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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!
Course
Dinner
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Servings
3
Servings
Calories
487
kcal
Author
Sujatha Muralidhar
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:
487
kcal
|
Carbohydrates:
81
g
|
Protein:
20
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
34
mg
|
Sodium:
492
mg
|
Potassium:
856
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
4119
IU
|
Vitamin C:
160
mg
|
Calcium:
121
mg
|
Iron:
3
mg