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Mediterranean Marvels

Baked Salmon-Stuffed Peppers with Herbed Rice Pilaf

55 minutes
Serves 4
DinnerMediterraneanGluten-free
Herb's take

Inspired by the sun-soaked coasts of the Mediterranean, this dinner transforms classic stuffed peppers with flaked salmon, aromatic rice pilaf, and fresh herbs. You’ll learn to par-cook peppers for perfect texture and discover why adding lemon at the end turns up the flavor.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the oven to 400 F. Place the salmon fillet on a lined baking sheet, drizzle with 1 tablespoon olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. 02
    Bake the salmon for 12-15 minutes until just cooked through. Set aside to cool slightly, then flake into large pieces.
  3. 03
    While the salmon bakes, bring a medium pot of water to a boil. Add the bell peppers and blanch for 4 minutes, then transfer to a plate, cut side down, to drain.
  4. 04
    Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 minutes, stirring occasionally.
  5. 05
    Stir in the garlic, paprika, and cumin. Cook for 1 minute until fragrant.
  6. 06
    Add the rice and toast for 2 minutes, stirring to coat the grains.
  7. 07
    Pour in the vegetable broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes.
  8. 08
    Uncover, stir in the cherry tomatoes and chopped spinach, then re-cover and cook for 3 more minutes until the rice is tender and liquid is absorbed.
  9. 09
    Remove from heat and fluff the rice with a fork. Gently fold in the flaked salmon, feta, parsley, dill, and lemon zest.
  10. 10
    Taste and adjust seasoning, then stir in the lemon juice.
  11. 11
    Arrange the blanched bell peppers upright in a lightly oiled baking dish. Spoon the salmon-rice mixture into each pepper, packing gently.
  12. 12
    Sprinkle any leftover filling around the peppers, then cover the dish with foil and bake for 15 minutes.
  13. 13
    Uncover and bake an additional 5 minutes until the tops are just golden. Serve hot, garnished with extra parsley and lemon wedges if you like.

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