Salmon stuffed pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 ServingsIngredients: 1 tbsp Oregano, ground, 2 small lemon yields Lemon Juice, 3 tbsp Garlic, 2 tbsp Parsley, 1/3 cup Sun Dried Tomatoes 3 oz Chicken of the Sea Smoked Pacific Salmon 2 cups cooked White Rice2 Tbsp I Can't Believe It's Not Butter, Fat Free Spread2 medium *Peppers, sweet, red, fresh, (approx 2-3/4" long, 2-1/2" 2 tbsp Sour Cream, reduced fat
Cook rice according to directions
rehydrate sun-dried tomatoes by putting in hot water
cut off tops of red peppers and scoop out seeds. Put peppers in the microwave for approx 2 minutes or until desired tenderness. set aside.
Saute garlic in 2 tbsp of the lemon juice . Add tomatoes, remaining lemon juice, and oregano
saute' one minute longer;
Add butter spread and boil until melted.
remove from heat.
Gently fold in salmon and rice.
Put 1/2 salmon rice mixture into each pepper top each with 1 tbsp of sour cream and dash with parsley.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TRUANGEL.
rehydrate sun-dried tomatoes by putting in hot water
cut off tops of red peppers and scoop out seeds. Put peppers in the microwave for approx 2 minutes or until desired tenderness. set aside.
Saute garlic in 2 tbsp of the lemon juice . Add tomatoes, remaining lemon juice, and oregano
saute' one minute longer;
Add butter spread and boil until melted.
remove from heat.
Gently fold in salmon and rice.
Put 1/2 salmon rice mixture into each pepper top each with 1 tbsp of sour cream and dash with parsley.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TRUANGEL.
Nutritional Info Amount Per Serving
- Calories: 356.6
- Total Fat: 4.3 g
- Cholesterol: 28.4 mg
- Sodium: 538.8 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 4.8 g
- Protein: 18.1 g
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