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Salmon Stuffed Peppers

I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.—Kathleen Bowman, Sun Valley, Nevada

6 ServingsPrep: 35 min. Bake: 25 min.

Ingredients

6 medium green, sweet yellow or red peppers
1-1/4 pounds salmon fillets or salmon steaks
3/4 cup chicken broth
1 medium leek (white portion only), chopped or 1/2 cup chopped green onions
1 to 3 medium jalapeno peppers, minced
2 tablespoons minced fresh cilantro
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup tartar sauce
1/2 cup sour cream
2 tablespoons shredded Parmesan cheese

Directions

Cut tops off peppers and remove seeds. Cook peppers in boiling water
for 3-5 minutes or until crisp-tender. Drain and rinse in cold
water; set aside.
Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or
until fish flakes easily with a fork. Discard bones and skin. Flake
fish with a fork; set aside.

2 of 2

Salmon Stuffed Peppers (continued)

Directions (continued)

In a large skillet, combine the broth, leek, jalapenos, cilantro,
Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a
boil. Reduce heat; simmer, uncovered, for 10 minutes or until the
liquid has evaporated.
Stir in the hot rice, tartar sauce and sour cream. Fold in salmon.
Spoon into peppers. Place in an ungreased shallow baking dish.
Sprinkle with Parmesan cheese.
Cover and bake at 350° for 25-30 minutes or until peppers are
tender and filling is hot. Yield: 6 servings.

Nutrition Facts: 1 serving (1 each) equals 394 calories, 21 g fat (6 g saturated fat), 77 mg cholesterol, 437 mg sodium, 29 g carbohydrate, 3 g fiber, 23 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.