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This Salmon Quinoa Stuffed Bell Peppers recipe is the perfect update to any weeknight dinner. Jam-packed with lean protein and vegetable.
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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
  1. 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.
  2. Stuffing: Preheat oven to 350 degrees F and lightly grease a baking sheet or large skillet.
  3. Brush halved peppers with oil.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients.
  5. Mix to combine then taste. This is the time to add salt, pepper, or more spices if more is desired.
  6. Stuff halved peppers with quinoa mixture until all peppers are full, then cover the skillet with foil.
  7. 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.
  8. 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.
  9. Enjoy!