KosherEye
<<< o >>> MATZO BREI – 8 WAYS <<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Passover



Bookmark and Share
Salmon Stuffed Peppers PDF Print E-mail

KosherEye.com

stuffedpepperswithsalmon
                                       Photo: Taste of Home.com

By Eileen Goltz, CuisinebyEileen.com,

This is a nice change from the usual stuffed pepper filling – ground meat. These recipe uses salmon, marinara sauce, and mozzarella cheese.

Ingredients:

4 green, red or orange bell peppers
2 tablespoons oil
1 onion, diced
1 tablespoon minced garlic
1 1/2 lbs salmon, bite size pieces
1 cup farfel
2 teaspoons oregano
1 to 1 1/2 cup marinara sauce
1 1/2 cup shredded mozzarella cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:

Preheat oven to 375. Lightly grease a 13 x 9–inch baking pan. Cut the tops off peppers and scoop out the seeds and ribs. Place peppers in prepared pan.

In a skillet heat the oil and sauté the salmon, onion and garlic, sautéing 3 minutes or until onions are translucent. Place mixture into a bowl. Combine onion mixture with farfel, marinara sauce, 1 cup cheese, salt and pepper.

Divide mixture evenly into prepared peppers. Cover the pan with aluminum foil. Bake for 35 to 45 minutes or until peppers are tender but not falling apart. Remove them from oven and sprinkle the remaining 1/2 cup cheese on top of the peppers and return to the oven for 3 to 4 minutes or until the cheese is melted.

Notes:

Yield: Serves 4

Recipes: Passover, Fish, Dairy, Stuffed Peppers, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods