Salmon and Rice-stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Ingredients
for
2
- Ingredients
- 2 Bell pepper (of different colours)
- ¾ cup Salmon (tinned)
- 1 tsp grated Lemon peel
- 1.333 cups cooked Rice (from the previous day)
- 2 scallions
- 1 Tbsp Oil
- ½ tsp Chinese 5 spice powder
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- ¼ cup vegetable stock
- ½ Tbsp fresh cilantro (chopped)
Preparation steps
1.
Wash the peppers and halve lengthwise, leaving the stalks on. Remove the cores and seeds. Drain and flake the salmon and mix with the lemon peel and rice. Wash, trim and chop the spring onions. Heat the oil and sweat the spring onions briefly, then add the spices and seasoning, stock and lemon juice and simmer gently for 1-2 minutes.
2.
Add to the rice mixture, stir in the coriander and season to taste with salt and pepper. Fill the pepper halves with the mixture. Serve on plates with the salad leaves and cherry tomatoes.
