Summer Salmon Stuffed Peppers
I have never been a fan of stuffed peppers. However, this different take filled with salmon, rice and zucchini made me curious to give stuffed peppers another try. The result is a great mix for a lighter summer meal. Salmon’s high omega-3 fatty acids and high protein content make it a healthy choice.
Abbi @ onceamonthmeals.com, adapted from Healthy Foodie Travels
- 10 ounces salmon, grilled or poached
- 2 tsp garlic, minced
- 0.5 cup chopped onion
- 0.5 cup chopped zucchini
- 0.5 cup chopped yellow squash
- 0.5 cup chopped tomatoes
- 4 cups cooked brown rice
- 0.5 tsp dried basil
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- 1 cup water
- 3 bell peppers, assorted colors
In a large pan, cook the garlic and onion until light brown. Add zucchini, squash and tomato. Cooke 1-2 minutes. Add brown rice and water, stir for 1-2 minutes. Reduce heat, add salmon and season with salt and pepper. Remove from heat. Halve the peppers, removing stems and seeds. Place peppers in baking dishes and add filling to each. Proceed to freezing directions or bake at 350 for 25-30 minutes if serving immediately.
Freeze baking dishes with stuffed peppers. To serve, thaw, bake at 350 for 35-40 minutes or until heated through.
Nutritional Information: Serving Size = 1 stuffed pepper. Calories – 463, Total Fat – 8.6 g, Total Carbohydrates – 76.6 g, Protein – 18.4 g. Dietary Fiber: 4.8 WW Plus Points: 12
**conversion chart image provided by Erik Spiekermann