Salmon-stuffed bell peppers make a simple baked dinner. Made with sweet bell peppers, canned salmon, fresh herbs and spices, and finished with a homemade tartar sauce.
Canned salmon is convenient, affordable, and nutritious, and you likely have a can in your pantry right now.
Salmon-stuffed peppers are a quick weeknight meal that works well as a light dinner when you want something filling without feeling heavy.
Though I love a good salmon sandwich, have you thought of using canned salmon to stuff bell peppers?
Unlike many stuffed pepper recipes that rely on long bake times and raw fillings, this version lightly par-cooks the peppers so the salmon stays moist and flavorful instead of dry.
Take one bowl, mix the salmon with the seasonings, stuff, and bake. It's as easy as that!
These salmon-stuffed peppers are as simple to make as my stuffed peppers without tomato sauce, and my bison-stuffed peppers, which you might enjoy too.
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Ingredients & Substitutions
Notes & Substitutions for Key Ingredients
Canned Salmon: I used canned salmon with the skin and bones, which dissolve into the salmon when mashed together (fun fact, the bones are a good source of calcium). I'm not bothered by this, but I know it's not for everyone. Remove the skin and bones, or buy skinless and boneless canned salmon if you prefer.
Bell Peppers: Red peppers are the sweetest, while green peppers are the least sweet because they are picked sooner from the plant and don't ripen for as long. Choose the ones you prefer.
Quick Oats: Quick oats help bind the salmon mixture. Breadcrumbs would do the job too.
How to Make Salmon-Stuffed Bell Peppers
Par-Cook Peppers
Move the oven rack to the lowest position and heat the oven to 400 degrees Fahrenheit. Lightly oil a small casserole dish and rub the cut peppers with olive oil. Place the peppers, cut-side down, in the dish and bake for 10 minutes, until tender and easily pierced with a paring knife. Take them out of the oven and let them cool while you make the tartar sauce.
Make the Tartar Sauce
Put the sauce ingredients in a small bowl, stir, and refrigerate until you are ready to serve.
Make Salmon Filling
Drain the salmon over a small bowl, reserving the liquid. In a separate bowl, combine the drained salmon, Pecorino Romano cheese, oats, herbs, lemon zest, and lemon juice. Mash everything together with a fork. Slowly add some of the reserved salmon liquid (I used almost all of it, about 5 tablespoons) until the mixture holds together and has a paste-like texture.
Bake
Fill each pepper with the salmon mixture, leaving them quite full. Sprinkle mozzarella over each half. Bake them uncovered for 15 to 20 minutes, or until the cheese is golden brown and the peppers are very tender.
Serve
To serve, spoon a generous amount of sauce onto each plate and place half a stuffed pepper on top. Finish with a sprinkle of finely chopped chives or parsley.
Tips & Tricks
- Keep the salmon bones and mash them into the salmon-you'll sneak in some extra calcium.
- For ease, use an ice cream scoop to fill the peppers.
What to Serve with Salmon-Stuffed Peppers?
- Serve with my spinach and arugula salad or my quinoa and arugula salad.
- Plain white fluffy rice would work too.
Make Ahead & Storage
⭐️ Make Ahead
The peppers can be prepared several hours in advance, refrigerated, and baked when ready to serve.
⭐️ How to Store
🧊 In the refrigerator: Cool leftovers, and store in an airtight container for up to 2 days. Reheat in the microwave in 30-second intervals.
I don't recommend freezing the peppers because they get very mushy after they've thawed.
FAQ
Here, I par-cook the peppers first, so they soften without overbaking the already cooked canned salmon.
The sweetness of red and orange bell peppers pairs well with salmon, and I'd choose them over green peppers.
Yes! Though canned salmon is convenient, if you have leftover cooked salmon, definitely use it.
I have not tested the recipe with fresh salmon. However, if I were to try this, I'd add more oats or breadcrumbs to bind the mixture and absorb any excess liquid from the salmon.
I ♥️ Hearing from You
If you enjoy this recipe, let me know by leaving a comment. I love knowing about any fun tweaks or clever swaps you make.
-Donna
Recipe
Salmon Stuffed Bell Peppers (with canned salmon)
Equipment
- small casserole dish
- small bowl
- spatula
Ingredients
Bell Peppers
- 1 tablespoon extra-virgin olive oil
- 2 (6- to 8-ounce) bell peppers, any color, halved through the stem (leaving the stem intact), seeds and membranes removed
Tartar Sauce
- ½ cup mayonnaise
- 2 tablespoons finely chopped dill pickle, pat with paper towel to remove excess moisture
- 2 tablespoons dill pickle juice, the brine from the jar of pickles
- 2 teaspoons Dijon mustard
Salmon Filling
- 1 (15-ounce) can of pink salmon, or 418 grams
- ½ cup finely grated Pecorino Romano cheese
- ¼ cup quick oats, I used Quaker Oats
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped parsley
- ½ teaspoon dried dill
- zest of one lemon
- ½ cup grated low-moisture mozzarella
Optional
- fresh, finely chopped chives or parsley
Instructions
- Par-Cook Peppers: Move the oven rack to the lowest position and heat the oven to 400 degrees Fahrenheit. Lightly oil a small casserole dish and rub the cut peppers with olive oil. Place the peppers, cut-side down, in the dish and bake for 10 minutes, until tender and easily pierced with a paring knife. Take them out of the oven and let them cool while you make the tartar sauce.1 tablespoon extra-virgin olive oil, 2 (6- to 8-ounce) bell peppers
- Make Tartar Sauce: Put the sauce ingredients in a small bowl, stir, and refrigerate until you are ready to serve.½ cup mayonnaise, 2 tablespoons finely chopped dill pickle, 2 tablespoons dill pickle juice, 2 teaspoons Dijon mustard
- Make Salmon Filling: Drain the salmon over a small bowl, reserving the liquid. In a separate bowl, combine the drained salmon, Pecorino Romano cheese, oats, herbs, lemon zest, and lemon juice. Mash everything together with a fork. Slowly add some of the reserved salmon liquid (I used almost all of it, about 5 tablespoons) until the mixture holds together and has a paste-like texture.1 (15-ounce) can of pink salmon, ½ cup finely grated Pecorino Romano cheese, ¼ cup quick oats, 2 tablespoons finely chopped chives, 2 tablespoons finely chopped parsley, ½ teaspoon dried dill, zest of one lemon
- Bake: Fill each pepper with the salmon mixture, leaving them quite full. Sprinkle mozzarella over each half. Bake them uncovered for 15 to 20 minutes, or until the cheese is golden brown and the peppers are very tender.½ cup grated low-moisture mozzarella
- Serve: To serve, spoon a generous amount of sauce onto each plate and place half a stuffed pepper on top. Finish with a sprinkle of finely chopped chives or parsley.fresh, finely chopped chives or parsley
Nutrition
I'm Donna, a home cook living near Montréal, Canada. I have decades of experience puttering in the kitchen, a love of cookbooks, and an unreasonable number of enameled pots. Keep it simple, learn as you go, and enjoy every bite!
Ric says
This was very good. I was looking for a recipe to use some canned salmon. This one was perfect. Since I didn't have any oats, I substituted panko. Thank you very much. Oh yeah, loved the sauce.
Donna Poirier says
Hi Ric, I’m happy to know you enjoyed this recipe 😊 Panko is a great substitution for oats, thank you for sharing.
Donna Poirier says
Such an easy and economical recipe using canned salmon-I hope you love it.