Recipes / Dinner

Summer Salmon Stuffed Peppers

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Summer Salmon Stuffed Peppers

Abbi
The Cook
6 Servings
16 Ingredients
11 Comments

A blend of summery produce, brown rice, and flaky salmon fill colorful bell peppers for a light yet comforting meal. Plus, these stuffed peppers are perfect for freezing ahead to bake on weeknights you want something hot to eat but don’t want to spend much time in the kitchen.

Read More
6 Servings
16 Ingredients
11 Comments

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • ½ cups dice Onion
  • ½ cups dice Zucchini
  • ½ cups dice Squash, Yellow
  • ½ cups dice Tomato
  • 4 cups cook Brown Rice, Long-Grain
  • 1 cup Water
  • ⅔ pounds cook Salmon Fillet
  • ½ teaspoons Basil, Dried
  • ½ teaspoons Oregano, Dried
  • ½ teaspoons Thyme, Dried
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 medium Bell Pepper, Green
  • 1 medium Bell Pepper, Red
  • 1 medium Bell Pepper, Orange

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large pan, cook the garlic and onion until light brown.
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Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large pan, cook the garlic and onion until light brown.
  2. Add zucchini, squash and tomato. Cook 1-2 minutes.
  3. Add brown rice and water, stir for 1-2 minutes.
  4. Reduce heat, add salmon and season with basil, oregano, thyme, salt and pepper. Remove from heat.
  5. Place peppers in baking dishes and add filling to each.
  6. Bake at 350 degrees for 25-30 minutes.

Categories

traditional, nut-free, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, fall, real-food, egg-free, wwsmartpoints, soy-free, shellfish-free

Categories

traditional, nut-free, gluten-free, dairy-free, gluten-free-dairy-free, spring, summer, fall, real-food, egg-free, wwsmartpoints, soy-free, shellfish-free

11 Comments

Join the discussion

  1. This looks amazing! I can’t believe I never thought of stuffing peppers with salmon! I will replace the brown rice with quinoa though, as it increases both protein and fiber, while ever so slightly lowering carbs. It should overpower the salmon less, too! Thanks for a great recipe! 🙂

    Reply

  2. I was just about to add this recipe to my ziplist for the June diet menu. The ingredient list matches what printed out for my recipe card but here it says 4 bell peppers and on my recipe card it says 6 bell peppers. Both here and on the card it says 6 servings. Wouldn’t it actually be 3 bell peppers if each serving is a half pepper stuffed? Or is 1 serving both halves stuffed? Then it would be 6 peppers. A little confused.

    Reply

    1. You are correct. The number of peppers should be 3 for 6 servings. The recipe post has been updated from 4 peppers to 3. Thanks!

      Reply

  4. Hi! I want to swap this into a menu, but it’s not showing up in the search results when I click “swap recipes”. any suggestions?

    Reply

    1. Hi Bonnie! We are in the process of getting the older recipes into the system and this is one that is not in the system yet. Right now, we are back to March 2013 and are adding new recipes each week. If you don’t already get our newsletter updates, you can sign up here and we email the old recipes that are in the system now weekly- http://onceamonthmom.us2.list-….

      Reply