Stuffed Peppers with Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g rice (lon rain)
- 1 onion (s)
- 4 small bell peppers, red
- 300 g salmon fillet (s)
- 1 packet herbs, mixed (frozen or fresh)
- 300 ml vegetable stock
- 200 g crème fraîche or sour cream
- 2 teaspoons horseradish (cream horseradish)
- salt and pepper
- Lemon peel
- 4 small bell peppers, light green
- oil
Print Recipe
Pin Recipe Instructions
- Cook the rice and let it drain.
- Meanwhile, peel the onion, chop it finely and sauté it in hot oil. Cut off the lid from each of the peppers and clean the inside. Rinse the salmon, pat dry and cut into approx. 2 cm cubes.
- Preheat the oven to 200 ° C.
- Mix the rice with the salmon, herbs and onion. Season to taste and fill the peppers with it, put the lid back on. Lightly grease a baking dish and put the filled peppers in it. Mix the vegetable stock with the crème fraiche or sour cream and the cream horseradish and pour in.
- Put in the oven and stew for approx. 35 - 40 minutes.
- Tip: You can also prepare the dish without salmon, but you should then season it more strongly.
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