This recipe is really easy and you can use canned salmon to make it. Combining the salmon with rice and other ingredients makes a hearty meal and you can serve these salmon stuffed bell peppers by themselves, since they contain all the makings of a complete meal. Give each person two stuffed bell peppers and they will definitely feel full afterwards.
Feel free to switch the cooked white rice for cooked instant mashed potatoes. The result will be similar but the texture will be different. If you have some leftover rice or leftover mashed potatoes to use up, do it. This salmon stuffed bell pepper recipe will work for either of those. Also, you can use whichever type of bell pepper you prefer. The yellow ones are the sweetest, followed by the orange ones. Then you have the red ones and, at the other end of the spectrum with a more savory, tart flavor, there are the green ones. Perhaps you want to try one of each.
Salmon stuffed bell pepper is a good idea if you are looking for healthy fish recipe ideas. Canned salmon is always nice to keep in the pantry, just in case you need to rustle up something fast. You can make all kinds of dishes with it, using rice, pasta, or potatoes as your base, or even making a stuffed bell pepper or stuffed zucchini recipe. Tomatoes, mushrooms, eggplant, and other vegetables can also be stuffed, so you might like to experiment a bit.
- 14 ¾ oz can Alaskan pink salmon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 bell peppers
- 1 cup cooked white rice
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 2 beaten eggs
- 1 tablespoon minced garlic
- ⅓ cup chopped bell pepper
- 1 large chopped onion
- ½ teaspoon Cajun spice blend
- 2 teaspoons seafood seasoning blend
- Fresh basil leaves, to garnish
- Cut the tops off the bell peppers, remove the seeds and white bits, and rinse them. Parboil them for 12 minutes.
- Put the salmon in a bowl and pick through it, removing any skin and bones, and breaking it up.
- Add the rice, salt, onion, garlic, chopped bell pepper, eggs, ketchup, Worcestershire sauce, and seasonings.
- Combine well, and then use this mixture to fill the bell peppers.
- Preheat the oven to 350 degrees F, and then bake the stuffed peppers for 45 minutes, adding the bell pepper tops during the final 20 minutes.
- Garnish the salmon stuffed bell peppers with the fresh basil, and then serve them with the tops on or with the tops next to them.
Parboiling the bell peppers before you add the salmon stuffing makes them tender and baking them gives them a wrinkled appearance which, as you can see from the picture, does add something special. The filling is hearty and flavorful and this is a healthy meal. You might like to serve this salmon stuffed bell pepper recipe in a pool of homemade tomato sauce or you might prefer just to serve them plain, as they are. Both ways would work. This is a colorful, nutritious, and delicious meal idea which is sure to appeal to the whole family.
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