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Peppers stuffed with salmon and gouda

Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Servings: 4 people


  • 4 bell peppers, cut in half and deseeded
  • 1/2 lb raw salmon, cut in small pieces
  • 1/2 cup smoked gouda, cut in small cubes
  • 2 tbsp chopped fresh parsley + extra for decoration
  • 2 tbsp chopped green onion
  • 2 tbsp capers, drained
  • 1 tsp sweet paprika
  • Cooking spray, as needed
  • Salt and pepper to taste
  • 8 eggs, cooked sunny side up (optional)


  • Preheat oven to 375F.
  • Put salmon, gouda, capers, onion and parsley in a large bowl. Add salt and pepper to taste. Mix until combined. Fill the pepper halves with the mixture. Arrange peppers neatly on a pan lined with parchment paper.¬†Give each pepper a quick spray with oil right before putting pan in the oven.¬†
  • Cook peppers for 35 minutes or until soft but still able to hold their shape. Take out of the oven and serve hot, with sunny side up eggs, chopped parsley and paprika sprinkled on top.
  • Enjoy!