Salmon Stuffed Bell Peppers (with canned salmon)

Salmon stuffed bell peppers in a casserole dish.

5 from 2 votes

Salmon Stuffed Bell Peppers (with canned salmon)

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.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: stuffed peppers, stuffed peppers with canned salmon, stuffed bell peppers with canned salmon, easy dinner, healthy dinner, easy dinner

Servings: servings

Calories: 337kcal

Author: Donna Poirier

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