Holy Guac-a-Salmon!

Latin-Inspired Baked Salmon and Avocado Stuffed Bell Peppers

45 minutes
Serves 4
DinnerMexican
Herb's take

This dish brings the best of Latin flavors to your dinner table, turning classic stuffed peppers on their head with flaky salmon and creamy avocado. We’ll bake, mash, and stuff our way through a culinary mashup that’s both comforting and just a little bit extra.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F (204°C). Arrange the halved bell peppers, cut side up, in a large baking dish and drizzle with 1 tablespoon olive oil.
  2. 02
    Season the salmon fillet with 3/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, smoked paprika, and 1 tablespoon olive oil. Place on a parchment-lined baking sheet.
  3. 03
    Bake the salmon for 14-16 minutes, until just cooked through and starting to flake. Bake the peppers alongside for the same amount of time until they just begin to soften.
  4. 04
    While everything bakes, halve and pit the avocados, then scoop flesh into a large bowl. Mash with a fork until mostly smooth but still a bit chunky.
  5. 05
    Add the lime juice, 1/2 teaspoon salt, red onion, jalapeño, garlic, and half the chopped cilantro to the mashed avocado. Stir well to combine.
  6. 06
    Once baked, let the salmon cool for 5 minutes, then flake it into large pieces with a fork.
  7. 07
    Gently fold the flaked salmon into the avocado mixture, being careful not to overmix.
  8. 08
    Pat the inside of each roasted pepper half dry with a paper towel, then fill them generously with the salmon-avocado mixture, mounding slightly.
  9. 09
    Sprinkle the Monterey Jack cheese evenly over the stuffed peppers.
  10. 10
    Return the stuffed peppers to the oven and bake for 10-12 minutes, until the cheese is melted and lightly golden.
  11. 11
    Remove from oven and let rest 5 minutes before serving.
  12. 12
    Sprinkle with the remaining cilantro before serving. Serve warm, and enjoy this flavor-packed twist on stuffed peppers.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.