Stuffed peppers with salmon and cauliflower

stuffed peppers

So for those of you that don’t have big families – have you ever made salmon and had some left over? And its just not that good the next day? Well this is a fun way to ‘recycle’ it and make something new, different and unexpectedly delicious. For the salmon part of this: follow my recipe for ‘Scrumptious Salmon’ or make it any way you like. You can also use salmon from a can.

Gluten Free and Low Glycemic Index

Salmon (mashed – about 1-2 cups)
Cooked/steamed or boiled cauliflower (1-2 cups)
2 tbsp of lemon flavored cooking cream cheese (or make your own by using whipped cream cheese and 1 tsp of lemon juice)
2-3 bell peppers sliced in half lengthwise

1. Preheat oven to 375
2. In a large bowl combine mashed cauliflower and salmon (my salmon has garlic and tomatoes with it, if yours doesnt you can add that too)
3. Add cream cheese and mix well
4. Scoop mixture into each pepper
5. Bake for 25 minutes

(this recipe can also been done with tomatoes – just hollow out a tomato with a spoon and stuff it with the mixture. Bake @350 for 20-25 minutes)

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