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Surf & Turf, Stuffed to the Gills

Roasted Bell Peppers Filled with Ground Beef and Flaked Salmon

1 hour
Serves 4
DinnerItalianNut-freeSoy-free
Herb's take

Meet the Italian-inspired answer to 'which protein tonight?', the humble bell pepper stuffed with both ground beef and salmon, because life's too short to pick sides. You'll master the art of balancing two proteins in one savory, herby, slightly cheesy package.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 400°F. Slice the tops off the bell peppers and remove seeds and membranes. Rub the outsides with 1 tablespoon olive oil and place cut side up in a baking dish.
  2. 02
    Roast the peppers for 15 minutes until just beginning to soften.
  3. 03
    Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 4 minutes.
  4. 04
    Stir in the garlic and cook for 30 seconds until fragrant.
  5. 05
    Add ground beef and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, breaking up meat, until no longer pink, 5-6 minutes. Transfer beef to a large bowl, leaving drippings in the pan.
  6. 06
    Place salmon fillet in the skillet. Cook over medium heat for 2-3 minutes per side until just cooked through.
  7. 07
    Transfer salmon to a plate and use two forks to flake it into chunky pieces. Add flaked salmon to the bowl with cooked beef.
  8. 08
    Return the skillet to medium heat. Add tomato paste and stir for 1 minute to caramelize slightly.
  9. 09
    Pour in crushed tomatoes and dry white wine. Scrape the bottom to deglaze and capture all the fond. Add dried oregano, dried basil, red pepper flakes, and 1/2 teaspoon salt. Simmer for 2-3 minutes until slightly thickened.
  10. 10
    Add the tomato mixture to the bowl with beef and salmon. Stir in parsley, Parmesan, and panko. Taste and add more salt or pepper as needed.
  11. 11
    Let the filling cool for 5 minutes, then mix in the egg until just combined.
  12. 12
    Spoon the filling evenly into the pre-roasted peppers. Sprinkle tops with a little extra Parmesan if desired.
  13. 13
    Bake stuffed peppers at 400°F for 20 minutes, until tops are golden and internal temperature hits 160°F.
  14. 14
    Remove from oven and let rest for 5 minutes before serving. Garnish with extra fresh parsley.

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