Go Back
–+ servings

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

This dinner recipe is healthy, flavorful and satisfying. Salmon and Quinoa Stuffed Peppers make a nutritious meal! Sweet bell peppers stuffed with salmon, brown rice, quinoa, broccoli and a spicy Asian sauce.

Salmon and Quinoa Stuffed Peppers

No ratings yet
Print Pin
Servings: 6
Author: Nicole Harris

Ingredients

  • 6 Large Sweet Bell Peppers a mix of yellow, red and orange
  • 1 Cup Broccoli Florets - stems removed cut small
  • 3 Cups Cooked Brown Rice & Quinoa Blend I cheat and buy the par-cooked packets
  • 1 Celery Stalk - finely chopped
  • 2 Chicken of the Sea Sriracha Flavored Salmon Pouches 2.5oz
  • ¼ Cup Oil
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Honey
  • 1 teaspoon Sriracha
  • Sesame Seeds and Chives

Instructions

  • Preheat oven to 350ºF
  • Spray 9x13 baking dish with nonstick.
  • Prepare peppers: remove tops and seeds. Slice off the rounded bottoms to prevent tipping. Place in baking dish and brush outsides/top with olive oil.
  • Mix broccoli, rice/quinoa, celery and Sriracha Salmon.
  • Mix oil, soy sauce, honey and sriracha. Pour mixture over filling and stir to combine. Spoon filling into peppers.
  • Cover baking dish loosely with tin foil. Bake for 45 minutes or until peppers are tender.
  • Top peppers with sesame seeds and chives. Serve.
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!