Salmon Stuffed Peppers
This is a recipe I crafted using Living Acre’s sweet peppers, which are exceptional in flavor! The filling ingredients were thoughtfully chosen from the resources I already had stocked in my kitchen. I wanted the flavors and textures to marry nicely while entertaining the taste buds. It was colorful for the eye and very delicious for the palate!
If some of the following ingredients are hard for you to source, I encourage you to improvise. For example, enjoy cashews instead of pumpkin seeds; kale or spinach instead of chard; or cheese instead of yogurt. Let me know what recipe you craft if you choose to modify!
3 Sweet Peppers
2 lbs Wild Caught Salmon Fillets
¼ Cup Celery
½ Cup Swiss Chard
2 sprigs of Fresh Parsley
2 Garlic Cloves minced
1 1/2 tsp Himalayan Salt
1 tsp Black Pepper
3-4 Tbs. Pastured Butter**
¼ Cup Roasted Pumpkin Seeds chopped
¼ Cup Organic Plain Yogurt
Preheat oven to 350° F.
Slice peppers in half. Discard seeds. Baste w/ butter. Pre-bake in oven for 10 minutes.
In a skillet sauté salmon in butter on low heat. Season with ½ tsp of salt and ½ tsp of black pepper. Remove from skillet into mixing bowl. Then add the veggies, herbs, and remaining salt and pepper to the skillet. Saute in butter until “Al dente” (tender-crisp). Add to salmon and mix together.
Spoon veggie/salmon filling into the precooked peppers. Spoon yogurt onto each pepper (about 1 Tbs, per pepper.) Sprinkle chopped pumpkin seeds as a topping.
Bake 10 more minutes to melt yogurt and blend the medley of flavors!
*Portion of filling may vary depending on your size of peppers.
**Substitute for coconut oil if dairy free.