This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Salmon-Stuffed Bell Peppers
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- #86864
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 large bell peppers
2 tablespoons olive oil
1/2 cup minced green onions
1/2 teaspoon oregano
1/2 teaspoon fresh basil
1 clove garlic, pressed
2 cups cooked flaked salmon
2 cups cooked rice
1 egg, lightly beaten
1 cup chopped tomatoes
salt and pepper, to taste
1 1/2 cup shredded Fontina cheese
minced fresh parsley
directions
Cut peppers in half lengthwise, core and seed. Blanch in boiling water for 4 minutes. Drain well.
Heat oil and saute onion for 2 minutes in small pan. Stir in oregano, basil, garlic and saute for 1 minute.
Transfer to a mixing bowl, with salmon, rice, egg and tomatoes. Add salt and pepper. Heap into pepper shells.
Place in a shallow oven proof dish and pour a small amount of water around peppers. Cover with foil.
Bake at 350 degrees F for 20 minutes. Remove foil and sprinkle with cheese. Bake for 5 minutes more. Serve garnished with parsley.
added by
barbb
nutrition data
371 calories, 17 grams fat, 28 grams carbohydrates, 27 grams protein per serving.
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