Simply, the best seafood in the world!
Delivered straight to your door.

Phone Orders: 907-223-3323 Direct | 855-223-3323 Toll-Free

Creole Salmon-Stuffed Bell Peppers

Creole Salmon-Stuffed Bell Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
60 min
Servings
6
Cook Time
60 min
Creole Salmon-Stuffed Bell Peppers
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6
Cook Time
60 min
Servings
6
Cook Time
60 min
Instructions
  1. Preheat oven to 375F. Spray a 9-by-13-inch glass baking dish with vegetable-oil cooking spray, and reserve.
  2. 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
  3. 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.
  4. 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
  5. 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
  6. bring to a boil. Then add the rice, green onions and ham. Remove from the heat and fold in the drained salmon.
  7. Fill peppers with salmon mixture. Stand peppers upright in the baking dish, and top peppers with their lids.
  8. Bake in preheated oven for about 45 minutes, or until the peppers are tender and heated through. Serve with the lids askew.
  9. 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
  10. serving peppers with a good tomato sauce, such as roasted garlic tomato sauce or your favorite Creole sauce.
Share this Recipe

Comments are closed.