How to Make the Perfect Salmon Stuffed Bell Peppers
American · Medium · 50 min · 2 servings
These vibrant stuffed peppers are filled with a hearty mixture of canned salmon, brown rice, and ricotta cheese that bakes into a golden and satisfying meal. It is a creative way to enjoy salmon with over 36 grams of protein per serving in a visually impressive presentation.
Why this recipe works
This Salmon Stuffed Bell Peppers recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 490 calories with 36g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 large bell peppers halved and seeded
- 2 cans wild-caught canned salmon drained
- 0.5 cup part-skim ricotta cheese
- 1 cup cooked brown rice
- 1 teaspoon Italian seasoning
- 0.25 cup part-skim shredded mozzarella
Step by step instructions
Step 1: Prepare the Peppers
Preheat your oven to 375 degrees Fahrenheit. Cut the bell peppers in half lengthwise and remove the seeds and white membranes. Place the pepper halves cut-side up in a baking dish. If they wobble, slice a thin piece off the bottom to create a flat surface. Drizzle lightly with olive oil and season with salt.
Step 2: Make the Filling
In a large bowl combine the drained canned salmon, ricotta cheese, cooked brown rice, and Italian seasoning. Season generously with salt and black pepper and stir until all ingredients are evenly incorporated. Taste the mixture and adjust seasoning as needed before filling the peppers.
Step 3: Fill and Top the Peppers
Divide the salmon and rice filling evenly among the four pepper halves, pressing it down gently to pack it in. Mound it slightly above the rim of each pepper half. Sprinkle the shredded mozzarella evenly over the top of each stuffed pepper.
Step 4: Bake Until Golden
Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 minutes until the mozzarella is melted and bubbly with golden spots. Remove from the oven and cool for 3 minutes before serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- brown rice → cauliflower rice for a lower carb stuffed pepper with less starchy filler
- part-skim ricotta → cottage cheese blended smooth for a higher protein and lower fat alternative
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overfilling the pepper halves so much that the filling spills out and burns on the bottom of the baking dish
- Skipping the foil for the first half of baking which dries out the filling and prevents the peppers from softening properly
Nutrition facts
Per serving: 490 calories, 36g protein, 44g carbs, 18g fat, 6g fiber.
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