Friday, May 15, 2015

Stuffed Red Bell Peppers With Salmon And Yellow Rice

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Stuffed red bell peppers are one of my favorite comfort meals.  There are many variations but the one we usually think of has beef, cheese or a combination of both with rice.  They are delicious but can be a bit heavy for lunch or on a warm summer night.  Last week I made them using leftover baked salmon and saffron rice.  If you can believe, they were the leftovers of leftovers.

Costco sells a  ready to bake salmon with basil pesto that comes in handy when you are pressed for time.   The first night we had it with boiled potatoes and asparagus with Parmesan cheese.  Nice and healthy.  The second night we had the leftovers cold with yellow rice and asparagus vinaigrette.  I mixed dill and chives with mayonnaise to go with the salmon.  And on the third night, I stuffed three of the six red peppers I had also bought at Costco.  Talk about averaging down on the price of a meal...

I have always splurged on food (and shoes) but these days, with the price of meat and seafood in the stratosphere, I have become an artiste in the kitchen.  We all need to start thinking this way for it's only going to get worse.

I will probably repeat this exercise very soon but next time, I will save the stuffed peppers for a lady's lunch.  A cold soup and a light dessert is all you need for a delightful ladies lunch.

I strongly recommend that you make the salmon the night before and enjoy it with the yellow rice for dinner.  If you want to make the stuffed peppers from scratch, here's the recipe.  I would still make the yellow rice the day before and keep it in the refrigerator.

Serves 4


2 cups cooked yellow rice from about 1 cup raw white rice*
4 large red bell peppers
1 1/4 lbs salmon
6 large basil leaves
2 TB butter softened
olive oil
Salt and pepper
2 TB mayonnaise
1 tsp dill
Parmesan cheese

For the rice:

1 TB butter
2 TB chopped scallions
2TB chopped red pepper
1 cup white rice
1 3/4 Chicken broth
pinch of saffron or use turmeric to color the rice


If you haven't made the rice do it now so it can cool..Saute the scallion and pepper in the butter.  Add the rice and combine.  Add the chicken broth, bring to a boil.  Reduce heat to low, cover and cook until rice is done, about 20 minutes.  If the rice is not done you can always add more broth, cover and continue cooking. Set aside to cool.

Now bake the salmon. Preheat oven to 350 degrees. Mix the chopped basil leaves with the softened butter and place on top of the salmon.  Bake the salmon for 30 minutes or until done.  Do not overcook. When the salmon is done, take it out of the pan and let cool.

Cut the top off the peppers.  Remove and discard the stem and seeds.  Cut a small slice off the bottoms of the peppers so they sit level in the pan.

Oil the peppers all over with olive oil and set on an oven proof Pyrex or baking pan.  Cook at 375 for about 20 minutes. Remove from the oven and cool slightly.

 Flake the salmon before adding to rice.

Combine the rice and salmon in a bowl.  Add salt and pepper to taste. Mix the dill and the mayonnaise and add to the rice and salmon.  Check again for salt and pepper.

With a dessert spoon gently stuff the peppers.  Top with some freshly grated Parmesan cheese. Replace the top of the peppers and drizzle olive oil over the stuffed peppers, along the outside of the peppers, and into the pan.   Bake at 375 degrees for 30 minutes or until the peppers are cooked but slightly firm.  They should look like this.

Serve them hot or room temperature if serving them as part of a buffet.


  1. This sounds so delicious and healthy! Thanks for the excellent directions. I am eager to try it.

    1. It was, and very satisfying. You will be pleased.

    2. I made this tonight and it was delicious! Very tasty!

    3. Glad to hear you liked it. Thanks for letting me know..

  2. I'll bet this would also be really good made with smoked salmon. The filling is similar to salmon fried rice, a more exotic version which I have had equally tasty made with fresh salmon or smoked salmon. My greatest difficulty with this recipe would be resisting the desire to simply eat those salmon fillets after they are cooked.

    1. Jim, you must publish that recipe...sounds divine! and yes, that is why you cook and eat the salmon the night before and use the leftovers for the stuffing. That takes care of the temptation.

  3. Yummie...
    Sound and looks delicious.
    Thanks for the recepie

    1. You get excellent salmon in your neck of the favorite has always been Norwegian salmon. Greetings to you too!!


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