Salmon Stuffed Bell Peppers
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.
Colorful bell peppers stuffed with a rich mixture of salmon, brown rice, and ricotta then baked until golden.
Nutrition per serving
Ingredients
Base
Protein
Filler
Seasoning
Topping
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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