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Salmon Stuffed Green Pepper

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4 large green peppers
1 lb. can salmon, drained and flaked
2 oz. (1 cup) fresh breadcrumbs
2 oz. ( cup) celery, finely diced
4 tablespoons (⅓ cup) mayonnaise
1 egg
1 tablespoons (2 tablespoons) lemon juice
1 tablespoons (2 tablespoons) prepared mustard
1 oz. (2 tablespoons) butter, softened 1 tablespoon minced onion
teaspoon salt
Few drops Tabasco sauce
2 slices processed cheese, cut into strips
Parsley sprigs to garnish


Serves: 4


Cut a slice from the upper third of each pepper to make a scalloped edge. Finely dice the slices. Remove the seeds and pith from the peppers. Parboil in a few spoonfuls of boiling salted water on HIGH for 4-5 minutes.

Drain. Thoroughly mix the diced green peppers with all the remaining ingredients except the cheese. Fill the pepper shells with the salmon mixture.

Place the stuffed peppers upright in a shallow buttered heat resistant dish. Cook on HIGH for 10-12 minutes, giving the dish a quarter turn every 4 minutes.

Arrange the cheese strips on each pepper. Garnish with parsley sprigs and serve with lemon wedges and French fried potatoes, if liked.

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