Ingredients
- 6 6 short, blocky whole green or red bell peppers
- 2 teaspoons 2 teaspoons vegetable oil
- 1 1 small red onion, chopped
- 1 cup 1 cup chopped celery
- 4 cloves 4 cloves garlic, minced
- 2 Tablespoons 2 Tablespoons Old Bay or Creole seasoning
- 1 can 1 can (14.5 ounces) Creole-style or stewed tomatoes with onions and green peppers,
- chopped up or crushed
- 2-1/2 2-1/2 to 3 cups cooked rice
- 1/2 cup 1/2 cup thinly sliced green onions
- 1/3 cup 1/3 cup (about 2 ounces) finely chopped ham (optional)
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
Servings:
Units:
Instructions
- Preheat oven to 375F. Spray a 9-by-13-inch glass baking dish with vegetable-oil cooking spray, and reserve.
- Cut top 1/2-inch off peppers, reserving the lids. Remove seeds and membranes from peppers. In a microwave-safe dish or bowl, blanch the
- peppers and their lids, 3 at a time, covered with plastic wrap, for about 2 minutes on high or until just turning bright green. Let cool.
- Meanwhile, make the filling: In a large, heavy saut pan or skillet, heat the oil over medium-high heat until hot but not smoking. Saut the
- onion and celery for about 3 minutes, add the garlic and saut 30 seconds more. Sprinkle in the seasoning to taste. Add the tomatoes and
- bring to a boil. Then add the rice, green onions and ham. Remove from the heat and fold in the drained salmon.
- Fill peppers with salmon mixture. Stand peppers upright in the baking dish, and top peppers with their lids.
- Bake in preheated oven for about 45 minutes, or until the peppers are tender and heated through. Serve with the lids askew.
- Cook's tip: If peppers are hard to keep upright in baking dish, crumple foil and fill gaps to help them stand up straight. Also, try
- serving peppers with a good tomato sauce, such as roasted garlic tomato sauce or your favorite Creole sauce.
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