Mexican Stuffed Salmon Peppers
Recipe type: Stuffed Peppers
Cuisine: Mexican
Serves: Serves 6
Flavorful stuffed peppers generously filled with a delicious mixture of Chicken of the Sea Sriracha and Wild Salmon, black beans, Minute® Ready to Serve Rice, tomatoes, and a creamy filling all covered with melted cheese.
  • 1 (2.5 ounce) packet Chicken of the Sea Pink Salmon, Sriracha
  • 1 (5 ounce) packet Chicken of the Sea Pink Salmon
  • 1 cup Minute® Ready to Serve Basmati Rice, follow directions on package
  • 1 cup black beans, rinsed
  • 1 cup cherry tomatoes, quartered
  • ¾ cup sour cream
  • ¾ cup Jack cheese
  • 6 red, yellow and green bell peppers, ribs, and seeds removed, keep top
  • ¾ cup Sharp Cheddar cheese, grated
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a saucepan over low heat, add beans, tomatoes, rice, Jack cheese, and sour cream. Stir until blended and warm. Add both packets of salmon.Stir. Remove from heat.
  3. Place bell peppers tightly into baking dish. Spoon salmon mixture into the peppers right up to the top. Place baking dish into the oven. Bake for 30-45 minutes, or until peppers are tender.
  4. Remove from oven and sprinkle Cheddar cheese on top of peppers.Place back in oven until cheese is melted.
  5. Serve warm.
Recipe by Moore or Less Cooking at