Salmon-Stuffed Bell Peppers
Flavorful salmon-stuffed bell peppers brimming with rice, black beans, and spices offer a modern, high-protein twist on a classic dish.
15 min
Prep
30 min
Cook
4
Serves
450
Calories
Macros · per serving
35g protein
45g carbs
15g fat
Ingredients
For 4 servings
- 2 15-ounce cans canned salmon
- 4 bell pepper
- 1 cup brown rice
- 1 15-ounce can black beans
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- black pepper — to taste
- 1 cup cheddar cheese
- 0.25 cup fresh cilantro
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook brown rice according to package instructions.
- 3
Halve the bell peppers lengthwise and remove the seeds and membranes.
- 4
Place the pepper halves cut-side up on a baking sheet and bake for 10 minutes.
- 5
While baking, heat olive oil in a pan over medium heat.
- 6
Dice the onion and mince the garlic, then add to the pan, sautéing until soft.
- 7
Drain and rinse black beans, then add to the pan along with cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes.
- 8
Drain canned salmon, flake with a fork, and add to the pan. Stir well.
- 9
Mix cooked rice into the salmon mixture.
- 10
Remove peppers from the oven and fill each half with the salmon mixture.
- 11
Top with shredded cheddar cheese.
- 12
Return to the oven and bake for 15 minutes, until cheese melts and peppers are tender.
- 13
Garnish with chopped cilantro before serving.
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