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

Cook Time 30

Servings Servings

Calories 487kcal

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

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

To 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.

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

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