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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

  • 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

  • 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.
  • 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.
  • 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.
  • 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.
  • 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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