Creamy Salmon Stuffed Peppers Food

CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON

Cream Cheese Stuffed Baby Bell Peppers with Salmon image

Cream Cheese Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers, cream cheese, and cold salmon. This healthy appetizer recipe is great for the festive season and will be a great addition to your Thanksgiving or Christmas table.

Provided by Julia | The Yummy Bowl

Time 10m

Number Of Ingredients 6

Ingredients

10-12 baby bell peppers
6 oz cream cheese (softened)
2 tbsp plain yogurt
3 tbsp parsley (chopped)
3 oz smoked salmon (sliced)
balsamic sauce for drizzling

Steps:

Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
Drizzle with homemade balsamic glaze and serve!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

SALMON STUFFED PEPPERS

Salmon Stuffed Peppers image

I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

6 medium green, sweet yellow or red peppers
1-1/4 pounds salmon fillets or salmon steaks
3/4 cup chicken broth
1 medium leek (white portion only), chopped or 1/2 cup chopped green onions
1 to 3 medium jalapeno peppers, minced
2 tablespoons minced fresh cilantro
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup tartar sauce
1/2 cup sour cream
2 tablespoons shredded Parmesan cheese

Steps:

Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

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