Salmon Stuffed Peppers

After some very cold weather the past two days here in Indy (I’m talking like -20!) today has a high of nearly +30!  I am hoping it feels like a heat wave, because tonight we are running outside for our first official group run of the Mini Marathon Training Program.

Luckily, I have plenty of gear for bundling…or at least I think I do!

running outside

Moving on to the good stuff…

I have another recipe for you!

Salmon Stuffed Pepper via Treble in the Kitchen

I absolutely love my vegetarian stuffed green pepper recipe and had a craving for it last week, but while on the Whole 30 I am not able to eat quinoa, tempeh, or any sort of dairy…basically I needed to come up with a Whole 30 compliant stuffed pepper option.

A couple of weeks ago, I made amazing salmon cakes and my brain went straight to this recipe…what a GREAT idea for a filling!  With a couple of tweaks and some good kitchen experimentation I was able to create an amazing, clean, healthy and simple meal for all of you.

Salmon Stuffed Pepper Recipe

(Adapted from Paleo Salmon Cakes from Everyday Maven)

Ingredients:

  • 2 bell peppers (or 4…there will be extra filling that you can use in more peppers, but I chose to make extra salmon cakes with it on the side for variety during the week!)
  • 1 sweet potato, baked and mashed
  • 1/3 cup almond meal
  • 2 Tbsp finely chopped onion
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp chili powder
  • ½ Tbsp kosher salt
  • 1 tsp cumin
  • ½ teaspoon freshly ground black pepper
  • 1 large egg
  • 1 14.75-ounce cans Wild Alaskan Pink Salmon (skin and bones removed!)
  1. Preheat the oven to 400 degrees.
  2. Begin by rinsing off the peppers, and cutting the tops of the peppers off.
  3. Take all of the seeds and membranes out of the center of the peppers.
  4. Place in a baking dish (I used two little ramekins), and bake at 400 degrees for 15 minutes.
  5. While the peppers are baking, combine the sweet potato, almond meal, onion, lemon juice, chili powder, salt, cumin, pepper, egg, and salmon in a large bowl.  Mix until thoroughly combined.
  6. Once the peppers are out of the oven, stuff the peppers with the salmon mixture.
  7. With any extra, make 4 smaller salmon cakes and place on a greased baking sheet to bake with the peppers (or you can stuff two more peppers!)
  8. Place the stuffed peppers and salmon cakes back in the oven for another 10 minutes.
  9. After 10 minutes, flip the salmon cakes and cook for another 8-10 minutes.  Cook until everything is golden brown on the top and has firmed up.
  10. Remove from the oven and serve alongside your favorite veggie side dish.
  11. Enjoy!

salmon stuffed peppers

Question of the Morning:

  • Do you enjoy stuffed peppers?  
  • What is your favorite filling?

Comments

  1. I love this idea! I usually can’t stomach canned salmon but it is a much more cost-friendly option.

    • Tara Deal says:

      You can buy canned salmon without all the bones and skin in it 🙂 Maybe that will make it more appetizer for ya!

  2. I love this recipe!!! My parents brought me back a bunch of canned salmon from TJs last time they road tripped to the states and I’ve been waiting for something worthwhile to use them in. I think I just found my answer!

    Thanks Tara 🙂

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