Mouthwatering Salmon and Quinoa Stuffed Bell Peppers Recipe!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: sour cream

Nutritional yeast adds a cheesy flavor with fewer calories.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Rice is often less expensive and still provides a filling base.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

bell peppers

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a more economical option for stuffing.

Remove the tops and seeds from the bell peppers and wash them.

Combine the seasoning blend and season the diced salmon with it.

Set the seasoned salmon aside.

Turn the stove to medium-high heat and add butter to the pan.

Add the fresh veggies (tomato, green onion, thyme, garlic, shallots, Scotch bonnet pepper) to the melted butter and sauté for about 1 minute.

Add the seasoned salmon to the sautéed veggies and cook until the salmon is fully cooked, about 5 to 6 minutes.

Remove the pan from heat and combine the cooked salmon and veggies with cooked quinoa, cream cheese, and about 3/4 cup of parmesan cheese.

Stir all the ingredients together until fully combined.

Spray a baking dish with cooking spray and place the bell peppers in it.

Fill each bell pepper with the salmon and quinoa mixture.

Sprinkle a little parmesan cheese on top of the filled bell peppers.

Bake in the oven at 400 degrees Fahrenheit for about 20 to 30 minutes until the bell peppers are charred and the cheese is melted.

Garnish with parsley and squeeze fresh lime juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens