Oh for the love of all things foodie. These salmon quinoa stuffed bell peppers had me licking my fingers. I know its bad manners- but really sometime you have to go there. The filling is so delicious on its own. I too the leftovers and ate them straight out of the pot. It is loaded with quinoa cooked in vegetable stock, smoky spices, herbs, salmon and kale. It becomes even more delicious once it is stuffed into sweet bell peppers and roasted to perfection. 
When I thought about this recipe- I have to confess- I had same left over roasted salmon. I wanted something light and fast. I love stuffed peppers. I can see your eyes rolling. I really do though. I might be in the handful of people who think that roasted sweet bell peppers are still super delicious. When I was a vegetarian, I lived for bell peppers. Can I just make a case for bell peppers? They are : sweet, flavorful, compact, colorful, and crisp. What’s not to love?
Remember the filling that I was raving about? Yup, this is the very one. The quinoa was flavorful because it was cooked in vegetable stock. The salmon was moist and when you add a fresh herb pesto to the mix, everything melded perfectly.
Oh the creaminess……
So I told you guys that I’m making my “go to” list of super healthy (but flavorful) recipes. These salmon quinoa stuffed bell peppers are at the top of the list. You can have these for a easy lunch or a super easy dinner. I had them for dinner then the leftovers for breakfast. What can I say I love ’em!!
Make them today for breakfast, brunch, lunch, dinner- heck you get the point. You can have these anytime. The are super easy, super fast, super flavorful, super healthy- these salmon quinoa stuffed peppers are super.
Enjoy!
Salmon Quinoa Stuffed Bell Peppers
This Salmon Quinoa Stuffed Bell Peppers recipe is the perfect update to any weeknight dinner. Jam-packed with lean protein and vegetable.
Ingredients
- Peppers:
- 1 cup quinoa
- 2 cups vegetable stock
- 4 large red yellow or orange bell peppers, halved, seeds removed
- 1 pound cooked salmon
- 1 cup chopped kale
- 1 tsp cumin powder
- 1 1/2 tsp red pepper flakes
- 1 1/2 tsp garlic powder
- 3 tablespoon Cilantro pesto Link in blog post
- Creme Fraiche sauce:
- 1/2 cup creme fresh
- 1 lemon zest
- 1 lemon juice
- 1 sprig thyme
Instructions
- Quinoa: Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, cover. Reduce heat and simmer until all liquid is absorbed and quinoa is fluffy – about 20 minutes.
- Stuffing: Preheat oven to 350 degrees F and lightly grease a baking sheet or large skillet.
- Brush halved peppers with oil.
- Add cooked quinoa to a large mixing bowl and add remaining ingredients.
- Mix to combine then taste. This is the time to add salt, pepper, or more spices if more is desired.
- Stuff halved peppers with quinoa mixture until all peppers are full, then cover the skillet with foil.
- Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15 minutes or until peppers are soft and slightly golden brown.
- Creme fraiche sauce: Stir together the thyme leaves, lemon juice, lemon zest, and crème fraîche. Season with salt and pepper. Serve over the top or to the side.
- Enjoy!