Time 1h Yield 6 servings. Number Of Ingredients 15 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.
Number Of Ingredients 8 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.
Number Of Ingredients 12 Steps:
Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Blend ingredients until smooth.
Time 30m Yield 4 Number Of Ingredients 15 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.
More about “salmon stuffed peppers recipes”
Time 45m Yield 2 Number Of Ingredients 10 Steps:
Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl. Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds. Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper. Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side. Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish. Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion. Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.
