Salmon-Stuffed Peppers

1. 1

   Preheat oven to 350 degrees F. Drain salmon and combine in a large bowl with shredded Cheddar cheese and grated Parmesan cheese.

2. 2

   Cut 1/4 inch from tops of 4 medium green bell peppers; remove seeds and ribbing.

3. 3

   Remove the peppers stems, mince the end pieces and combine in a skillet over medium heat with vegetable oil, minced garlic clove and finely chopped onion.

4. 4

   Add can whole tomatoes (chopped and with their juice), 1 tsp.

5. 5

   dried oregano and 1/4 tsp.

6. 6

   black pepper, and simmer 2 minutes.

7. 7

   Add to salmon mixture and stir.

8. 8

   Spoon filling into peppers and place in 11/2-quart shallow casserole.

9. 9

   Pour 1/2 cup water into dish around peppers; cover tightly with foil and bake 45 minutes, or until peppers are tender.

* Per serving · 4 servings · Values may vary.