It’s one of the coldest days in the Tampa Bay area and it’s also my husband’s birthday. All we want to do is stay warm, watch movies, and eat some comfort food. I have some bell peppers in the fridge as well as some left-over salmon. Therefore, for dinner, I decided to make stuffed peppers.
They are hearty, flavorful, and the perfect comfort food for his birthday celebration.
Let me share how I made them. Remember to tell me if you like stuffed peppers or if make them similar to mine.
1 cup of cooked rice (I made rice and vegetables)
Leftover salmon shredded
1 onion diced
3 cloves garlic, chopped
2 tomatoes seeded and finely diced
½ cup mozzarella cheese
½ cup cheddar cheese
2 tbsp of olive oil
Salt, pepper, pepper flakes
Preheat the oven to 350 degrees F.
Cut the tops off the peppers. Remove and discard the stems.
Take the tops, chop them, and set them aside. Place the peppers cut-side up into a baking dish.
Heat 1 tbsp of extra virgin oil in a skillet, add the onion, the chopped garlic, the peppers. Cook for 3 minutes, add some salt.
Add the tomatoes, cook for 1 minute. Season to taste with salt, pepper, and pepper flakes. Add the shredded salmon, the cooked rice, and half of both kinds of cheese.
Fill the peppers with the mixture and sprinkle with the remaining cheeses.
Pour about ¼ cup of water into the bottom of the baking dish.
Drizzle the peppers with the other tbsp of olive oil.
Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake for another 15 minutes.
Our weekend was perfect and I hope it’s the same for you. Stay warm!