Salmon Stuffed Peppers

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 303.0
  • Total Fat: 13.9 g
  • Cholesterol: 42.7 mg
  • Sodium: 150.0 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 19.8 g

View full nutritional breakdown of Salmon Stuffed Peppers calories by ingredient


Introduction

This is my own recipe. It is a little spicy and very fulfilling. I make it for my husband who needs the protein. High in calories but 1 is all you are gong to need.Sounds like there are a lot of steps but believe me, they are DELICIOSOS!!!!! This is my own recipe. It is a little spicy and very fulfilling. I make it for my husband who needs the protein. High in calories but 1 is all you are gong to need.Sounds like there are a lot of steps but believe me, they are DELICIOSOS!!!!!
Number of Servings: 8

Ingredients

    16 oz. Salmon
    8 Any colored peppers
    2 cups white rice
    8 mushrooms, fresh
    1/4 cup sweet red peppers, fresh
    1/4 cup jalapenos, fresh
    Basil, fresh
    3 tbsp olive oil
    4 garlic cloves
    black pepper, pinch
    2 oz cup fat free feta cheese
    4 tbsp. French's Fried Onions

Tips

Mozzarella cheese works good too. If you do not like the basil, you can switch it with cilantro. You can also switch the veggies in the rice for black beans. Enjoy!


Directions

Cut top and clean inside of peppers. Place them in boiling water for about 5 minutes, until soft. Take them and place them on a paper towel upside down to let all the water drain out. Set aside to cool down. Cut salmon filet into 2 oz. strips. Set aside. Dice jalapenos, red peppers,and mushrooms and place in a bowl. Brown rice should be cooked already and cooled. In the meantime, place basil, and garlic in small blender until well chopped, add olive oil and blend vigorously for several seconds. Set the dressing aside. Preheat oven to 350. Mix the rice, red peppers, jalapenos and mushrooms in a bowl. Place Bell peppers in a cookie sheet. Add 1/2 of rice mixture to inside bottom of each pepper, place a strip of salmon in each one in a circle form. Hole in center will be filled later. Bake for 15 minutes. Now fill center (space left in center of each pepper) with 1 tbsp of French's onions and 1 tbsp of the feta cheese. Top with the olive oil dressing and lemon and bake for 5 more minutes. Your done!!!

Serving Size: Makes 8 stuffed peppers