Salmon Stuffed Peppers
Recipe: #20910
September 09, 2015
Categories: Lunch, Snacks, Fish, Salmon, Vegetables, Appetizers, Peppers, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, One-Pot Meal, No Refrigeration, No-Cook, Quick Meals, Small Batch Cooking, Brunch, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, St Patricks Day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Gluten-Free, Non-Dairy, Kid's Lunches, Spring more
"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
Ingredients
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 by Step Method
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.
