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Honey Smoked Salmon® Stuffed Bell Peppers

Honey Smoked Salmon® Stuffed Bell Peppers


  • 6 bell peppers, any color
  • 2 tablespoons olive oil, plus more for drizzling 
  • 8 ounces Honey Smoked Salmon 
  • 1 12-ounce bag frozen Italian vegetables, thawed and chopped
  • Red pepper flakes, as needed 
  • 1 cup cooked brown rice 
  • Kosher salt and freshly ground black pepper to taste
  • 1 and 1/2 cups grated Monterey Jack cheese
  • 1 jar(24 oz.) tomato sauce 


Step 1

Pre-heat oven to 350 degrees.

Step 2

Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut side up in a baking dish just large enough to hold them upright.


Step 3

Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the chopped peppers and cook until they begin to soften, 2 to 3 minutes. Add the Italian vegetables and cook for another minute and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the Honey Smoked Salmon and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.

Step 4

Pour 1/2 the tomato sauce on the bottom of a 9-inch square baking dish. Stuff the peppers with the Honey Smoked Salmon mixture. Place stuffed peppers upright in the baking dish and top each with a little of the remaining tomato sauce and then a sprinkle of the remaining 1/2 cup of cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 5 to 8 minutes.

 *Serves 4-6

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