Recipe
Bell peppers stuffed with salmon and zucchini
55 min
Calories 361 kcal
*Calories are for one serving.
Ingredients (4 servings)
| Bell peppers | 4 |
|---|---|
| Salmon fillet | 400g (skinless and boneless) |
| Zucchini | 300g (2 medium zucchini) |
| Brown rice | 100g |
| Kadoya Roasted sesame oil | 3 tablespoons |
| Soy sauce | 2 tablespoons |
| Garlic | 2 cloves |
| Salt | |
| Pepper |
Directions (55 min)
-
Peel and chop the garlic cloves.
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Cut the salmon into small cubes and place in a bowl with the garlic, 2 tablespoons sesame oil and 2 tablespoons soy sauce. Mix and chill.
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Preheat oven to 180° fan oven.
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Rinse the bell peppers, cut off the caps on the stems and remove the seeds.
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Pour a dash of sesame oil over each bell pepper, season with a little salt and place in a baking dish. Bake for 15 minutes.
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Meanwhile, cook the rice according to package directions (approx. 20 minutes), then drain.
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Rinse the zucchinis, cut off the ends and slice into rounds.
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Steam for 15 minutes, then mashed with a fork to make a purée. Season with salt and pepper.
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Mix with the rice, salmon and marinade, then garnish the bell peppers with the mixture. Place the cap on each bell pepper.
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Bake in the oven for 20 minutes.
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