Salmon Stuffed Peppers

Jump to:

• The Ingredients
• How to Make Salmon Stuffed Peppers?
• Best To Serve With
• The Recipe Tips and variations
• 📖 Recipe

The Ingredients

• 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. 

The Recipe 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.

📖 Recipe