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Summer Salmon Stuffed Peppers

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 1/2 cups dice Onion
  • 1/2 cups dice Zucchini
  • 1/2 cups dice Squash, Yellow
  • 1/2 cups dice Tomato
  • 4 cups cook Brown Rice, Long-Grain
  • 1 cup Water
  • 2/3 pounds cook Salmon Fillet
  • 1/2 teaspoons Basil, Dried
  • 1/2 teaspoons Oregano, Dried
  • 1/2 teaspoons Thyme, Dried
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1 medium Bell Pepper, Green
  • 1 medium Bell Pepper, Red
  • 1 medium Bell Pepper, Orange

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed pepper halve
  • 284 Calories
  • 8g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 26mg Cholesterol
  • 80mg Sodium
  • 39g Total Carb
  • 3g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 14g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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. Cover with foil, label & freeze.

Make From Frozen Serving Day Directions

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
  2. Bake at 350 degrees for 25-30 minutes.

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