Creamy Salmon Stuffed Peppers Recipes

SALMON STUFFED PEPPERS

Steps:

• 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., 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.

SALMON STUFFED PEPPERS

Steps:

• Preheat the oven to 350°F.
• Chop the zucchini and salmon roughly. Cut the peppers into two and core inside.
• Place a pot of water and bring it to a rolling boil.
• Then add the peppers and cook for 2-3 minutes or until the peppers become slightly tender.
• Take out the peppers using tongs.
• Place them in a tray facing upwards.
• Over medium heat, place a pan, and oil and chopped zucchini. Sauté until the zucchini edges become soft.
• Now add the chopped salmon, salt, and red pepper flakes.
• And sauté for another 2 minutes minutes or until the salmon slightly changes its color.
• Now add the rice and diced tomato.
• Cook until the liquid evaporates and forms a slightly thicker mixture.
• Let's start stuffing the peppers with the salmon mixture. And complete with all the pepper.
• Sprinkle cheese on the top of each stuffed peppers.
• Bake it for about eight minutes or until the cheese on the top gets melty. And serve hot.

CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON

Steps:

• Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
• Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
• Drizzle with homemade balsamic glaze and serve!

PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM

Steps:

• Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.