Salmon-Stuffed Peppers – a delicious recipe with salmon, Cheddar cheese, Parmesan cheese, green bell peppers, vegetable oil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350 degrees F. Drain salmon and combine in a large bowl with shredded Cheddar cheese and grated Parmesan cheese.
2
Cut 1/4 inch from tops of 4 medium green bell peppers; remove seeds and ribbing.
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
Add can whole tomatoes (chopped and with their juice), 1 tsp.
5
dried oregano and 1/4 tsp.
6
black pepper, and simmer 2 minutes.
7
Add to salmon mixture and stir.
8
Spoon filling into peppers and place in 11/2-quart shallow casserole.
9
Pour 1/2 cup water into dish around peppers; cover tightly with foil and bake 45 minutes, or until peppers are tender.
684
kcal
Calories
45
g
Fat
24
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 can salmon, 1 c. Cheddar cheese, 1/4 c. Parmesan cheese, 4 medium green bell peppers, and more.
Yes, Salmon-Stuffed Peppers falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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