Ingredients:
- 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
Directions:
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
