depending on your personal choice. We usually opt in for skinless salmon filets for this recipe. To add on another note, I would highly suggest opting for the wild caught salmon.
Bell peppers. Bell peppers are the classic options for making a any stuffed pepper recipe. However you may substitute with other mild, bigger pepper varieties like cubanelle peppers or poblano peppers.
Zucchini. This veggie has a soft texture that beautifully blends with the salmon flakes and quinoa. This vegetable is good to substitute with other salmon friendly vegetables like asparagus, broccoli, or the 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
Preheat the oven to 350 degrees fahrenheit.
Roughly chop the salmon and zucchini into small pieces.
Slice the peppers into two, and using the spoon core the white membrane to make room for the filling.
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.
Using tongs remove the peppers from the water and place it in the tray. And set aside.
Make the filling
Place a pan over medium heat, add oil, chopped zucchini, chopped 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).
Arrange the peppers in 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.
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 we can think of other than a soothing light soup like this tomato paste soup, clear tomato soup. Or if you're thinking to spice up your soup a little bit more, think of this Indian vegetable soup.
Roasted veggies. These are the classic combination for these salmon stuffed peppers. Roasted zucchini, brussels sprouts, or the asparagus taste delicious.
Tips and variations
Yields. The recipe is good for three servings.
Make ahead. You may make the filling ahead of time about 1 to 2 days before. And stuff the bell peppers and bake it 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 do use within two days.
Freeze. When planning to store for a longer period, choose a freezer friendly airtight container or Ziploc bags. And freeze the salmon stuffed peppers to use upto three months. To thaw, leave them overnight in the refrigerator.
Tongs. A good grip tongs are comfortable to use.
Skillet. Works on most cooktops, including the induction stove which I have used today.
Measuring tools. Easy to handle tools always comes in first priority.
Salmon stuffed peppers
- 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
- Preheat the oven to 350°F.
- Chop the zucchini and salmon roughly. Cut the peppers into two and core inside.
- 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.
- 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 it for about eight minutes or until the cheese on the top gets melty. And serve hot.
- 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.