Salmon Stuffed Peppers Recipes

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!

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

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.