|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 41mg||207%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're always on the lookout for quick and easy recipes to make on busy weeknights, these stuffed peppers make a one-dish meal that is filling, delicious, and easy to prepare. Ready in a total of 40 minutes, our peppers carry a delicious and creamy filling of salmon, eggs, onions, and seasonings. A buttery topping sits on top making a crispy crust that gets baked to golden perfection. Besides the canned salmon, this recipe is made with pantry staples that you might already have at hand, such as eggs, milk, butter, breadcrumbs, plus salt and pepper. Serve with a fresh salad or slices of crusty bread for a different and flavorful meal.
Although you might buy canned legumes, tuna, and broths to have at hand and use for quick meals like bean chilis, soups, or tuna melts, many people overlook the canned salmon in this aisle and think of it as a lesser product than fresh salmon. Though it's irrefutably unfair to compare wild-caught fresh salmon to canned salmon, they both have advantages and it all comes down to how you are going to use them and cook them. On the one hand, canned salmon is cheaper and already-cooked, so you can open the can and get going, ideal for last-minute meals. Fresh salmon, especially if fresh and of good quality, is expensive and requires cooking, but makes an elegant and great meal when done properly. If you can find good quality canned salmon, stock up on a few cans, as it can be the base of a meal in minutes.
4 bell peppers, seeded, cleaned, and halved
1 tablespoon finely chopped onion
1 cup soft breadcrumbs, divided
1 large egg, slightly beaten
1/2 cup milk
Salt, to taste
Freshly ground black pepper, to taste
1 teaspoon fresh lemon juice
1 (7 1/2-ounce) can salmon
2 tablespoons unsalted butter, or margarine
2 tablespoons grated Parmesan cheese
Gather the ingredients.
Preheat oven to 400 F. Boil peppers in boiling salted water for 5 minutes; drain well.
Combine onion, 1/2 cup breadcrumbs, egg, milk, salt and pepper, lemon juice, and salmon.
Fill pepper the shells with the salmon mixture.
Mix melted butter with the remaining breadcrumbs and Parmesan cheese; sprinkle over stuffed peppers.
Place in a shallow baking dish in preheated oven for 15 minutes.