Jefferson County Recipe of the Day: Salmon Stuffed Peppers

Here’s a great alternative to beef stuffed peppers: Salmon Stuffed Peppers!

Salmon Stuffed Peppers


6 medium green, sweet yellow or red peppers
1-1/4 pounds salmon fillets or salmon steaks
3/4 cup chicken broth
1/2 cup chopped green onions
1 to 3 medium jalapeno peppers, minced
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
2 tablespoons minced fresh cilantro


~Preheat oven at 350°.

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. Discard bones and skin. Flake fish with a fork; set aside.

~Combine the broth, onions, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt, and pepper in a large skillet. 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 for 25-30 minutes.

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