Category: Main Course
Stuffed Peppers with Bacon and Salmon - TastyPlanner.com
Chef: Jeremy Scheller
This recipe is inspired by a Jamie Oliver recipe, but I put a little different spin on it…Stuffed Peppers with Marsala Sauteed Mushrooms and Pan Seared Salmon in dill.
1/2 Pound Salmon Fillet
2 T Dill
3 T olive oil
1 Yellow Bell Pepper
1/2 Red Onion cut in thin slices
1 Cup Baby Bella Mushrooms
1/2 Cup Marsala Cooking Win
2 slices of bacon
Preheat oven to 450 degrees.
Saute the mushrooms in Olive Oil on high heat for about 4 minutes until softened. Splash with the Marsala and reduce. Set mushrooms aside.
Slice the Bell Peppers in half making two pepper bowls. Cut a small hole in the bottom of the pepper for juices to drain. Slice the onions, variety peppers and chilis. Mix in a small bowl with the mushrooms. Drizzle olive oil on the mixture and put some salt and pepper in the mix.
Place the bell pepper halves in a roasting pan on a wire rack so the juices can drain into the pan. Fill with the peppers, onions, and mushroom mixture. Salt and pepper the top. Grate a hearty portion of Parmesan on top. Fold a slice of uncooked bacon on top of each half.
Cook at 450 for 20 minutes then turn on the broiler for 2 minutes to crisp the bacon….
Slice the salmon into thin strips. Sprinkle with salt and pepper and roll in dill. Saute for 7-8 minutes (or for 10 minutes…I like it a bit crispy…).
Serve the salmon on the side of your stuffed peppers.