Salmon Stuffed Peppers
TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: 6 servings.
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
Ingredients
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6 medium green, sweet yellow or red peppers
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1-1/4 pounds salmon fillets or salmon steaks
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3/4 cup chicken broth
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1 medium leek (white portion only), chopped or 1/2 cup chopped green onions
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1 to 3 medium jalapeno peppers, minced
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2 tablespoons minced fresh cilantro
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1 teaspoon Worcestershire sauce
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1/2 teaspoon dried tarragon
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/8 teaspoon pepper
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2 cups hot cooked rice
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1/2 cup tartar sauce
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1/2 cup sour cream
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2 tablespoons shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts
1 each: 394 calories, 21g fat (6g saturated fat), 77mg cholesterol, 437mg sodium, 29g carbohydrate (6g sugars, 3g fiber), 23g protein.
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