Salmon Stuffed Bell Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cook the brown rice according to package instructions; set aside.

3. 3

   Cut the tops off the bell peppers and remove seeds and membranes.

4. 4

   Finely chop the onion and mince the garlic cloves.

5. 5

   In a skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until softened, about 3-4 minutes.

6. 6

   Drain canned salmon and add it to the skillet, breaking it apart with a spatula. Add frozen peas and cook for 2-3 minutes.

7. 7

   In a large bowl, combine cooked rice, salmon mixture, Greek yogurt, lemon juice, dill, salt, and black pepper. Mix well.

8. 8

   Stuff each bell pepper with the salmon and rice mixture.

9. 9

   Place the stuffed peppers upright in a baking dish. Pour a small amount of water into the bottom of the dish to prevent burning.

10. 10

    Cover with foil and bake for 25-30 minutes, until peppers are tender.

11. 11

    Remove foil and bake an additional 5-10 minutes to slightly brown the tops.

12. 12

    Serve warm.