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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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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