Creamy Salmon Stuffed Peppers Recipes

CREAM CHEESE STUFFED BABY BELL PEPPERS WITH SALMON

Cream Cheese Stuffed Baby Bell Peppers with Salmon image

Cream Cheese Stuffed Baby Bell Peppers are an irresistible appetizer of stuffed mini peppers, cream cheese, and cold salmon. This healthy appetizer recipe is great for the festive season and will be a great addition to your Thanksgiving or Christmas table.

Provided by Julia | The Yummy Bowl

Time 10m

Number Of Ingredients 6

Ingredients

10-12 baby bell peppers
6 oz cream cheese (softened)
2 tbsp plain yogurt
3 tbsp parsley (chopped)
3 oz smoked salmon (sliced)
balsamic sauce for drizzling

Steps:

Stir together the softened cream cheese, yogurt, sliced salmon, and parsley. Set aside.
Gently cut the pepper tops off, remove the seeds if any, and fill with cream cheese mixture. Place the pepper hats back on.
Drizzle with homemade balsamic glaze and serve!

Nutrition Facts : Calories 100 kcal, ServingSize 1 serving

SALMON STUFFED PEPPERS

Salmon Stuffed Peppers image

I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 15

Ingredients

6 medium green, sweet yellow or red peppers
1-1/4 pounds salmon fillets or salmon steaks
3/4 cup chicken broth
1 medium leek (white portion only), chopped or 1/2 cup chopped green onions
1 to 3 medium jalapeno peppers, minced
2 tablespoons minced fresh cilantro
1 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
1/2 cup tartar sauce
1/2 cup sour cream
2 tablespoons shredded Parmesan cheese

Steps:

Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.

STUFFED SALMON

Stuffed Salmon image

Yummy stuffed salmon. Best serve with some steamed asparagus and baby carrots. Pair with Chardonnay.

Provided by pchow98

Time 45m

Yield 2

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil, divided, or as needed
¼ cup chopped onion, or more to taste
½ (8 ounce) package cream cheese
¼ cup crumbled blue cheese
1 cup chopped fresh spinach
1 tablespoon dry bread crumbs
1 clove garlic, minced, or to taste
salt and ground black pepper to taste
1 (8 ounce) salmon fillet
1 teaspoon lemon juice, or to taste

Steps:

Heat 1 teaspoon oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove from the heat and transfer to a bowl.
Combine cream cheese and blue cheese in a microwave-safe bowl. Heat on high for 25 seconds.
Add cheese mixture, spinach, bread crumbs, garlic, salt, and pepper to the onions; mix until well combined. Put stuffing in the freezer until chilled, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with parchment paper.
Cut salmon into 2 portions. Slice each portion in half, leaving a connecting point at one side.
Heat remaining oil in a skillet over medium heat. Add salmon and fry until colored a bit, about 15 seconds per side. Transfer salmon to the prepared baking dish.
Take stuffing out of the freezer and make into 2 balls. Put 1 ball into each salmon portion.
Bake in the preheated oven until fish flakes easily with a fork, 15 to 17 minutes. Garnish with lemon juice.

Nutrition Facts : Calories 446.2 calories, Carbohydrate 7.4 g, Cholesterol 122.4 mg, Fat 33.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 17.1 g, Sodium 489.3 mg, Sugar 1.4 g

STUFFED SALMON WITH CREAM CHEESE & SHRIMP RECIPE - (4.3/5)

Stuffed Salmon with Cream Cheese & Shrimp Recipe - (4.3/5) image

Provided by WaffleCrumbs

Number Of Ingredients 11

Ingredients

6 salmon filets
16 ounces shrimp
4 ounces 1/3 fat cream cheese
1 large egg
1 tablespoon light mayonnaise
1 cup baby spinach
1/4 cup onion, diced
1/4 cup red pepper, diced
1/2 cup fat free mozzarella cheese
1 tablespoon Old Bay
Jane's crazy salt & pepper

Steps:

Preheat oven to 350°F. Cook spinach in water until fully cooked. Cool and remove all excess water from spinach. Add diced onion & red pepper to a frying pan with pam and cook until softened. Boil shrimp, but make sure NOT to overcook them as they'll be cooking longer in the oven. In a bowl, mix together cream cheese, mayonnaise, egg & seasonings until combined. Stir in mozzarella cheese. Place spinach, red peppers, onions, and cooked shrimp in bowl and chop until shrimp are in smaller pieces (you may want to just cut them up once they are cooked and skip this step). Mix all ingredients together gently. Place salmon on parchment paper on a cookie sheet and divide mixture evenly on top of individual filets. Cook salmon at 350°F for about 20 minutes or until done. Don't over cook as you don't want to dry out the salmon.

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