Salmon-Stuffed Peppers

Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until tender. Drain and rinse in cold water and set aside.

Broil salmon 4-6 inches from the heat for 4 to 5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork and set aside.

In a skillet, combine broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until liquid has evaporated.

Stir in hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers.

Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender and filling is hot.