Salmon Stuffed Peppers

2
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"This is a great lunch or snack recipe I make often. It is quick and easy to put together and tastes great! I sometimes cook the pepper to soften them up and let them cool then stuff them, both way are nice."

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (155.7 g)
  • Calories 199.4
  • Total Fat - 8.9 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 60.2 mg
  • Sodium - 244.1 mg
  • Total Carbohydrate - 5.6 g
  • Dietary Fiber - 1 g
  • Sugars - 1.5 g
  • Protein - 23.3 g
  • Calcium - 18.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 22.4 mg
  • Thiamin - 0.2 mg

Step 1

Slice the pepper in half and remove the stem, ribs and seeds; set aside

Step 2

Remove and discard the skin and bones from the canned salmon.

Step 3

Place the salmon in a mixing bowl along with the mayonnaise, minced onion, hot pickled peppers, lemon juice, ground chipotle pepper, thyme, Tabasco sauce, salt and pepper and mix together well.

Step 4

Stuff the hollowed pepper halves and cut into wedges.

Step 5

Enjoy!

Tips & Variations


No special items needed.

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