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Salmon Stuffed Peppers

 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.
Nutritional 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.