Bell peppers stuffed with salmon and zucchini

Bell peppers stuffed with salmon and zucchini
Cooking time

55 minutes

Preparation time: 15 minutes / Cooking time: 40 minutes


361 Kcal per 1 serving

Ingredients (for 4 servings)
  • Bell peppers


  • Salmon fillet

    400g (skinless and boneless)

  • Zucchini

    300g (2 medium zucchini)

  • Brown rice


  • Kadoya Roasted sesame oil

    3 tablespoons

  • Soy sauce

    2 tablespoons

  • Garlic

    2 cloves

  • Salt

  • Pepper

  • Peel and chop the garlic cloves.

  • 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.

  • Preheat oven to 180° fan oven.

  • Rinse the bell peppers, cut off the caps on the stems and remove the seeds.

  • 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.

  • Meanwhile, cook the rice according to package directions (approx. 20 minutes), then drain.

  • Rinse the zucchinis, cut off the ends and slice into rounds.

  • Steam for 15 minutes, then mashed with a fork to make a purée. Season with salt and pepper.

  • Mix with the rice, salmon and marinade, then garnish the bell peppers with the mixture. Place the cap on each bell pepper.

  • Bake in the oven for 20 minutes.

Products used in this recipe
Roasted Sesame Oil

Roasted Sesame Oil

Roasted sesame oil gives rich, flavorful nutty taste to your dishes.

©Stephanie Jouan

Copyright © Kadoya Sesame Mills inc. All right reserved.